Yeast dumplings with cherry filling and caramelized almonds

Ingredients for 4 servings:

• 1 jar cherry(s)
• 100 g jam (cherry jam)
• ½ cube of yeast
• 125 ml milk, lukewarm
• 250 g flour, non-stick
• 30 g butter
• ½ packet of vanilla sugar
• 30 g powdered sugar
• 1 pinch of salt
• ½ lemon(s), untreated, zest
• 2 egg yolks
• 1 shot of rum
• some water
• 150 g almonds, sliced
• 90 g butter
• 90 g sugar
• some butter, browned

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Drain the cherries well. Simmer with the cherry jam for about 10 minutes and let cool. Dissolve the yeast in the lukewarm milk and mix with 2 tablespoons of flour. Dust with a little flour and let rise, covered, in a warm place. Cream the butter with the vanilla and powdered sugar, salt, and lemon zest until fluffy, then stir in the egg yolks. Knead the yeast mixture with the butter mixture and the flour into a smooth dough. Form dumplings from the dough and cover and let rest in a warm place. Knead the dumplings and flatten them, place some of the cherry mixture in the center, fold them together, seal them tightly, form them into dumplings again, and let rise again, covered. Bring water and rum to a boil in a saucepan, then cook the dumplings in a sieve placed on top of the pan for about 20 minutes. For the almonds, melt the butter and sugar. Caramelize the almond flakes in the flour until golden brown. Place the dumplings in deep plates and sprinkle the almond flakes over them. Brown a little butter and pour over the top.