Buchty – Sweet Cherry Filled Buns

These Buchty are amazingly soft. Mom made these while our relatives were visiting and I received several phone calls requesting the recipe.

We’ve always called these piroshki, but they are also known as buchty. They are amazingly soft. Mom made these while our relatives were visiting and I received several phone calls requesting the recipe. There’s a secret ingredient in these.

It is our friend, Canadian flour (i.e. flour made in Canada). Before your criticize my use of this specific flour, hear me out. I’ve tested regular all-purpose flour, cake flour, and Canadian flour. 148 piroshki (buchty) later…

Bleached all-purpose flour works and they turn out good, but not AWESOME. You need around 7 cups of bleached all-purpose flour if you decide to go this route (please please keep reading and maybe I’ll change your mind).

Cake flour buchty turned out really really soft, but the dough was just thick, but still really really soft and they were eaten up anyway. You just need to buy 2 boxes of cake flour (it took the first box, plus another two cups or so; way more flour than the other two. I think it was nearly 9 cups; I got frustrated and stopped counting, plus cake flour is the priciest option).

Canadian Flour (flour that is made in Canada): I returned to what my mom uses and let me tell you they were “let’s do cartwheels for the first time in 10 years” good (I don’t advise that. You’ll probably require physical therapy and look incredibly awkward in the air so try to resist the urge). You will have the urge. Canadian flour is sold at Cash and Carry, at Winco (under the honey dispensers) and I hear it’s sold in Sam’s club. If you know of other places, please let me know!

P.S. It only looks complicated with the 40 pictures. It really isn’t .

Ingredients for Mom’s Famous Buchty/Piroshki:

2 cups warm milk (heated in micro 1.5 minutes in micro)
1 1/3 Tbsp (i.e. 1Tbsp + 1 tsp) active dry yeast
6 1/2 cups + 1 Tbsp bleached all-purpose Canadian flour
1 cup sugar
1 1/2 sticks butter (12 tbsp) (salted or unsalted) melted so it’s warm not hot
3 eggs
1 tsp vanilla

filling:

4 cups pitted cherries or berries or 1 tvorog cheese recipe
Sugar (about 1/2 cup)

glaze:

2 Tbsp water
1 rounded Tbsp sugar

How to Make the Best Cherry Buchty/Piroshki:

Preheat your oven to 360 °F at step 13.
1. In the bowl of an electric mixer, add warm milk and sprinkle the top with 1 1/3 Tbsp yeast. Let sit for 5-7 five minutes. Add 1 cup flour and 1/4 cup sugar. Whisk together until blended and let it rise at room temperature for 30 minutes. It will rise faster in a warm place – put it in the shade if its warm outside.

Buchty Sweet Cherry Filled Buns-16

2. Whisk in 3 eggs, 12 Tbsp warm melted butter and remaining 3/4 cups sugar and 1 tsp vanilla

Buchty Sweet Cherry Filled Buns-17

3. Using the dough hook attachment on low, stir in the flour half a cup at a time. Mix a total of 15 minutes on low speed. You know you’ve added enough flour when the dough is no longer sticking to the walls. Dough will be smooth and elastic. It will feel slightly sticky but should not stick to your hands.

Buchty Sweet Cherry Filled Buns-18

4. Transfer to a large bowl and let rise 2 hours until it is tripled in volume. Again, it will rise faster in a warm room or outside in the shade on a hot day.

Buchty Sweet Cherry Filled Buns

Meet my sweet little niece who happened to be eating lunch at the same counter 🙂

Buchty Sweet Cherry Filled Buns-2

5. While it’s rising, pit your cherries. Oh and enter the drawing for the cherry pitter (ends July 26th at midnight!). I should tell you that the cherry pitter pictured here is great for large scale cherry pitting jobs such as freezing.

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6. On a clean non stick surface, make a log out of your dough and cut into six equal pieces.

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(She liked taking pictures, and poking at the dough. )

Buchty Sweet Cherry Filled Buns-4

7. Work with one piece at a time and roll into 13-14 inch circles

Buchty Sweet Cherry Filled Buns-5

8. Use a pizza cutter to cut 8 even triangles

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9. Put 1/2 tsp sugar in the center of each triangle

Buchty Sweet Cherry Filled Buns-7

10. Place 3-4 cherries over the sugar.

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11. Pinch the two edges together over the cherries and seal all the way down. Seal the dough To the base and the front

Buchty Sweet Cherry Filled Buns-8

12. Pinch the next two corners together toward the center and roll forward.

Buchty Sweet Cherry Filled Buns-9

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The goal is to have a tight seal so the cherry juice doesn’t escape during the baking process.

Buchty Sweet Cherry Filled Buns-11

Preheat oven to 360 °F
13. Line a large baking sheet with parchment paper. Place Piroshki on lined baking sheet with the tail end down, about 1/2 inch apart. Let piroshki rise for 30 minutes to 1 hr while the oven preheats.

Buchty Sweet Cherry Filled Buns-20

14. Bake for 20-25 min till golden brown. After they are done, brush right away with 2 Tbsp water/ 1 rounded Tbsp sugar mix.

Buchty Sweet Cherry Filled Buns-13

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Buchty - Sweet Cherry Filled Buns

5.0 from 20 reviews
Prep time:
Cook time:
Total time:
Author:
Skill Level: Medium
Cost To Make: $8 - $10
Serving: 48 buns

Ingredients

  • 2 cups warm milk (heated in micro 1.5 minutes in micro)
  • 1⅓ Tbsp (i.e. 1Tbsp + 1 tsp) active dry yeast
  • 6½ cups + 1 Tbsp bleached all-purpose Canadian flour
  • 1 cup sugar
  • 1½ sticks butter (12 Tbsp) (salted or unsalted) melted so it's warm not hot
  • 3 eggs
  • 1 tsp vanilla

filling:

  • 4 cups pitted cherries or berries or 1 tvorog cheese recipe
  • Sugar (about ½ cup)

glaze:

  • 2 Tbsp water
  • 1 rounded Tbsp sugar

Instructions

  1. In the bowl of an electric mixer, add warm milk and sprinkle the top with 1⅓ Tbsp yeast. Let sit for 5-7 five minutes. Add 1 cup flour and ¼ cup sugar. Whisk together until blended and let it rise at room temperature for 30 minutes. It will rise faster in a warm place - put it in the shade if its warm outside.
  2. Whisk in 3 eggs, 12 Tbsp warm melted butter and remaining ¾ cups sugar and 1 tsp vanilla
  3. Using the dough hook attachment on low, stir in the flour half a cup at a time. Mix a total of 15 minutes on low speed. You know you've added enough flour when the dough is no longer sticking to the walls. Dough will be smooth and elastic. It will feel slightly sticky but should not stick to your hands.
  4. Transfer to a large bowl and let rise 2 hours until it is tripled in volume.
  5. While it's rising, pit your cherries.
  6. On a clean non stick surface, make a log out of your dough and cut into six equal pieces.
  7. Work with one piece at a time and roll into 13-14 inch circles.
  8. Use a pizza cutter to cut 8 even triangles.
  9. Put ½ tsp sugar in the center of each triangle.
  10. Place 3-4 cherries over the sugar.
  11. Pinch the two edges together over the cherries and seal all the way down. Seal the dough To the base and the front.
  12. Pinch the next two corners together toward the center and roll forward.
  13. The goal is to have a tight seal so the cherry juice doesn't escape during the baking process.
  14. Preheat oven to 360°F
  15. Line a large baking sheet with parchment paper. Place Piroshki on lined baking sheet with the tail end down, about ½ inch apart. Let piroshki rise for 30 minutes to 1 hr while the oven preheats.
  16. Bake for 20-25 min till golden brown.
  17. Brush right away with 2 Tbsp water/ 1 rounded Tbsp sugar mix, than serve.

Final Final Picmonkey Hashtag banner

Be careful with those cartwheels.

 

Read comments/reviewsAdd comment/review

  • IZ
    October 14, 2017

    HELLO, WILL THE DOUGH KEEP IN THE REFRIGERATOR IF I MAKE IT AT NIGHT AND BAKE IN THE MORNING?
    THANK YOU Reply

    • Natasha
      natashaskitchen
      October 14, 2017

      Hi Iz, I haven’t tried that but I think it would work. I would refrigerate before the last rising of the buns then bring it back to room temperature and let it rise for the last time before baking. Reply

      • IZ
        October 18, 2017

        HELLO, I MADE BUNS LAST NIGHT. I COULD NOT FIND CANADIAN FLOUR SO I USED POLISH FLOUR I FOUND IN INTERNATIONAL STORE. IT CAME OUT GREAT. I ALSO MADE IT WITH APPLE, CHEESE AND SWEET AND SOUR CABBAGE. FOR THE FIRST TIME IN ALMOST 40 YRS IT CAME OUT LIKE MY GRANDMOTHERS RECIPE. THE ONCE WITH CHEESE TASTED LIKE VATRUSHKA MY HUSBAND REMEMBERS FROM HIS CHILDHOOD. THE CHEESE FEELING EXPANDED WHILE BAKING. CAN YOU RECOMMEND TYPE OF CHEESE TO USE? THANK YOU VERY MUCH FOR GREAT RECIPE. Reply

        • Natasha
          natashaskitchen
          October 18, 2017

          Those fillings sound wonderful! Have you tried farmers cheese for the cheese filling? It is the traditional cheese used for those 🙂 Reply

  • Saniya
    June 24, 2017

    Hello Natasha! I found Canadian flour, ready to bake but can you please tell me what kind of cherries would work best, tart or sweet? Thank you Reply

    • Natasha
      natashaskitchen
      June 24, 2017

      Hi Saniya, I always use sweet cherries but I think you could make it work with tart if you prefer them. Reply

  • Saniya
    June 24, 2017

    Oh, and one more question are you using sweet cherries or tart for this recipes? Thank you! I would definitely buy your book if you decide to make one. Oh, who am I kidding, I would buy minimmum of 6 books, one for me, my sister, my mom, my sister’s in laws and one as present for a friend. Think about it please!!!! Reply

    • Natasha
      natashaskitchen
      June 24, 2017

      You are so sweet Saniya – thank you!! I was using sweet cherries here because the kids love those best, but you could probably use tart cherries if you prefer. Reply

  • Saniya
    June 24, 2017

    Hello Natasha! I am planning on trying this recipe but I have a question for you, can you please share what brand of Canadian flour you like to use and where can I purchase it. I am in Michigan so probably we have just about the same stores as you, I hoope. I did find some on Amazon but don’t really want to wait till it comes, because our mouths are watering looking on your spectacular photos right now😉. Thank you for your support in advance! Reply

    • Natasha
      natashaskitchen
      June 24, 2017

      Hi Saniya, I don’t have any in stock right now to see the brand on the bag, but if you are not able to find Canadian flour, try this recipe instead with the same filling. It works just as well without needing Canadian flour specifically. I hope that helps! 🙂 Reply

  • Daria
    April 10, 2017

    Hi, Natasha! My husband’s sister adviced me your site and I really love it! You’re amazing! Everything is so easy thanks to your detailed explanations.
    And this buns was sooooo good! Yummmm!
    I didn’t know about Canadian flour, but I like the result. So I want to ask you: can I use it anytime I see in recipes all-purposed flour (sponge cake for example) or better go with usual flour? Reply

    • Natasha
      natashaskitchen
      April 11, 2017

      Hi Daria, in most recipes you can use Canadian flour but they do measure out differently oftentimes. I’ve noticed that you need less Canadian flour than all-purpose flour so you might have to alter the measurements slightly. Most of my recipes call for standard US All-purpose flour because it is more readily available for everyone. Reply

    • Natasha
      natashaskitchen
      April 11, 2017

      Hi Daria, in most recipes you can use Canadian flour but they do measure out differently oftentimes. I’ve noticed that you need less Canadian flour than all-purpose flour so you might have to alter the measurements slightly. Most of my recipes call for standard US All-purpose flour because it is more readily available for everyone. Reply

  • Olga Gaynaliy
    January 6, 2017

    Made this second time sooo good. But i made it with walnats. Thank you so much. Reply

    • Natasha's Kitchen
      January 6, 2017

      So glad you like it Olga! Thank you for sharing 🙂 Reply

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