Combine the flour, granulated sugar, yeast, and salt in the bowl of a stand mixer fitted with a dough hook attachment.

Add the milk, butter, and half of the water. Mix until the dough comes together. Slowly add the remaining water to form a sticky dough.

Mix on high speed until the dough is smooth and elastic, about 8 minutes.

Place the dough in an oiled bowl and cover with plastic wrap. Let rest for 45 minutes or until doubled in size.

Line a baking sheet with parchment paper. Set aside.

Place the dough on a lightly floured surface and punch down the dough to release the excess air. Knead the dough for two minutes or until smooth.

Divide the dough into six pieces and then roll them into a ball using the cup of your hand.

Place the dough balls onto the prepared baking sheet. Cover with plastic wrap and let rest for 30 minutes. Preheat the oven to 425 F.

Combine the egg and water to make an egg wash. Brush the egg wash over the dough balls.

Bake the buns for 10 minutes or until golden brown. Let the buns cool on a wire rack.

In a small bowl, whisk together the powdered sugar and water. The icing should be thick.

Dip the tops of buns into the icing. If needed, use an offset spatula to smooth and spread the icing onto the buns.

Gently press a candied cherry onto the top of each of the buns.