Sprinkles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 500g flour
- 125 g suar
- 20 g butter, melted
- 1 pinch (s) salt
- 1 packet dry yeast or 42 g fresh yeast
- 0.25 liter ¼ mineral water (no tap water!)
For the sprinkles:
- 200 g butter, soft
- 220 g suar
- 300 grams flour
- 3 packs vanilla sugar (approx. 25 g)
For the cast:
- 100 g powdered suar
- 3 tablespoon water (possibly less)
Print Recipe
Pin Recipe Instructions
- You should definitely use butter!
- For the yeast dough, sieve the flour into a large bowl, make a well in the middle and add the yeast. Spread the sugar, butter and salt around the edge and pour in the mineral water at room temperature. Knead everything into a smooth dough and let rise in a warm place until it has doubled in volume (approx. 1 hour).
- For the crumble dough, knead the butter, sugar, flour and vanilla sugar with your hands and work into coarse crumble.
- Divide the yeast dough into 15 pieces, roll out into flat cakes of the same size and top with the crumble. Bake in a preheated oven at 200 degrees for about 15 minutes.
- After cooling, mix the water with the powdered sugar (it must not be too runny) and brush onto the particles.
- Variation: You can also put chopped apples, apple puree or jam on the dough and then place the crumble on it and bake it. The crumble can be modified by adding cinnamon, nuts or poppy seeds.
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