Cherry Nut Bun Cake From the Slow Cooker

Rating: 3.67 / 5.00 (36 Votes)

Total time: 1 hour

For the yeast dough:

For the filling:


First prepare the yeast dough. To do this, mix the dry yeast and flour together well, then add the milk, oil, eggs and sugar and knead into a nice dough.

Leave to rise in a covered bowl in a warm place (for example in the oven at 50 °C – leave a gap open with a wooden spoon) until the dough has about doubled in size (takes about 45 to 60 minutes). Then knead again briefly (!) and let rest again for a few minutes.

In the meantime, drain the cherries, collect the juice and mix the nut filling with the liquid from the pitted cherries (or with milk according to package directions). Drain the cherries well.

Grease the insert of the slow cooker with a little oil. Roll out the yeast dough, spread with the nut filling, cover with the cherries and roll up. Cut into slices about 3 cm thick and line the bottom of the slow cooker with them. Place the rest around the edge of the slow cooker.

Close the slow cooker with the lid and let it cook HIGH for an hour and then LOW for another hour.

Remove the cake from the slow cooker (the best way to do this is to simply turn it over) and let it cool.

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