Ingredients

• 60 ml warm water
• 1 tablespoon + 1 teaspoon (total 9 g) instant dried yeast
• 500 g all-purpose cake flour, sifted
• 60 g sugar
• 1 teaspoon salt
• 5 eggs
• 350 g soft butter
• 4 egg yolks
• 60 g sugar
• 50 g flour
• 1/2 liter full-fat milk
• 50 g finely ground almonds
• 1/2 teaspoon almond extract
• 3/4 cup powdered sugar
• approximately 4 - 5 tablespoons water
• 1 teaspoon almond extract

Preparation

1. Add yeast to a cup with warm water, mix, cover with a cloth and set aside for 10 - 15 minutes (after this time the yeast should foam; if nothing happens, repeat with different yeast).
2. Add flour, sugar, salt to a large bowl. Add yeast with water and mix with a wooden spoon. Add 3 eggs and mix or mix the ingredients on low speed of the mixer.
3. Add the next egg, increase the mixer speed slightly and mix until the ingredients almost combine into one mass. Add the next egg and continue mixing. The dough should be smooth and elastic, but should stick to the bottom and sides of the bowl.
4. Knead the dough for another 10 minutes (by hand or with a mixer). Cover with a cloth and set aside to rise in a warm place for 1 and 1/2 - 2 hours.
5. To the risen dough, add butter in portions, about 2 tablespoons at a time and combine it with the dough, kneading by hand or mixing with a mixer on medium speed. Gradually add more butter in smaller intervals, as it combines more quickly with the dough. Mix only until the butter is completely combined with the dough.
6. Place the dough in a bowl, cover with film and place in the refrigerator overnight.
7. Prepare the almond cream: whip egg yolks and sugar until the mixture turns white and fluffy. Add sifted flour and gently mix with a spoon. In the meantime, bring the milk to a boil. Mixing the egg mixture with a wooden spoon, combine with the gradually poured hot milk. Mix until the cream is smooth. Transfer to a pot with a thick bottom and, stirring with a whisk, heat over low heat until the cream thickens. Gently bring to a boil, remove from heat, mix with ground almonds and almond extract. Cool.
8. Remove the yeast dough from the refrigerator and roll it into a sheet 1 cm thick on a lightly floured work surface. Trim the sides to get a fairly accurate square.
9. Cut the dough into smaller squares about 7 cm per side. Place 1 tablespoon of cream in the center and 4 sour cherries. Folding all the corners of the dough to the center, seal them very carefully so the cherries remain visible in the gaps.
10. Arrange on baking sheets lined with parchment paper, 5 cm apart from each other (it's better for the yeast rolls not to touch after rising). Set aside to rise for approximately 1 - 1 and 1/2 hours.
11. Preheat the oven to 200 degrees. Brush the rolls with beaten egg and place in the middle of the oven. Bake to a golden color for approximately 15 minutes. Remove from the oven, let cool slightly and transfer to a wire rack to cool completely.
12. Prepare the icing: sift powdered sugar onto a flat plate, add almond extract and gradually add water while mixing until a thick icing forms. Brush the tops of the rolls. Serve warm or at room temperature. Can be frozen.