Cream buns with cherries

Ingredients for 4 servings:

• 350 ml milk
• 85 g butter or margarine
• 1 lemon(s), untreated
• 375 g flour
• 1 point yeast (dry yeast)
• 1 pinch of salt
• 100 g sugar
• 1 egg(s)
• 1 jar cherry(s) (720 ml)
• 1 tbsp vanilla sugar
• 1 tbsp cornstarch
• 75 g whipped cream
• 25 g flaked almonds, roasted

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Heat 175ml of milk. Melt 60g of fat in it. Wash the lemon, finely grate the zest, and squeeze out the juice. Mix the flour and yeast. Add the salt, 50g of sugar, lemon zest, egg, and milk with the fat to the flour mixture. Knead into a smooth dough. Cover and let rise in a warm place for about 40 minutes. Drain the cherries. Bring the cherry juice, vanilla sugar, 25g of sugar, and lemon juice to a boil. Mix the cornstarch and 5 tbsp of water until smooth, stir into the cherry juice, and bring to a boil again. Fold in the cherries. Form the yeast dough into small dumplings. Place in an ovenproof dish and let rise for 30 minutes. Heat the remaining milk, sugar, fat, and cream. Pour over the risen Buchteln. Bake in a preheated oven (electric oven: 200°C/fan: 180°C) for 25-30 minutes. After 15 minutes, sprinkle with flaked almonds and cover if desired. Serve the Buchteln with the cherries.