623
Ingredients:
For the dough:
Milk (room temperature) – 120 g
Fresh yeast – 15 g (or dry – 5 g)
Sugar - 1 tsp.
Eggs - 2 pcs.
Melted butter - 60 g
Vanilla sugar – 1 tsp (or a pinch of vanillin)
Salt - ½ tsp.
Flour (sifted) – approximately 460 g
For the filling:
Cherries (fresh or frozen, pitted) – 600 g
Sugar - 100 g
Corn starch - 25 g
For the streusel (optional):
Butter - 15 g
Sugar - 20 g
Flour - 30 g
Method of cooking:
To make the dough, heat the milk until warm. In a bowl, combine the milk, sugar, and fresh yeast. If using dry yeast, use three times less. To test the quality of the yeast, add a couple of tablespoons of flour, stir, cover, and let stand for 10–15 minutes until a foamy cap appears.
Add eggs, melted butter (room temperature), vanilla sugar and salt to the activated yeast. Gradually add flour, mixing first with a spoon and then with your hands. Add flour in parts to avoid excess - you may need a little more or less than the specified amount. Knead a smooth, elastic dough that does not stick to your hands. Roll it into a ball, transfer it to a bowl greased with vegetable oil, cover with a towel or cling film with a hole and leave to rise in a warm place for 40–60 minutes.
After rising, punch down the dough, let it rise again for about an hour. During this time, prepare the filling. Combine the cherries (fresh or frozen) with sugar and starch, put on a low heat, stirring constantly. As soon as the sugar melts and juice appears, increase the heat and bring to a boil. Boil the filling for 30 seconds and remove from heat. Transfer to a wide plate, spread in an even layer and leave to cool.
Divide the finished dough into 15 equal parts (54 g each). Form balls, cover with a towel and leave to rest for 10–15 minutes. Roll each ball into a thin cake, put a tablespoon of filling (approximately 50 g) and pinch the edges. You can form both triangular and classic pies. Place the blanks on a baking sheet lined with parchment and leave to rise for 20 minutes in a warm place or up to an hour at room temperature.
Before baking, brush the pies with egg, sprinkle with sugar or streusel if desired. To make the topping, mix the butter, sugar and flour, and rub into crumbs. Bake in an oven preheated to 180 °C for 25–30 minutes until golden brown. If you bake the pies separately, the time may be reduced.
