Summary

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

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Instructions

1. 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.
2. In the meantime, cook the vanilla pudding with the milk and sugar according to the instructions on the packet.
3. 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.
4. 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.
5. 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.
6. Knead the butter, flour and sugar into a crumble dough. Distribute the sprinkles evenly on the thalers, especially on the edge.
7. Bake the thalers lightly for 15-20 minutes. Let cool on a wire rack.
8. Variations: Depending on your preference, you can vary the types of pudding and jam or use fresh fruit, with or without pudding.