Summary

Ingredients

• 450 g flour
• 50 grams sugar
• 40 g yeast
• salt
• 240 ml milk
• 2 egg (s)
• 60 g butter
• Flour to work with
• Grease for the tin

For the sprinkles:

• 175 g flour
• 100 g suar
• 1 packet vanilla sugar
• 125 g butter
• 0.25 teaspoon ¼ cinnamon

For the pudding:

• 2 packs custard powder
• 700 ml milk

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Instructions

1. For the yeast dough, mix the flour with the sugar and a pinch of salt. Make a well in the flour. Mix the fresh yeast with lukewarm milk (25 seconds; microwave) and pour into the well. Dust with flour and cover and let rise for approx. 15 minutes.
2. Melt the butter (microwave) and let it cool. Then stir with the egg and pour into the pre-dough. Knead everything well until the dough comes off the edge.
3. Cover the ball of dough with a tea towel and let it rise for 30 - 45 minutes. Preferably at just under 50 ° C in a slightly open oven. The volume should then have doubled. Knead again briefly.
4. Dust the dough with flour and shape it on the lightly greased baking sheet. Let rise again for 15 minutes. During the walking times, prepare the crumble and pudding and preheat the oven to 180 - 190 ° C (top / bottom heat).
5. All the ingredients for the crumble; except for the flour; stir then add the flour and stir with the dough hook until the desired consistency is reached.
6. Prepare the pudding according to the package instructions, but with 700 ml instead of 1000 ml milk. Let cool slightly, stirring occasionally.
7. Now quickly brush the dough with the pudding and sprinkle the crumble evenly over it. Bake on the middle rack for 30 to 40 minutes until the crumble is nice and brown.