Instructions:
- Pour 5 tbsp of warm milk with 5 tbsp of warm water in a cup. Temperature has to be less than 40℃ (104℉) . Then add yeast and mix it again.
- Add 1 tbsp of wheat flour and 1 tbsp of sugar into the mixture. Mix well and then leave it in a warm place for 10 minutes or until yeast is activated.
- Add wheat flour, coconut flour, and 2 tbsp of sugar to a bowl.
- Add egg, salt and activated yeast to the bowl.
- Knead the dough very well. Add oil while kneading.
- Make a ball from the dough.
- Put the dough in a large bowl and then cover it with a plastic wrap. After that place it in a warm place for 30 minutes.
- After 30 minutes, punch the dough down and then leave for another 30 minutes.
- Prepare sour cherries. Cherries can be pitted or not. Up to you. If cherries are frozen, thaw them and leave in a strainer to strain juice. If cherries are fresh, wash them.
- Pinch off a small amount of dough, round it and then flatten in your hand to 1 cm (0.4″).
- Put 1 tbsp of cherries (or 5 – 7 fresh cherries), 1/2 tsp of sugar and 1/2 tsp of coconut flour in the middle. Flour will hold juice. Be cautious not to put any filling along the edge, because it will interfere with proper sealing.
- Pinch to close.
- Flip over the bun.
- Place buns on a baking sheet and line them up at 1.5 cm or 1” apart.
- Place the baking sheet with buns to a warm place for 30 minutes.
- Brush buns with beaten yolks.
- Bake at 180℃ (355℉) for about 20 – 25 minutes or until a toothpick inserted in a bun comes out clean.
- Transfer buns on a towel and cover them with a towel to cool down.
