ReceptnaptárCherry yeast cake
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Ingredients
Method
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- Crumble the yeast into the lukewarm milk, mix with the sugar, and leave in a warm place for 10 minutes until foamy.
- In a bowl, mix the egg yolks with the sour cream, the risen yeast, the sugar, salt and the melted butter.
- Add the flour and knead into a firm, strudel-dough-like dough. Cover and leave to rise in a warm place for 45-60 minutes, until doubled.
- Divide into two equal balls. Roll one out to finger thickness on a greased tray.
- Scatter the pitted cherries evenly over it, then the cinnamon sugar.
- Roll out the other ball too, place it over the filled layer, and press the edges together.
- Let rise for another 20-30 minutes, then brush with beaten egg.
- Bake at 190°C for 30-35 minutes, until nicely golden-red.
- Let cool slightly, then cut into squares or slices before serving.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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