Viennese Cherry Hand Pies

Combine the ingredients for the cherry filling and cook until thickened. Let it cool completely.

Prepare the sponge: mix the yeast with half of the warm milk, add 1 tablespoon of sugar and 4 tablespoons of flour, and mix to a pancake-batter consistency. Leave in a warm spot for 1.5 hours.

In a separate bowl, whisk the eggs, sugar, salt, and vanilla, then add them to the risen sponge along with the remaining milk, melted butter, and flour gradually in several batches. Knead the dough for 15 minutes. Let the dough rest for 2 to 3 hours, punching it down twice during the rise.

Divide the ready dough into 23 portions, about 50g each. Cover the dough balls to keep them from drying out, then shape them into hand pies.