Summary

Ingredients

• 250 g flour
• 50 grams sugar
• 0.5 ½ point yeast, fresh (approx. 21 g)
• 30 g butter
• liter ⅛ water, lukewarm
• 0.25 teaspoon ¼ salt

For the sprinkles:

• 125 g butter
• 125 g suar
• 0.5 ½ point vanilla sugar
• 0.5 ½ point baking powder
• 1 egg yolk
• 0.5 ½ lemon (s), add the juice
• 250 g flour

For the filling:

• 1 point pudding powder, vanilla, to stir cold
• 1 cup cream, whipped until stiff
• 1 glass cherry (s), (or e.g. raspberries, etc., to collect juice)
• 1 point cake topping, red
• powdered sugar

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Instructions

1. Put the flour in a bowl. Make a well in it, then add the yeast, sugar and a little lukewarm liquid and cover with flour. Let rise for about 15 minutes in a warm place.
2. Then knead and add the rest of the ingredients and knead vigorously and let rest for another 30 minutes.
3. In the meantime, knead the ingredients for the crumble together well, so that the crumbles are formed (best done with your hands)
4. Then divide the dough into 8-10 pieces. Shape them into balls and roll them out flat to a thickness of approx. 1 cm. Place this on a baking sheet lined with baking paper and top it with crumbles really thick.
5. The whole thing is then baked in an oven preheated to 200 ° C for about 15-20 minutes. But ATTENTION: Please pay attention to the degree of browning !! The crumble rolls should only be golden yellow to a maximum of light golden brown !!!!
6. Meanwhile, make the pudding according to the instructions on the package and then fold in the whipped cream.
7. Drain the cherries (please collect the juice!).
8. Now make the icing according to the instructions on the package with the collected cherry juice (please only use as much juice as indicated).
9. When the crumble rolls have cooled down, they are cut lengthways. The best way to put the pudding mixture in a piping bag and put a pudding ring on the lower part of the roll. Then put a few cherries and the cake topping in the middle. Then put the lid of the roll on top and finally sieve some powdered sugar on it.