Summary

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

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Instructions

1. 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.
2. Cover and let rise in a warm place for about 1 hour.
3. In the meantime, mix the flour, chopped walnuts and sugar for the crumble.
4. 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.
5. Refrigerate.
6. Now put the proofed dough in a greased springform pan and spread evenly in it. Let rise for another 15 minutes.
7. In the meantime, preheat the oven to 180 ° C top / bottom heat.
8. 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.