Mix the dry yeast with warm milk and 1.5 teaspoons of the dough sugar. Let it sit for 10 minutes to activate.
In a large bowl, add the eggs, the remaining dough sugar, a pinch of salt, and the room temperature butter.
Gradually add the flour and knead for about 10 minutes until you get a soft, non-sticky dough.
Cover the dough and let it rise for about 1.5 hours, or until it doubles in size.
For the cream filling, mix the cream cheese, sour cream, 50g of sugar, 1 egg, 10g of flour, and vanilla extract in a bowl until smooth.
For the cherry confit, heat the frozen cherries in a pot with 2 tablespoons of sugar. Once boiling, add the cornstarch dissolved in water. Cook for about 2 minutes, stirring continuously, until thickened.
Divide the dough into 9 to 10 equal pieces, shape them into balls, and place them on a parchment-lined baking tray. Let them rest for 10 more minutes.
Use the bottom of a lightly oiled glass to press indentations into the center of each dough ball. Brush the edges with a beaten egg.
Fill each indentation with the cream cheese mixture and top with the cherry confit. Sprinkle sliced almonds on the edges.
Bake in a preheated oven at 180°C (350°F) for 20 to 25 minutes until golden brown.
Let the pastries cool slightly and dust with powdered sugar before serving.
Cook it hands-free.
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