There is a certain magic in the way tart cherries cut through a sweet, buttery dough. These sweet cherry buns, adapted from a beloved Russian recipe, elevate that magic by pairing the fruit with a cloud-like meringue and crunchy walnuts. The result is a pastry that feels both rustic and refined—perfect for a weekend brunch or an elegant afternoon tea. By using egg yolks in the dough and whites in the filling, the recipe achieves a perfect balance of richness and lightness. A splash of brandy or rum, if you choose, adds a subtle complexity that makes these buns truly unforgettable.
About This Recipe
This recipe hails from the classic Russian baking tradition where cherries are celebrated for their bright, acidic bite. The meringue-based filling is what sets these buns apart: whipped egg whites are stabilized with sugar and folded with walnuts, creating a fluffy, almost soufflé-like interior that stays tender after baking. The dough itself is a simple sour cream shortbread, yielding a crumbly yet soft texture that cradles the filling without becoming soggy. For best results, use a food processor to finely grind your walnuts, ensuring an even distribution in the meringue. And if you have time, macerating the cherries in brandy for even 30 minutes deepens their flavor and reduces excess moisture.
Ingredients
- 5 large egg whites (150 g), at room temperature
- 400 g granulated sugar
- 400 g fresh cherries (or 250 g frozen, thawed)
- 100 g walnuts, finely chopped
- 50 ml brandy or dark rum (optional)
- 250 g unsalted butter, cold and cubed
- 450 g all-purpose flour
- 200 g sour cream (15% fat)
- 5 large egg yolks (100 g)
Using a high-quality planetary mixer for the meringue will help you achieve stiff, glossy peaks in minutes. For the sour cream, a full-fat version is essential for the dough's tenderness. If you prefer a non-alcoholic version, simply omit the brandy—the buns will still be delicious.
Step-by-Step Instructions
Step 1: Make the Dough
Place the cold cubed butter and flour in a large bowl. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs. Add the egg yolks and sour cream, then knead gently until a soft dough forms. Do not overwork—stop as soon as it comes together. A glass food processor bowl can simplify this step, but hand mixing is equally fine.
Step 2: Chill the Dough
Divide the dough into two equal pieces. Roll each piece between two sheets of parchment paper (or plastic wrap) into a 5 mm thick rectangle. Transfer to a cutting board, cover with plastic, and refrigerate for at least 30 minutes. This resting step relaxes the gluten and makes the dough easier to handle. For a non-stick surface, consider using a high-quality oil sprayer to lightly grease the paper.
Step 3: Prepare the Cherries
Pit the cherries and place them in a colander to drain off excess juice. If using frozen cherries, thaw and drain well. Transfer to a bowl and, if desired, drizzle with brandy or rum. Let them sit while you prepare the meringue—the alcohol will plump and slightly firm the fruit. For a non-alcoholic option, try a splash of pure vanilla extract. For a deeper flavor, pair these buns with a side of chocolate-covered raisins for a luxurious dessert.
Step 4: Make the Meringue
In a clean, grease-free bowl, beat the egg whites with a mixer on medium speed until soft peaks form. Gradually add the sugar, a spoonful at a time, continuing to beat. Increase to high speed and whip until the meringue is stiff, glossy, and holds firm peaks. This should take 5–7 minutes. A non-toxic immersion blender with whisk attachment can be used if you don’t have a stand mixer.
Step 5: Fold in Walnuts
Gently fold the ground walnuts into the meringue using a rubber spatula, being careful not to deflate the mixture. Transfer the meringue to a piping bag (no tip needed) and snip a 2.5–3 cm opening at the end. If you prefer a super-smooth nut texture, grind your walnuts in a high-performance food processor beforehand.
Step 6: Preheat and Prepare Baking Sheet
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper. While the oven heats, remove one piece of dough from the refrigerator. Using a pizza wheel or sharp knife, cut it into 10x10 cm squares. Transfer the squares to the prepared sheet, spacing them slightly apart. An air fryer with a baking tray can also be used for a smaller batch, but adjust the temperature to 170°C and reduce time by 3–4 minutes.
Step 7: Assemble the Buns
On one half of each square, pipe a generous amount of the meringue-walnut mixture. Place 3–4 pitted cherries on top of the meringue. Loosely fold the other half of the dough over the filling, leaving the edges slightly open—the meringue will puff and peek through during baking. For a richer finish, brush the tops with a beaten egg wash. If you want a perfectly uniform shape, pair your baking session with a cup of espresso from a top-tier machine for a true indulgence.
Step 8: Bake to Perfection
Bake the buns for 20–25 minutes, until the dough is golden brown and the exposed meringue is lightly toasted. The filling will be firm to the touch and the cherries will have released some of their juice, creating a beautiful marbled effect. Let cool on the pan for 5 minutes, then transfer to a wire rack. For even baking, a countertop convection oven ensures even heat distribution and a crispier base.
Tips for Perfect Cherry Buns
- Chill the dough thoroughly – it makes cutting and handling infinitely easier.
- Drain the cherries well – excess moisture can make the buns soggy.
- Don’t overmix the meringue – once it’s glossy and stiff, stop whisking.
- Use room-temperature egg whites – they whip higher and more stable.
- For a dairy-free version, substitute the butter with a plant-based block and use vegan sour cream. Check out non-toxic immersion blender reviews for dairy-free alternatives.
Variations
This recipe is wonderfully adaptable. Swap the walnuts for pecans or hazelnuts for a different flavor profile. Try using raspberries or blackberries instead of cherries, though you may need to reduce the sugar slightly. For a boozy twist, replace the brandy with a sweet, high-alcohol dessert wine like Muscat. If you’re short on time, the dough can be made ahead and refrigerated overnight; just bring it to a workable temperature before rolling. And if you love the combination of fruit and nuts, chocolate-covered raisins make a delightful garnish.
Frequently Asked Questions
Can I use frozen cherries instead of fresh?
Yes, frozen cherries work well. Thaw them completely in a colander, pressing gently to remove excess liquid. Reduce the amount to 250 g since frozen fruit tends to be more watery. For best results, macerate them in brandy as directed—the alcohol helps firm them up.
Why did my meringue deflate when I added the walnuts?
This usually happens if the meringue is under-whipped or if you fold too vigorously. Make sure your whites are stiff and glossy before folding, and use a gentle, cutting motion with a spatula. A planetary mixer with a whisk attachment gives the most reliable results.
Can I prepare these buns in advance?
Absolutely. Assemble the buns up to the baking step, place them on the tray, and refrigerate for up to 4 hours. Bake straight from the fridge, adding 2–3 extra minutes. For longer storage, freeze unbaked buns on a tray, then transfer to a bag. Bake from frozen, adding 5 minutes.
How do I store leftovers?
Store baked buns in an airtight container at room temperature for up to 2 days. For longer shelf life, refrigerate for up to 4 days. Reheat in a 150°C oven for 5 minutes to revive the crispness. Avoid microwaving, as it softens the meringue.
What can I substitute for sour cream in the dough?
Full-fat Greek yogurt or crème fraîche are excellent substitutes. Both provide the necessary acidity and fat content. If you’re avoiding dairy, try a thick coconut yogurt (unsweetened) mixed with a teaspoon of lemon juice. For more kitchen inspiration, check out our Catalan sponge cake recipe.
My buns spread too much during baking. What went wrong?
This typically happens if the dough wasn’t chilled long enough or if the squares were cut too small. Ensure the dough is firm and the squares are exactly 10x10 cm. Also, do not overfill with meringue—leave a 1 cm border around the edges. Using a professional ice maker to chill your baking sheet beforehand can help keep the dough firm while assembling.
