Melt the fat. Add 100 ml milk and warm it up lukewarm. Mix yeast, 1 tsp. sugar and 3 tbsp. of the milk mixture. Mix flour, salt and 30 g sugar in a bowl and press the middle of a depression. Pour yeast milk into the hollow, mix with some flour from the rim and cover with flour. Cover and leave to rise for about 15 minutes
Add the remaining milk and 1 egg and knead with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rise in a warm place for about 20 minutes
Place the cherries in a sieve and drain. Chop the cherries coarsely and drain them again well. Warm the nut cream slightly so that it becomes a little bit more liquid
Roll out the dough thinly (25-30 cm Ø) on a well floured work surface. Spread the dough with nougat cream, leaving about 1 cm free at the edges. Spread cherries on top and cut the circle into 12 cake pieces. Roll up each cake piece from the edge to a croissant
Spread the croissants on 2 baking trays lined with baking paper and bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes until golden brown. Take out and let cool down. Dust with icing sugar
Waiting time approx. 30 minutes