Summary

Ingredients

For the yeast dough:

• 500 g wheat flour type 550
• 80 g butter, soft
• 80 g suar
• 30 g fresh yeast
• 250 ml milk, also long-life milk, low-fat possible
• 1 egg (s)
• 0.5 teaspoon ½ salt
• 1 packet vanilla sugar

For the sprinkles:

• 300 g wheat flour type 550
• 200 g suar
• 200 g butter
• 2 packs vanilla sugar

For the filling:

• 3 packs custard powder
• 1 ½ liters milk, also long-life milk, low-fat possible
• 120 g suar
• 30 g butter

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Instructions

1. For the yeast dough, briefly heat the milk in the microwave and dissolve the yeast in it. Add to the mixing bowl with the rest of the ingredients and knead well. For me, the food processor does this for about 5 minutes on the 1st level.
2. Cover the dough, set aside and let rest for about 30 minutes.
3. Meanwhile, knead crumble from flour, butter, sugar and vanilla sugar.
4. Halve the yeast dough after the cooking time and roll out each to the size of a baking sheet. Let rise again for about 30 minutes.
5. Put the first layer of yeast dough directly on the baking sheet.
6. Bring the pudding powder to the boil with the milk and sugar according to the instructions on the packet. As soon as the pudding is ready, stir in the butter. Let cool down briefly.
7. Pour the pudding mixture onto the yeast dough in the tray and distribute it. Place the second layer of yeast dough on top. This is easier to do if you halve the top layer again. Then distribute the crumble evenly on top.
8. Bake in the preheated oven at approx. 200 ° C top / bottom heat for 30 to 40 minutes. As soon as the crumble browns the cake is ready.
9. Let cool down and enjoy.