Pour the warm milk and water into a bowl, add the dry yeast and mix. Add the sugar, a pinch of salt and vanillin, add the beaten egg and melted butter, and mix.

Sift in 200 g of flour, mix, add another 100 g of flour and mix again.

Turn the dough out onto a flour-dusted counter, gradually working in the remaining 100 g of flour and the vegetable oil. Knead well, shape into a ball, and place in a bowl covered with plastic wrap for 1.5 hours.

Knock back the risen dough and divide it into 60 g pieces, roll into balls and cover with a towel.

Roll each piece into a rectangular sheet, place cherries along the top edge, pinch the filling shut, roll into a tube, pinch the ends and coil into a snail shape. Place on parchment.

Let the buns rise for 20-30 minutes, brush with egg yolk and bake for 25-30 minutes at 180 C.

Cool the finished buns and dust with powdered sugar. Enjoy!