Eichkatzerl`s Sprinkles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g flour
- 1 pack dry yeast
- 50 grams sugar
- 2 teaspoons vanilla sugar
- 1 egg (s)
- 50 g butter, soft
- 200 ml milk, lukewarm
- some milk, for brushing
- 200 g plum jam, sour cherry jam or poppy seed bakery,
For the sprinkles:
- 200 g flour
- 100 g suar
- 120 g butter, soft
- cinnamon
Print Recipe
Pin Recipe Instructions
- Prepare a soft yeast dough from the 400g flour, dry yeast, sugar, vanilla sugar, egg, butter and milk (knead well until the dough is nice and elastic). Let rise in a warm place until it has enlarged significantly (takes about 30 minutes). Use your hands or the dough hook of the mixer to make crumble from the 200g flour, sugar, butter and possibly cinnamon. Keep cool but not too cold until further processing. Flour the yeast dough lightly and roll it out thinly. Cut out circles (diameter approx. 10 - 15 cm) and place on 2 baking sheets (lined with baking paper). Spread a thin layer of milk on the dough pieces. Place approx. 1 teaspoon (or a little more) of plum jam or another jam or poppy seed baking (there are no limits to your imagination) in the middle of each dough piece. Now sprinkle the crumble generously over the dough pieces. Let everything rise again until the dough pieces have visibly enlarged. Then bake. Baking time: 15 minutes Top / bottom heat preheated to 200 ° C Hot air preheated to 180 ° C Gas level 3-4 preheated Let cool down on wire racks. The specified amount is sufficient for approx. 12 crumbles!
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