After mango it’s now cherry season. When you go to market you find Cherries all around. Cherries look so pretty and can be used to make any boring looking plate into a gourmet delight. Cherries are super food packed with anti oxidants, vitamins, minerals. They are nature’s true healing food which are known to have numerous health benefits.
I love to eat fresh cherries, the tartness is what makes it yum. I love to use fresh cherries in my cakes and desserts. Today I’m posting a recipe of delicious sweet bun with cherry compote and cottage cheese filling. I have made rose buns which look so gorgeous that I only felt like admiring them. These mildly sweet buns can be had with your tea for a quick breakfast, given in your kids snackpack, carried for picnic or gifted to someone you love. Have it any time of the day you are going to love them!
You can check out my whole wheat bread recipe if you are a beginner in bread baking, that will give a basic idea of handling the dough. Check my other stuffed bread recipe Jaggery Cinnamon roll, chicken salami stuffed pizza bread.
For cherry compote
- Pitted cherries 100g
- Organic raw sugar 2 tablespoon
- Dried rosemary 1/2 teaspoon
- Organic pure vanilla extract 1 teaspoon.
Cottage cheese 1/2 cup
For the dough
- Whole wheat 280g / 2 cups approx
- Warm milk and water 1 cup approx
- Milk powder 2 tablespoon
- Instant Yeast 1/2 teaspoon
- Sugar 3 tablespoon
- Salt 1 teaspoon
- Olive oil 2 tablespoon
- Cherry compote preparation–
- Take the cherries in a pan with sugar and rosemary. Cook it on medium flame till the cherries turn mushy and the syrup slightly thickens, takes about 10 minutes. Turn off the flame and add the vanilla extract. If you are using vanilla bean you can add it along with rosemary.
- For the bread-
- Take 1/2 cup of warm milk and water, add sugar and yeast to it.
- In a deep bowl add the flour, milk powder, salt and 1 tablespoon of oil. To this add the yeast solution and mix to form a soft dough by adding rest of the milk and water solution.
- Transfer the dough to a floured surface and start kneading by stretching and pulling. Add rest of the oil while kneading.
- Knead for about 12-15 minutes till the dough bounces back.
- Keep the dough in a well oiled deep bowl and cling wrap it. Keep it aside for the first proofing.
- Once it doubles in size take the dough on the counter, punch out all the air.
- Divide the dough into 10 parts, each weighing approximately 50-60g
- Place the buns on the baking dish, cover with a damp cloth or cling wrap it for the second rise.
- Brush with milk and bake in a preheated oven at 180 degrees Celsius for 30 minutes.
- Take it out before 5 minutes, brush it with milk and bake again for a lovely brown crust.
- Take the buns out of the oven and rub some butter.
- Enjoy it warm with some tea.