- flour - 1 3/4 Cups
- baking powder - 2 1/2 teaspoons
- sugar - 2 1/2 Art. spoons
- salt - 1/4 teaspoons
- Butter - 6 Art. spoons
- dried cherries - 1/2 cup
- grated lemon peel - 1 teaspoon
- big egg - 1 piece
- cream - 5 Art. spoons
Preheat the oven to 220 degrees. Line the baking sheet with baking paper, set aside. In a food processor combine flour, baking powder, sugar and salt. Add butter and whip. Put the mixture in a large bowl, add cherry and lemon zest, stir In a small bowl, beat the eggs together with the cream. Add the mass to the mixture of flour, stir gently with a fork. If the dough seems too dry, add more cream. The mixture should not be too sticky. Roll out the dough on a lightly floured work surface. Form a circle with a diameter of 15 cm, about 2.5 cm thick. Using a sharp knife, cut the dough into 8 equal wedges. Put the buns on a prepared baking sheet. Lightly oil the buns with cream and sprinkle with sugar. Bake until golden brown, from 12 to 14 minutes. Allow to cool slightly on a baking sheet. Put on the grate and allow to cool completely. Buns are best eaten on the day they are cooked.
Servings: 8