Regina`s Cherry Closeness
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 125 ml milk, lukewarm
- 3 tablespoon sugar
- 250 g flour
- 10 g yeast, fresh
- 1 teaspoon lemon (zest)
- 0.5 teaspoon ½ salt
- 1 egg yolk
- 30 g butter, very soft
For the filling:
- 500 g cherry (s)
- 300 g crème fraîche
- 65 g suar
- 1 teaspoon lemon (zest)
- 1 packet vanilla sugar
- 3 egg (s)
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Mix milk with yeast and add sugar. Set aside for 5 minutes.
- Mix the flour with salt and lemon and knead vigorously with the butter. Add the egg yolk and knead again briefly.
- Now pour in the yeast milk and work the dough vigorously for 10 minutes.
- Put the dough in a bowl and let rise for at least 1 hour in a warm place, without drafts.
- After rising, knead the dough vigorously for another 2 minutes on a floured work surface and roll out. Put the dough in a greased springform pan and press the edge down.
- For the filling, wash the cherries and pat dry, then remove the stones and spread on the dough.
- Beat the crème fraiche with the eggs and sugar, as well as vanilla sugar and lemon zest. Spread the cream over the cherries and smooth out.
- Place in the preheated oven and bake for 40 minutes at 180 ° C top / bottom heat.
- Let cool in the tin and sprinkle with powdered sugar before serving.
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