Buchteln with sour cherries

Ingredients for 1 servings:

• 500 g flour
• 1 cube of yeast
• 6 tbsp sugar
• 40 ml milk, warm
• 2 eggs
• 200 g sour cream
• 1 jar morello cherries (350 g drained weight)
• Butter for the mold
• Powdered sugar for dusting
• 20 g almond(s) (flaked almonds) for sprinkling

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

enough for about 10 to 12 pieces

Sift the flour into a bowl and make a well in the center. Crumble the fresh yeast and mix it with the sugar and warm milk. Pour this mixture into the well, cover, and let rise in a warm place for about 10 minutes. Add the egg and sour cream and knead everything with a dough hook until you have a smooth dough. Cover and let rise in a warm place until doubled in size. Then knead on a floured work surface. Roll the dough into 10-12 balls and flatten each one. Distribute the drained morello cherries over the pieces of dough and fold them together. Press the edges together and form into balls. Preheat the oven to 180°C. Place the balls, seam-side down, in a greased springform pan, cover, and let rise in a warm place for about 10 minutes. Bake the Buchteln in the oven for about 40 minutes. Then remove and let cool. Dust with powdered sugar, sprinkle with flaked almonds, and serve. Serve with vanilla sauce. The filling can also be varied: other fruits or even jam are always possible. Known as “Buchteln,” they originate from Russia. In southern Germany, they are known as Dampfnudeln (steamed dumplings).