Cherry pies from Viennese dough

All ingredients for the dough should be at room temperature.
1. Pour yeast, 1 tablespoon of sugar from the total amount into the dough bowl, add part of the warm milk and mix. Add a couple of spoonfuls of flour from the total amount, mix and cover with a film. Remove the sourdough to come to a warm place for 40 minutes.
2. Beat the eggs into the bowl, add the remaining sugar, vanilla, salt to them, and mix.
3. Pour the egg mixture and melted butter (not hot) into the approaching sourdough, add the rest of the warm milk and mix. Adding flour in parts, knead the dough.
4. Put the finished dough in a greased container and, covered with a film, put it in a warm place for 3 hours. During this time, the dough needs to be kneaded twice.
5. Remove the bones from the cherry, put the cherry on a sieve to drain the juice.
6. Mix sugar with starch and set aside.
7. Divide the dough that has come up into two equal parts (it is more convenient to divide it into pieces this way). Divide each piece into 12 pieces, the approximate weight of each piece without filling is 45 gr.
8. Round each piece of dough and let it rest for 5-10 minutes.
9. Make a tortilla from each ball, put 0.5 tsp of sugar with starch and cherries in the center. It is better to spread the cherries with holes on sugar. Form the pies and put them on a baking sheet covered with paper or a silicone mat. Cover with a film or towel and leave for another 30-40 minutes.
10. Roll cold butter in flour (so it melts less in your hands), grate into the same flour. Grind everything into a crumb, add sugar, vanilla and mix (this will be a crumb for pies).
11. Grease the pies that have come up with yolk. I always dilute the yolk a little with water or milk, so it does not burn.
12. Sprinkle the pies with crumbs.
13. Put in the oven for 25 minutes to bake at 180 degrees.

Bon appetit! Cook with pleasure !