Gold – Thalers
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
For the dough:
- 375 grams flour
- 1 packet yeast (dry yeast)
- 50 g cane suar
- 1 teaspoon salt
- 50 g butter
- 200 ml milk
For covering:
- 1 glass apple compote with pieces (370 g)
For the sprinkles:
- 200 g flour
- 100 g almond (s), round
- 150 g cane suar
- 150 g butter, soft
Print Recipe
Pin Recipe Instructions
- Sift the flour into a bowl and mix with the yeast, sugar and salt.
- Add milk and butter and knead everything with the dough hook until the dough no longer sticks to the edge of the bowl. Then cover and let rise in a warm water bath for about 1 hour.
- Then form 10-12 balls of the same size, place them on a work surface dusted with flour with sufficient space and leave to rise for another 20-30 minutes.
- In the meantime, use the hand mixer to process the flour with the other ingredients into sprinkles of any size for the streusel. Simply mix all the ingredients briefly and use the hand mixer to crumble them finely on the highest level, then continue to stir on the lowest level until the crumble is the desired size. Refrigerate.
- Grease a tray or cover with baking paper. Heat the oven to 200 ° C top / bottom heat.
- Now squeeze out the risen yeast dough balls into small flatbreads (approx. 1 cm thick), place them on the tray with a little space between them and place 1-2 tablespoons of apple compote on the center of the dough.
- Sprinkle the sprinkles lavishly around and over them, possibly pressing lightly.
- Bake in the preheated oven for about 15-20 minutes until golden.
- They taste great even when warm!
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