Summary

Ingredients

• 300 grams flour
• 60 g suar
• 1 pack dry yeast
• 1 pinch (s) salt
• 50 g butter, soft
• 1 egg (s)
• 140 ml milk, warm

For the sprinkles:

• 300 grams flour
• 250 g butter, cold
• 250 grams sugar
• 1 teaspoon vanilla sugar

For the glaze:

• 250 g powdered suar, sifted
• water

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Instructions

1. Mix the flour with the dry yeast. Add salt, butter, sugar, egg and milk and work with a dough hook into a smooth dough. Cover and let rise in a warm place for 20 minutes.
2. In the meantime, prepare the streusel. To do this, cut the cold butter into pieces and knead with the other ingredients to form a ball. Quickly so that the dough doesn`t start to stick.
3. Knead the risen yeast dough again with a little flour and beat.
4. Form a roll and form 12 equal balls. Roll out each ball into a round of approx. 12 cm.
5. Place 6 of these circles on a baking sheet. Divide the streusel ball into 12 equal parts. Now tear up the crumble and spread it on the yeast dough.
6. Preheat oven.
7. Bake for 15 - 18 minutes at 180 ° C top / bottom heat or 150 ° C fan oven. The sprinkles shouldn`t turn brown.
8. After the baking time, take out the streuseltaler and let cool on a wire rack.
9. Then stir the sifted powdered sugar with a little warm water until smooth, spread it on the thalers with a brush and let it harden.
10. They taste best fresh.