Dark Sweet Cherry Custard Buns

Yield: 6 servings

There’s nothing better than the combination of warm, homemade pastries and sweet summer cherries. These Cherry Custard Buns feature a soft, buttery dough filled with silky vanilla custard and a rich Dark Sweet cherry filling, all topped with a buttery crumb topping for the perfect finishing touch. Whether enjoyed alongside your morning coffee, served at brunch, or shared as an afternoon treat, these bakery-style buns are a delicious way to celebrate cherry season and make the most of fresh Northwest cherries.

Ingredients 

Buns

• ¾ cup unsweetened soy milk
• 2 ¼ teaspoons active dry yeast
• ¼ cup granulated sugar
• 2 ¾ cup + 2 tablespoons all-purpose flour
• ¾ teaspoon fine salt
• 1 tablespoon vanilla extract
• 6 tablespoons softened salted butter 

Custard Filling 

• 3 tablespoons granulated sugar
• 1 ½ tablespoons cornstarch
• ¼ cup heavy cream
• ½ cup unsweetened soy milk
• ¼ teaspoon vanilla bean paste 

Cherry Filling 

• 1 cup Dark Sweet cherries, pitted & finely diced
• ¼ teaspoon ground cinnamon
• 2 tablespoons cornstarch 

Crumb Topping & Wash 

• 1 tablespoon cold salted butter
• 2 tablespoons light brown sugar
• 2 tablespoons all-purpose flour
• 1 ½ tablespoons maple syrup
• ½ tablespoon unsweetened soy milk

Directions 

1. Start by activating the yeast. Warm up the milk for the dough to 105 - 110 F.
2. Whisk in 1 teaspoon of the sugar until dissolved in the milk, then stir in the yeast.
3. Let it sit for 10 minutes, or until foamy and fluffy.  
4. Add the flour, remaining sugar, and salt to the bowl of a stand mixer fitted with the dough hook.
5. Mix briefly, then add the activated yeast mixture and vanilla.
6. Mix until a shaggy dough forms.
7. Add the softened butter, 1 teaspoon at a time, while kneading on speed 2.
8. Knead with the stand mixer for about 8 minutes, or until the dough is smooth and passes the windowpane test.
9. Transfer the dough to a light, greased bowl. Cover and let the dough rise in a warm spot for about 1 ½ hours, or until it has doubled in size.
10. While the dough rises, make the filling and topping.
11. Whisk together the sugar and cornstarch in a small saucepan.
12. Add 2 tablespoons of the milk and whisk until smooth.
13. Pour the remaining cream and milk, then cook over medium-low heat, whisking consistently, until thickened into a smooth custard.
14. Remove from the heat, whisk in the vanilla bean paste, and transfer to a bowl.
15. Let cool at room temperature.
16. Add the diced cherries, cinnamon, and 1 tablespoon of water to a small saucepan.
17. Simmer over medium-low heat until soft and juicy, then stir in the cornstarch.
18. Cook for 1 minute while stirring, until thickened. Set aside while you make the crumble.
19. Mix the cold butter, brown sugar, and flour together until crumbly. Chill until it is ready to use.
20. Divide the risen dough into 6 equal pieces. Shape each piece into a smooth ball and place on a parchment-lined baking sheet.
21. Cover and let rise for 15-20 minutes, or until slightly puffed. While they rise, transfer the custard to a piping bag and preheat the oven to 375 F.
22. Using a lightly floured ¼ cup measuring cup or a small bowl, press down firmly in the center of each dough ball to create a well for the filling.
23. Mix the maple syrup and milk, then brush the mixture onto the exposed outer edges of the buns.
24. Pipe or spoon the custard into the center of each bun.
25. Top each with about 1 tablespoon of cherry filling.
26. Brush the exposed dough with the wash again, then sprinkle with the crumb topping.
27. Bake the buns for 25-28 minutes, or until golden brown on the edges.
28. Let cool slightly, then dust with powdered sugar if desired. 

Recipe created by TyBerryMuch for Superfresh Growers®.