Juicy Streuseltaler
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g flour
- 1 pack dry yeast
- 1 pinch (s) salt
- 30 grams sugar
- 100 ml milk, lukewarm
- 1 egg (s)
- 25 g butter, room temperature
- Flour for the work surface
For covering:
- 0.5 ½ pack vanilla pudding powder
- 250 ml milk
- 20 g suar
- 40 g butter, room temperature
- 1 tablespoon milk
- 8 teaspoons cherry jam
For the sprinkles:
- 50 g butter, cold
- 100 g flour
- 50 grams sugar
Print Recipe
Pin Recipe Instructions
- For the yeast dough, mix the flour and dry yeast. Add salt and sugar and stir. Knead everything with the lukewarm milk, egg and 25 g butter to form a smooth yeast dough. It should still be slightly sticky. In a large bowl, let the dough rise in a warm place for an hour.
- In the meantime, cook the vanilla pudding with the milk and sugar according to the instructions on the packet.
- Knead the yeast dough well and divide into 8 portions. On a work surface dusted with flour, roll out the individual dough portions to a diameter of approx. 15 cm. Spread 40 g butter on the 8 rolled out flatbreads and spread them on. Leave an approx. 1 cm edge.
- Fold in the edges and press the ends together firmly so that the butter is well enclosed. Place the seams down on a parchment-lined baking sheet. Cover thalers and let rise for another 20 minutes in a warm place. Preheat the oven to 180 ° C top / bottom heat.
- Press a well in the middle of the yeast thalers and brush with milk. Pour in 1 tablespoon each of vanilla pudding and a teaspoon of jam.
- Knead the butter, flour and sugar into a crumble dough. Distribute the sprinkles evenly on the thalers, especially on the edge.
- Bake the thalers lightly for 15-20 minutes. Let cool on a wire rack.
- Variations: Depending on your preference, you can vary the types of pudding and jam or use fresh fruit, with or without pudding.
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