Hazelnut Buchteln with Cherries

In a large bowl, mix the flour, 200 g sugar, salt and finely grated lemon zest.

Break the fresh yeast into 250 ml lukewarm milk and dissolve completely.

Add the yeast milk, egg and 120 g melted butter to the flour mixture and knead into a smooth, elastic dough.

Cover the dough and leave it in a warm place for about 30 minutes until it has visibly risen.

For the filling, mix the ground hazelnuts with 10 g sugar, cinnamon and 5 tbsp milk until you have a spreadable mixture.

Preheat the oven to 150 °C fan (175 °C conventional) and grease an oven dish well.

Melt 80 g butter, add 100 ml milk, warm briefly and set aside.

Knead the dough briefly, divide into 12 pieces, place 1 tsp of the nut mixture in the center of each and seal the dough into smooth balls.

Place the dough balls close together in the dish and pour the warm butter-milk mixture evenly over them.

Bake the buchteln for 30–35 minutes until golden brown.

Drain the cherries, reserving the juice. Mix 5 tbsp of the juice with the cornstarch until smooth, bring the remaining juice to a boil, stir in the starch mixture and let thicken briefly, then fold in the cherries.

Portion the nut buchteln onto plates and serve warm with the cherry compote.