▶ Tap a timecode to jump to roughly that moment in the video.
1
Pour cold milk into a mixing bowl. Add fresh yeast.
2
Add flour, sugar, egg, lemon zest, and vanilla paste. Knead on speed 1 for 5 minutes using a mixer.
3
Add cold butter and salt. Knead on speed 1 for 2 minutes, then speed 2 for 3 minutes, and finally on medium speed for about 10 minutes until the dough is smooth and elastic.
4
Shape the dough into a smooth ball. Cover with plastic wrap and let rise for about 40 minutes to 1 hour.
5
Prepare cherries: wash and stem them. Using a stick and bottle, place the cherry stem-side down on the bottle opening and push the pit through with the thick end of the stick. Collect the juice that drips.
6
Mix the pitted cherries with sugar and cornstarch. The starch will help bind the juices that release during baking.
7
Make the crumble topping: combine flour, sugar, cold butter, rolled oats, and salt. Rub the butter between your fingertips until the mixture resembles coarse breadcrumbs.
8
Place the risen dough on a work surface and lightly dust with flour. Roll it out to fit the size of your baking sheet.
9
Transfer the dough to a lined baking sheet. Distribute evenly, allowing it to extend slightly over the edges as it will shrink during baking.
10
Distribute the prepared cherries evenly over the dough.
11
Sprinkle the crumble topping evenly over the cherries.
12
Bake in a preheated oven at 180°C (top and bottom heat) for 25–30 minutes until the crumbles turn golden.
13
Allow the cake to cool slightly in the pan, then carefully remove the baking paper. Slice and serve.
PrimedTableBETA
