Kirschnudeln (cherry yeast dumplings)
300g bread flour
88g warm milk
13g dry yeast
63g soft butter
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).
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.
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.
Let the dough ferment for about a half hour or until about doubled in bulk.
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.
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.