Sour Cherry Buns (Pyrizhky)

Pyrizhky (Sour Cherry Buns)


  1. 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.
  2. 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.
  3. Add wheat flour, coconut flour, and 2 tbsp of sugar to a bowl.
  4. Add egg, salt and activated yeast to the bowl.
  5. Knead the dough very well. Add oil while kneading.
  6. Make a ball from the dough.
  7. 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.
  8. After 30 minutes, punch the dough down and then leave for another 30 minutes.
  9. 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.
  10. Pinch off a small amount of dough, round it and then flatten in your hand to 1 cm (0.4″).
  11. 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.
  12. Pinch to close.
  13. Flip over the bun.
  14. Place buns on a baking sheet and line them up at 1.5 cm or 1” apart.
  15. Place the baking sheet with buns to a warm place for 30 minutes.
  16. Brush buns with beaten yolks.
  17. Bake at 180℃ (355℉) for about 20 – 25 minutes or until a toothpick inserted in a bun comes out clean.
  18. Transfer buns on a towel and cover them with a towel to cool down.