Summary

Ingredients

• 1 glass cherry (s)

For the dough:

• 250 ml milk
• 80 g suar
• 1 pinch (s) salt
• 80 g butter
• 1 egg (s)
• 1 cube yeast, fresh
• 500g flour

For the sprinkles:

• 300 grams flour
• 250 g butter, cold
• 200 g suar
• 1 packet vanilla sugar
• 1 pinch (s) salt, generously

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Instructions

1. Drain roughly 1 glass of cherries in a colander to remove excess moisture.
2. Warm 250 ml milk to about 40°C (104°F) in a large mixing bowl — it should feel warm to the touch but not hot.
3. Dissolve 80 g sugar, 1 pinch of salt, and 80 g butter in the warm milk, stirring until combined.
4. Stir in 1 room-temperature egg until fully incorporated.
5. Crumble 1 cube of fresh yeast into the mixture and stir until evenly distributed.
6. Add approximately 500 g flour and knead until the dough pulls away from the sides of the bowl and remains soft; add a small amount of flour if needed.
7. Cover the bowl with a lid and let the dough rise in a warm place (about 40°C / 104°F) for 20-30 minutes, until roughly doubled in size.
8. Knead the dough again with your hands.
9. Roll out the dough on the baking sheet with a rolling pin, without parchment paper.
10. Cover the dough with a clean kitchen towel and let it rise for 5-10 minutes.
11. While the dough is rising, prepare the streusel by kneading the ingredients together with your hands — the body heat will help distribute the butter evenly — allowing 3-5 minutes for this.
12. Distribute the drained cherries evenly over the dough.
13. Sprinkle the streusel mixture evenly over the cherries.
14. Bake in a preheated oven at 180°C (350°F) using the hot-air setting for about 30 minutes, until golden brown, checking from 25 minutes onward.
15. Remove from the oven and let cool at room temperature away from drafts — close windows or leave it in the turned-off oven to prevent it from cracking.