Summary

Ingredients

For the shortcrust pastry:

• 80 g powdered suar, sifted
• 1 egg yolk
• 160 g butter, cold
• 250 g flour

For the yeast dough:

• 300 grams flour
• 40 g suar
• 125 ml milk
• 30 g yeast
• 1 egg (s)
• 40 g butter
• 0.5 ½ lemon (s), the grated zest

For the cream:

• 500 ml milk
• 50 grams sugar
• 1 packet custard powder, vanilla flavor

For the sprinkles:

• 125 g butter, room temperature
• 125 g suar
• 1 packet vanilla sugar
• 1 pinch cinnamon
• 200 g flour
• 1 pinch (s) salt

For covering:

• 800 g currants, also frozen

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Instructions

1. Preparation of the shortcrust pastry: Put all the ingredients in a bowl, preferably cut the butter into small pieces. Knead everything quickly into a dough, possibly with cold hands. Let rest in the refrigerator for 30 minutes.
2. Preparation of the yeast dough: mix the flour and sugar. Warm the milk slightly, dissolve the yeast in it and stir a pre-dough with 4-5 tablespoons of the flour mixture and cover it for 15 minutes. Add the remaining ingredients to the flour-sugar mixture and add the pre-dough. Knead into a nice yeast dough and cover for 30 minutes.
3. In the meantime, prepare the pudding according to the instructions on the packet and let it cool down.
4. The crumble can also be prepared: Put all the ingredients in a bowl and mix with the hand mixer on a fast setting to make crumble.
5. Now mix the yeast dough with the shortcrust pastry, place on a greased tray and roll out over the full surface. Brush with the pudding, place the berries on top and sprinkle with the crumble.
6. Then bake at 175 ° C hot air for about 30 minutes.