You will need: Fireclay bricks / Spacer grid
Working hours: 30 minutes
Baking time: ca. 35-40 minutes

Preheating: approx. 30 minutes
Top heat: approx. 200-220°C

In the BOBBY:
Preheating: approx. 10 minutes
Top heat: approx. 180-200°C

Ingredients (for 15 pieces)

For the black forest cherry buns:

• 500 g wheat flour type 550 
• 40 g baking cocoa
• 150 g sugar
• 1 sachet vanilla sugar
• 100 g grated chocolate (dark)
• 1 pinch of salt
• 250 ml lukewarm milk
• 1 cube of yeast (room temperature)
• 1 egg (size M) 
• 50 g soft butter
• 1 jar of sour cherries (350 g)

For the kirsch cream:

• 200 ml cream
• 1 tbsp powdered sugar
• 1 ½ tsp cherry brandy (to taste)

In addition:

• 100 g butter
• Powdered sugar

For the black forest cherry buns:

Mix the flour, cocoa powder, sugar, vanilla sugar, grated chocolate and salt in a bowl.

Pour the milk into the mixing bowl of the food processor. Crumble the yeast on top and dissolve in the lukewarm milk.

Add the flour mixture, egg and butter and knead everything into a medium-strength yeast dough.

Cover and leave to rise in a warm place for approx. 1 hour until the dough has doubled in volume.

Drain the cherries well in a sieve. Collect the juice (see tip).

Melt 80 g butter in a casserole dish or roasting tin.

Place the dough on a lightly floured work surface, divide into 15 equal pieces (75 g each) and roll into balls. Press them flat, place 3-4 cherries in the middle and press the edges of the dough well together over the cherries.

Turn the Buchteln in the melted butter and place in the tin. Leave to rise for a further 30-45 minutes.

Heat the Merklinger to approx. 200-220°C (BOBBY: 180-200°C).

Bake in the hot Merklinger on the spacer rack on the firebricks for approx. 35-40 minutes.

Melt the remaining butter and brush the hot buns with it.

For the kirsch cream:

Pour the cream into a mixing bowl and place in the freezer for approx. 20 minutes before whipping.

Whip the cream until stiff. Finally, add the powdered sugar and kirsch and beat in briefly.

Dust the black forest cherry buns with powdered sugar and serve with the kirsch cream.

Tip:
You can quickly make a suitable syrup from the collected cherry juice.

Pour the juice and sugar (in a 1:1 ratio) into a medium saucepan and heat while stirring until the sugar has completely dissolved. You can also add a tablespoon of kirsch to taste.