Walnut – Yeast Sprinkles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 300 grams flour
- 1 pack dry yeast
- 50 grams sugar
- 1 packet vanilla sugar
- 50 g butter, soft
- 1 pinch (s) salt
- 100 ml milk, lukewarm
- 50 ml water, lukewarm
For covering:
- 2 tablespoon sour cream
- 150 grams flour
- 100 g walnuts, chopped
- 100 g suar, white or brown
- 125 g butter
Print Recipe
Pin Recipe Instructions
- For the dough, sieve the flour into a bowl and mix with the dry yeast, sugar and vanilla sugar. Add the remaining ingredients and use the dough hook to knead everything into a smooth dough that should no longer stick to the bowl.
- Cover and let rise in a warm place for about 1 hour.
- In the meantime, mix the flour, chopped walnuts and sugar for the crumble.
- Add the butter in flakes and use the hand mixer or, alternatively, simply use your hands to process everything into even sprinkles of the desired size.
- Refrigerate.
- Now put the proofed dough in a greased springform pan and spread evenly in it. Let rise for another 15 minutes.
- In the meantime, preheat the oven to 180 ° C top / bottom heat.
- Now spread the sour cream on the yeast dough and distribute the crumble as evenly as possible. Bake in the preheated oven for about 25 minutes.
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