Yeast pastry with sour cherries
The yeast dough is topped with soy curd and sour cherries. This makes this yeast pastry a special sweet and at the same time also sour. Incomparably delicious these sour cherries.
Ingredients
- 150 g whole spelt flour
- 3 g dry yeast
- 60 g date flour
- 60 g soy curd
- 30 g starch flour
- 100 ml soy or almond drink
For the topping
- 150 g frozen sour cherries
- 10 g date flour
- 50 ml water
- 1 pinch of cinnamon
- 10 g starch flour
- 100 g soy curd
- 0,5 tsp locust bean gum, approx. 2 g
Instructions
- Mix all dry ingredients for the yeast dough in a bowl.
- Add soy curd and soy drink and mix everything in.
- Cover and let rise for 1 hour.
- Bring the frozen sour cherries to a boil in a saucepan with the water and date flour.
- Once the sour cherries are thawed, season with a little cinnamon.
- Mix starch flour with 1 tsp cold water until smooth and pour into the hot liquid.
- Simmer cherries for 1 - 2 minutes until a thick mass is formed.
- Then allow to cool.
- Mix the soy curd in a small bowl until smooth.
- Stir in carob bean gum.
Completion
- Knead the yeast dough again.
- Cut out 8 small balls and shape into rounds.
- Then shape into round small dough pieces.
- Place them on a baking sheet with baking paper and let them rise again for about 15 minutes.
- Preheat oven to 180 degrees celsius top/bottom heat.
- Spread 1 tsp of soy curd on each of the dough pieces.
- Then spread about 2 tsp of the sour cherry mixture on top.
- Bake in the oven for 20 minutes.