The Best Cherry Crumble in the World

For the best cherry crumble in the world, first prepare the yeast dough: Pour the flour into a mixing bowl, make a well in the center. Warm the milk slightly and dissolve the yeast in it. Add 2 tablespoons of flour from the well and half a teaspoon of sugar and pour the mixture into the flour well. Sprinkle lightly with flour from the edge of the well, cover with a cloth and let rise in a warm place until the volume of steam has increased and cracks have formed on the surface.

Melt the butter and add to the dampfl with the remaining sugar and knead on a floured work surface to form a smooth dough. Cover and let rise again in a warm place for about 20 minutes.

For the filling, drain the cherries, collect the juice and measure out as much of it as you would need for 2 packets of cake glaze (not three, as you don’t want the glaze to be too solid). Mix the cake glaze. When ready, add cherries and let cool.

For the crumble, mix all ingredients (butter is best added soft and in flakes), carefully fold in flaked almonds at the end.

Roll out the dough, spread the cherries on it, sprinkle the crumble on top and bake in the preheated oven at 200 degrees for 30 minutes.

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