Summary

Ingredients

• 600 g wheat flour
• 1 teaspoon, leveled salt
• 0.25 liter ¼ milk, lukewarm, barely
• 30 g yeast
• 1 egg (s)
• 1 egg yolk
• 50 grams sugar
• 1 point vanilla sugar, real bourbon
• 60 g butter
• 0.5 ½ lemon zest, grated, or finesse
• 50 g butter, liquid, for the mold
• Sugar, for sprinkling
• 250 g sweet cherries, fresh, pitted

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Instructions

1. Sift the flour into a mixing bowl, make a well in the middle, add the crumbled yeast with 1 teaspoon of sugar, pour a little lukewarm milk over it and mix with part of the flour to make a liquid pre-dough. Cover and let rise in a warm place for about 20 minutes, then gradually add the rest of the milk, the warmed (not liquid) butter, sugar, vanilla sugar, egg and egg yolk and the lemon peel, knead vigorously with the dough hook of the food processor. until the batter bubbles and separates from the bowl. Dust a large bowl with a little flour, shape the dough into a ball and place on it, place in a warm water bath with the lid closed and let rise until the dough has doubled in volume and the bowl rises with a peng.
2. Take the risen dough out of the bowl, form a roll with floured hands on a floured baking surface and cut off 12-16 even pieces with a dough scraper and flatten them a little with your hand. Place 4-5 pitted sweet cherries in the middle of each dough and shape into a dumpling. Put all of them next to each other in a well-greased baking pan and brush with the remaining, liquefied butter and cover and let rise again at room temperature until the noodles have enlarged significantly.
3. Bake in a preheated oven at 180 ° C top / bottom heat for about 35-40 minutes until golden brown. Turn out onto a wire rack and sprinkle with sugar at once, let it cool down a little, separate it.
4. Serve with the fat and sugar side up. A vanilla sauce also tastes very good with it.