Topfen Cherry Buns

23rd day of Advent

Ingredients for the crust:

• 250g Wheat flour
• 200g Warm milk (35°C)
•    20g Yeast

Mix the ingredients and let it rise for 60 minutes. 

Ingredients for the main dough:

• 470g Mature pre-dough
• 200g Soft butter 
• 250g Wheat flour 
• 200g Whole eggs (4)
•   50g Topfen 20%
•   40g Granulated sugar
•      8g Salt
•         + Lemon zest

• 350g Topfen filling (See recipe here)
• 250g Cherry jam

Production:

• Knead the pre-dough and ingredients into a smooth dough (5 minutes slowly/ 6-8 minutes fast).
• After mixing the dough, cover and let it mature for 60 minutes. 
• Then divide it into 80g pieces (about 15) and roll into round dough balls. 
• Cover and let relax for 45 minutes. 
• Then the dough balls are rolled out into ovals and then 1x of topfen filling and 1x of cherry jam is spread on. Fold then sides together and roll up into a snail. The dough ends of the snail are firmly pressed together and then each is placed onto a baking tray lined with baking paper with plenty of space between (to get a uniform shape a muffin tin can also be used).
• Cover and allow to proof for about 60-80 minutes. 
• The doughs are baked at 200°C / about 8-9 minutes.
• After baking brush with melted butter and dust with powdered sugar.