Fluffy, juicy and lots of crumbles – that’s how we like them best: Crumble biscuits with sour cherries.
When we were invited to breakfast last Sunday, we got about 2kg of pitted sour cherries.
We tinned most of the sour cherries so that they could be kept longer and we deep-froze around 500 grams. Since we now need space in the freezer again, it was time to process these sour cherries.
If you would like to have the recipe to tin, please give us feedback using the comment function – we’re looking forward to it.
In this recipe we show you a fluffy yeast dough topped with juicy sour cherries and lots of almond crumbles that taste slightly like marzipan after a day.
Enjoy the meal.
- 15 grams yeast
- 140 grams milk
- 60 grams sugar
- 300 grams flour
- 1 pinch of salt
- 50 grams butter, soft, cut into pieces
- 1 egg
- 100 grams almonds
- 100 grams flour
- 130 grams sugar
- 100 grams butter, cold, in pieces
- 1 pinch of salt
- 500 grams sour cherries, pitted
Heat the milk, sugar and yeast in the mixing bowl for 2 minutes/37°C/speed 2.
Add the remaining ingredients, Interval/Knead function for 2 minutes and transfer to a bowl. Rinse mixing bowl.
Cover and let the dough rest for 2-3 hours. Prepare the crumble in time.
Put the almonds in the mixing bowl, chop 10 seconds/speed 7 and push down with the spatula.
Add flour, sugar, salt and butter, mix 10 seconds/speed 6, transfer and put in the fridge.
Preheat the oven to 180°C top/bottom heat.
Shape the risen yeast dough into a roll, form 9 balls of the same size. Roll out each ball with a diameter of approx. 11-12cm and place on the baking sheets. Spread the sour cherries on top, pluck the crumble and spread it on the yeast dough. Let it rest again covered for 30 minutes.
Bake in the oven for approx. 15-18 minutes and let cool on a wire rack. The crumbles shouldn't turn brown.
If necessary, decorate with icing sugar, a little lemon juice and water.