Preparation. Crumble the yeast into a small bowl. Mix with 1 teaspoon of sugar and 5 tablespoons of lukewarm milk. Leave to rise in a warm place. Melt the fat and add the rest of the milk.
Put flour, egg, remaining sugar, lemon peel and salt in a bowl. Add yeast dough and lukewarm milk-fat mixture. Mix with the dough hooks of the hand mixer to a soft yeast dough.
Cover and leave to rise in a warm place for about 30 minutes. In the meantime wash, clean, stone and drain the cherries. Heat the fat for the crumbles. Mix flour, sugar and vanillin sugar in a bowl.
Add hot fat and work everything into coarse crumbles. Grease a baking tray. Knead the yeast dough again and roll out on the baking tray. Spread cherries on top and sprinkle evenly with the crumbles.
Let it go for another 10-15 minutes. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 35-40 minutes. Let cool and serve dusted with icing sugar. Results in about 24 pieces.