Butter crumble: Put all the ingredients for this in a pot and knead. Then put aside.
Yeast dough: Warm milk, do not bring to the boil and dissolve the sugar and yeast in it. In a bowl, mix the egg, butter, salt and flour together and add the milk mass and stir.
Cover the finished dough and leave to rise for an hour until its volume has approximately doubled.
Curd cream: Mix all the ingredients together and stir well.
Preheat oven to 180°C
Divide the risen dough into 12-16 large pieces and form into balls.
Form into small flat cakes on a floured work surface and place on a baking tray.
Spread the flat cakes with the curd cream. Leave approx. 1 cm free to the edge so that nothing can run out.
Spread the cherries and crumbles on top.
Bake in the preheated oven for about 20-25 minutes. Let it cool down and sprinkle with icing sugar.