Summary

Ingredients

• 400 g flour, sifted
• 0.5 teaspoon ½ salt
• 15 g yeast, fresh
• 1 dl milk, lukewarm
• 30 g butter, melted
• 1 teaspoon oil
• 1 egg (s), beaten
• 2 teaspoons kirsch

For covering:

• 1 egg yolk
• 1 pinch salt
• 250 g crème fraîche

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Instructions

1. For a cake pan with a diameter of 30 cm.
2. Make a well in the sifted flour and sprinkle the salt on the edge. Dissolve the yeast in the milk and pour into the depression together with the melted butter, let the dough rise briefly. Then knead everything well to form a smooth dough, slowly add the oil, egg and kirsch and knead in. Cover and let the dough rise for about 2 hours.
3. Then put in the greased form and let rise for another 15 minutes. Then form an edge and brush it with a little milk. Mix the crème fraiche, egg and salt and spread on the pastry base. Bake in a preheated oven at 220 degrees for 20-30 minutes. Put a cup of water in the oven, this will keep the dough a little more moist.