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🍰 Sweet yeast flatbread with cherries

208 kcal · 30 min · 4 servings

Ingredients

• 150 ml milk (1.5% fat)
• 0.25 cube yeast
• 300 g spelt flour Type 1050
• 50 g coconut blossom sugar
• 100 g yogurt butter (room temperature)
• 1 organic lemon
• 400 g low-fat curd cheese
• 100 g yogurt (10% fat)
• 250 g sweet cherries
• 1 tbsp liquid honey
• 2 sprigs mint (to taste)

Instructions

1. 1. Warm the milk in a small saucepan until it is lukewarm.
2. 2. Crumble the yeast into the lukewarm milk.
3. 3. Stir the mixture thoroughly.
4. 4. Let the yeast milk stand covered for about 10 minutes.
5. 5. Put the flour into a mixing bowl.
6. 6. Make a well in the center of the flour.
7. 7. Add half of the coconut blossom sugar into the well.
8. 8. Cut the yogurt butter into small pieces.
9. 9. Place the butter pieces on the edge of the flour.
10. 10. Pour the warm yeast milk into the center of the bowl.
11. 11. Knead everything with the dough hooks of a hand mixer until you have a smooth yeast dough.
12. 12. Let the dough rise covered in a warm place for about 40 minutes.
13. 13. Rinse the lemon under hot water.
14. 14. Dry the lemon.
15. 15. Grate half of the lemon zest finely.
16. 16. Use the rest of the lemon for something else.
17. 17. Stir the lemon zest with quark, yogurt, and the remaining sugar in a bowl.
18. 18. Chill the quark mixture.
19. 19. Knead the risen yeast dough vigorously on the lightly floured work surface.
20. 20. Roll the dough into an oval flatbread (approx. 38x25 cm).
21. 21. Line a baking sheet with baking paper.
22. 22. Place the dough flatbread on the baking sheet.
23. 23. Let the flatbread rise again covered for 15 minutes in a warm place.
24. 24. Wash the cherries.
25. 25. Pat the cherries dry.
26. 26. Pit the cherries.
27. 27. Preheat the oven.
28. 28. Bake the risen yeast flatbread on the middle rack at 200 °C (convection: 180 °C, gas: level 3) for about 20 minutes.
29. 29. Remove the flatbread from the oven.
30. 30. Place the flatbread on a cake rack or an inverted oven rack.
31. 31. Let the flatbread cool completely for about 30 minutes.
32. 32. Spread the lemon quark onto the cooled flatbread using a rubber spatula.
33. 33. Top the flatbread with the cherries.
34. 34. Drizzle the flatbread with honey.
35. 35. Garnish the flatbread with mint leaves if desired.
36. 36. Cut the flatbread into 12 pieces.
37. 37. Serve the yeast flatbread.

Nutrition per serving

• kcal: 208
• Protein: 9 g · Fett/Fat: 7 g · Carbs: 27 g