Cherry Kuchen

Dough: Dissolve yeast in the warm water. In a medium bowl, combine the sugar and salt with warm milk; add yeast mixture. Stir well; add beaten eggs and orange peel. Add enough flour to make a soft dough, stiff enough to knead. Work in butter, a little at a time, with fingers. Transfer dough to a lightly floured surface and knead for 8 to 10 minutes. Add more flour as needed. Place dough in a buttered bowl; turn so buttered side is up. Cover bowl with a towel and let rise in a warm place. Let rise until double in bulk. Punch dough down; turn it out and knead for 1 or 2 minutes. Pat dough into a 10x15x1-inch jelly roll pan. Set aside and let rise for 5 minutes.

Filling: Mix sugar and cornstarch; stir in cherries. Pour cherry mixture evenly over the dough. Dot with butter and sprinkle lightly with cinnamon. Bake at 350° for 40 to 50 minutes.

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