Heat 125 ml milk. Put flour, 3 tablespoons of sugar, 50 g fat, egg and 1 pinch of salt in a mixing bowl. Crumble the yeast, dissolve in the lukewarm milk with 1 tbsp. sugar and also put into the mixing bowl. Knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 20 minutes
Drain the cherries, collect the juice in a saucepan. Add vanillin sugar and bring to the boil. Stir starch with 100 ml water until smooth. Remove from heat, stir in the starch. Simmer for about 1 minute while stirring. Mix in cherries and let cool down
Knead yeast dough with floured hands (dough is relatively soft) and form 4 dumplings of the same size. To cook the dumplings, pour 250 ml milk approx. 1 cm high into a coated, flat roasting pan or large, flat pot with a well-closing lid. Add 25 g fat, 1 pinch of salt and 2 tbsp. sugar and bring to the boil
Place the yeast dumplings inside, cover and cook over a low heat for about 5 minutes. Then cook over medium heat for 5-10 minutes until the liquid has evaporated. Remove the lid quickly so that no water falls on the dumplings. Arrange the dumplings and stewed cherries on plates, decorate with mint
Waiting time approx. 15 minutes