Summary

Ingredients

For the yeast dough:

• 255 g flour
• 1 pinch (s) salt
• 0.5 ½ cube fresh yeast
• 30 g butter
• 30 grams sugar
• 150 ml milk
• 1 egg (s)

For the pudding:

• 500 ml milk
• 40 g suar
• 1 packet vanilla pudding powder with bourbon vanilla

For the sprinkles:

• 1 packet vanilla pudding powder with bourbon vanilla
• 300 grams flour
• 150 grams sugar
• 175 g mararine

For the cast:

• 2 tablespoon lemon juice
• some powdered sugar

Print Recipe Pin Recipe

Instructions

1. For the yeast dough:
2. Mix the flour, a pinch of salt and yeast in the mixing bowl. Heat the butter, sugar and milk in the saucepan - not too hot - remove from the stove, stir in the egg and immediately let it flow into the running food processor with a dough hook. Knead the dough on level two for about 10 minutes. Dough shouldn`t be too firm or too runny. Cover and let the dough rise in a warm place.
3. For the pudding:
4. In time, make a pudding from milk, sugar and pudding powder.
5. For the sprinkles:
6. Mix the custard powder with flour in a bowl. Heat the sugar and margarine together in a saucepan and pour over the pudding-flour mixture. Process into streusel with the hand mixer.
7. After resting, divide the yeast dough into approx. 6 - 8 equal pieces and shape into balls. Cover the dough balls with a towel and let them rest for another 25-30 minutes.
8. In the meantime, turn on the oven to 150 ° C circulating air.
9. After resting, roll out the dough balls with a thin piece of wood. Place on a baking sheet, brush with water and spread the crumble on top. Put a good dollop of pudding in the middle. Or spread the pudding on the rolled out dough and cover with crumble or brush the dough with water and only cover with crumble.
10. Bake the particles for about 20-25 minutes.
11. If you like, you can decorate the pieces with icing after baking and cooling. Cut the pieces without pudding in the middle and fill with pudding.