German Cherry “Spit Cake” (Spuckkuchen)

Basic Yeast Dough:

500g Flour (1 Liter)

30g-42g Yeast (1 Package or cube)

¼ Liter lukewarm milk

70g Sugar

1 Pinch of Salt

50-100g Butter (Margarine, Olive Oil, or Lard can also be used)

(If the dough is to be extra fluffy, replace 20% of butter with farmer’s cheese <Speisequark>).

1 Egg or two egg yolks

Dough Preparation:

Sieve the room temperature flour into a large bowl, make a depression in the center, and place the yeast inside.

Sprinkle sugar over the yeast so that it has enough nourishment to grow.

Add some lukewarm milk and stir the yeast and sugar with a small amount of the flour to create the starter dough. Cover bowl with a cloth and place in a warm, draft-free place to rise.

When the starter dough has begun to rise significantly and numerous air pockets are visible, add the remaining ingredients.

Sprinkle the sugar and salt on the bordering flour and add the soft butter flakes.

Pour the lukewarm milk directly into the starter dough and mix the ingredients from the center to the edges until the dough is smooth and elastic.

Continue to whip the dough until air pockets begin to form and it separates from the bowl. Again cover and let rise.

When the dough has doubled in size, flatten and knead it before placing into the baking sheet.

Roll dough flat to the desired thickness and place in a greased, square baking sheet.

Filling:

Place fresh cherries (Sour cherries are the best!) on the dough; filling the sheet. Sprinkle with cinnamon and sugar.

Baking:

Preheat oven to 120°C (250°F) and bake on the middle shelf for 25-40 minutes until golden brown.