Summary

Ingredients

• 350 g flour
• 150 ml milk
• 0.5 ½ cube yeast
• 50 g butter, soft
• 1 egg (s)
• 50 grams sugar
• 1 tablespoon vanilla sugar
• 1 pinch (s) salt
• 1 packet vanilla pudding powder
• 450 ml milk
• 50 grams sugar

For the sprinkles:

• 125 g flour
• 75 g butter
• 70 grams sugar

Print Recipe Pin Recipe

Instructions

1. For the yeast dough, sift the flour into a bowl, make a well in the middle and add the yeast in pieces. Spread the sugar, vanilla sugar, salt and softened butter in pieces around the edge. Pour the lukewarm milk over it, add the egg and knead into a smooth dough. Let the dough rise for 45-60 minutes until it doubles in volume.
2. During this time, cook the pudding according to the package instructions, but only with 450 ml milk. Then immediately cover with cling film to avoid skin formation and allow to cool.
3. Make a crumbly dough for the crumble from flour, colder butter and sugar.
4. Shape the risen yeast dough into a roll and divide it into 10 - 12 equal-sized pieces. First shape each piece of dough into a ball, then press it flat and shape it into a flat cake. Place the flatbreads on a baking sheet lined with baking paper, put about 2 tablespoons of pudding on each taler, depending on size, and distribute it. Leave a small margin free. Finally, distribute the crumble on top and press on. Bake at 180 degrees for 20-25 minutes, depending on the oven. Do not bake the thalers too dark, otherwise they will get dry. Let cool on a wire rack and sprinkle with powdered sugar or, if you like, sprinkle with powdered sugar icing on top.