Kirschnudeln (Cherry Yeast Dumplings)

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Kirschnudeln (cherry yeast dumplings)

Yeast Dough

300g bread flour
50g sugar
88g warm milk
13g dry yeast
5g salt
63g soft butter
2 eggs

Put the flour in the bowl of a stand mixer, add the sugar and form an indentation in the middle with your fist. Pour the milk into the little indentation and sprinkle the yeast on top. Swirl the yeast into the milk with a finger, mixing in a little bit of the flour in the process (see picture).

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Add the remaining ingredients around the edge of the bowl, making sure that especially the salt does not come in contact with the yeast mixture. When the yeast is proofed, start mixing the dough with the dough hook.

Kneading the Dough

This dough is rather soft, so the mixing process will take a while. Mix until the dough starts coming off the side of the bowl (see pictures). This might take 10 minutes or more.

Fermenting

Let the dough ferment for about a half hour or until about doubled in bulk.

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Divide the fermented dough into 11 equal parts (about 55g each). Make each portion flat and put 3-4 (or more, if desired) drained cherries on top. Fold the sides up over the cherries and seal the seam with your fingers. Turn the package around and shape into a ball with a hollow palm. Set into a greased pie pan.

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Let the dumplings proof for about a half hour. Egg wash, sprinkle with large sugar crystals (or cinnamon sugar) and bake in a preheated 365ºF oven for 25-30 minutes.

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2 thoughts on “Kirschnudeln (Cherry Yeast Dumplings)

    • Thanks for your comment! We ate most of them when they came out of the oven: as the second part of dinner after a hearty soup. But they’re also delicious in the afternoon on their own with coffee, as you suggested, or with vanilla sauce.

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