Yeast dumplings with cherries

Ingredients for 2 servings:

• 250 g flour
• ½ bag(s) of dry yeast
• 75 ml milk
• 40 g sugar
• 1 packet of vanilla sugar
• 30 g butter, soft
• 1 large egg(s)
• 1 pinch of salt
• 500 g sweet cherries
• 2 tbsp cherry brandy
• 40 g butter, brown
• 1 tbsp sugar, to taste

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 12 minutes; Total time approx. 2 hours 42 minutes

Mix the flour and dry yeast together with milk, sugar, egg, vanilla sugar, butter, and a pinch of salt to form a yeast dough. Cover and let rise in a warm place for about 2 hours. Stem, wash, and pit the cherries, then dry slightly on a paper towel. Divide the dough into 6 pieces. Flatten each piece, wrap 4 cherries in it, seal tightly, and shape into dumplings. Fill a large pot 5 cm high with boiling salted water, place a tea towel over the pot, and tie the handles. Place the dumplings on the towel, cover, and cook in the gently simmering steam for about 12 minutes. Note: Do not remove the lid during cooking. Meanwhile, steam the remaining cherries with 2 tablespoons of kirsch for a few minutes. Immediately after cooking, remove the dumplings from the towel and lightly tear them open with a fork to allow the steam to escape. Arrange the cut dumplings on warmed plates, drizzle with melted butter, and sprinkle with sugar. Then top with some cherries stewed in kirsch. I remember these cherry dumplings from my childhood; my grandmother always made them.