Mini cherry pies

5 (3)

Directions

• Cherry Filling
• For the cherry filling, combine the frozen cherries in a saucepan with the sugar and place on the stove. Bring to the boil and simmer for 10 minutes.
• Dilute the starch with a little cold water and add this mixture to the saucepan while stirring continuously. Cook for about 5 minutes until thickened and remove from the heat.
• Leave to cool completely.
• Dough
• Prepare the dough. Pour the milk into a bucket and add the butter cut into small pieces.
• Bring the milk and butter to the fire until the butter has melted. Set it aside and let it cool down to about 45-50 degrees. If you pour the mixture into a wide bowl, it will cool faster.
• In a separate bowl dissolve the yeast in warm water.
• Add the sugar, egg and salt, mix with a whisk until smooth.
• Add the milk and butter mixture which has cooled and stir again.
• Add 3/4 of the flour mixture and mix until smooth. It will be a little sticky to your hands – no worries, just grease your hands with vegetable oil at the end of working with the dough.
• Cover the dough in clingfilm and leave to rise in a warm place. It only took me about 30 minutes, but it could take an hour or more, depending on the circumstances.
• Rolling and filling dough
• Once the dough has risen, knead it and divide it into 9-10 parts. Round off each piece.
• Roll out each ball into a rectangle. Make incisions in 1/3 of the rectangle. Place filling on opposite end (the more – the better!) and roll up the dough piece.
• Place the buns on a lined baking tray and allow to proof at room temperature. Depending on the room temperature, this may take 20 to 40 minutes. During this time the buns should have doubled in volume.
• When the buns have proofed, brush them with a mixture of egg yolk and milk and put them into a preheated oven at 190 degrees. Bake until tender and crusty, about 25 minutes.
• Serve warm or completely cooled.