Put the flour in a bowl. To press a hollow in the middle. Heat the milk lukewarm. Crumble the yeast and stir in the well with 3 tablespoons of milk and a little flour from the edge until it has dissolved. Cover and let this pre-dough rest at room temperature for about 15 minutes until it has visibly risen.
Then mix the pre-dough with all the flour, margarine, sugar, milk, eggs, salt and lemon peel and knead until the dough bubbles up and loosens from the edge of the bowl. Depending on the type of flour, additional flour may have to be added.
Cover and let the dough rise in a warm place for about 30-45 minutes until its volume has doubled.
Melt the butter and drain the cherries in a colander.
Dust a work surface with flour and knead the dough again and divide it into approx. 15-18 equal pieces. Fill the pieces of dough with about five cherries each and a lump of sugar and cover with dough. Then shape the pasta into balls, turn in the melted fat and place in a large baking dish (this does not need to be greased).
Add the sugar to the rest of the butter and add enough milk to make a thick glaze. Then spread this generously on the cherry noodles with a brush.
Now cover the cherry noodles for another 10 minutes.
Preheat the oven to 150 degrees circulating air. Put the dish in the middle of the oven and bake the cherry noodles for approx. 20 to 25 minutes until golden.
The cherry noodles can be eaten warm or cold. This goes well with vanilla sauce.
Tip:
The noodles are very suitable for freezing.
Variant:
The cherries can be replaced with plums. Then use one plum per plum noodle. If you don`t have sugar lumps at hand, just use 1 teaspoon of sugar per noodle. If you like, you can replace the lump sugar with a piece of marzipan of the same size.
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