Buttermilk lentils with cherries

Name: Buttermilk lentils with cherries
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Flour; 1/2 cube (approx. 20 g) Yeast; 3 TABLESPOONS Sugar; 3/8 l tepid buttermilk; 1 glass (720 ml) Sour cherries; 1 TABLESPOON Cornstarch; 1 pieces of cinnamon stick or approx. 1/2 tsp. ground cinnamon; 1 piece(s) untreated lemon peel; 50 g soft butter or margarine; 1 pinch Salt; 2 Eggs (size M); 2 TABLESPOONS clarified butter; 4 TABLESPOONS Fresh cream

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Flour
1/2 cube (approx. 20 g) Yeast
3 TABLESPOONS Sugar
3/8 l tepid buttermilk
1 glass (720 ml) Sour cherries
1 TABLESPOON Cornstarch
1 pieces of cinnamon stick or approx. 1/2 tsp. ground cinnamon
1 piece(s) untreated lemon peel
50 g soft butter or margarine
1 pinch Salt
2 Eggs (size M)
2 TABLESPOONS clarified butter
4 TABLESPOONS Fresh cream

Directions

1
Put the flour in a bowl. Make a depression in the middle. Crumble the yeast into it and add 2 tablespoons of sugar. Pour 1/8 litre buttermilk into the well and mix everything with some flour.
2
Cover the pre-dough and let it rise in a warm place for about 15 minutes. Drain the cherries, collect the juice. Mix starch with 2 tablespoons of juice until smooth. Boil up the rest of the juice, cinnamon, lemon and 1 tablespoon of sugar.
3
Stir in starch and bring to the boil briefly. Add the cherries. Leave to cool. Cream fat, remaining buttermilk, salt and eggs. Add to the pre-dough and mix everything smooth. Heat up the clarified butter in portions.
4
Bake 16 lentils from the dough little by little. Serve each with compote and a little crème fraîche.