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. First drain and drain 1-2 glasses of cherries so that they are not so wet.
2. For the dough, heat 250 ml milk (do not boil) in a large mixing bowl. Dissolve 80 g sugar, 1 pinch of salt and 80 g butter in it. Then stir 1 egg (at room temperature, not from the refrigerator) in it as well. Then crumble 1 cube of fresh yeast and stir until everything is distributed. Finally knead in approx. 500 g of flour (kneading sticks).
3. The dough must detach itself from the edge while kneading and still remain soft, if necessary stir in a little flour.
4. Now let the dough rise in a closed bowl (with lid) in a warm place (possibly heating, not in the oven) for about 20-30 minutes (should have doubled). Then knead again with your hands. Now roll out on the baking sheet, cover with a fresh kitchen towel and let rise again briefly.
5. In the meantime, prepare the streusel. Knead all the ingredients for this with your hands (because of the body temperature, the butter will spread better). It can take a while until the sprinkles are sprinkled.
6. Roll out the dough without parchment paper on the baking sheet with a rolling pin. Now distribute the cherries on the tray and finally sprinkle the crumble over them. Bake the cake in hot air at 180 degrees for approx. 30 minutes (until it is golden brown), possibly a few minutes earlier or later. Let the cake cool down, but make sure that it is not in a draft (i.e. close the kitchen window or leave it to cool in the open oven).