Summary

Ingredients

For the dough:

• 500g flour
• 1 cube yeast, fresh
• 80 g suar
• 200 ml milk
• 80 g butter, soft
• 1 egg (s)
• 1 pinch (s) salt

For covering:

• 500 ml milk
• 1 packet custard powder (vanilla)
• 2 tablespoon sugar
• 2 kg fruit your choice and season (alternatively also canned goods)

For the sprinkles:

• 150 grams flour
• 100 g butter
• 40 grams sugar
• 1 packet vanilla sugar
• Grease for the tin
• Flour for the baking sheet

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Instructions

1. If you are using canned fruit, let it drain off in a sieve first.
2. Then prepare the vanilla pudding with milk and sugar according to the instructions on the packet and let it cool down. While doing this, stir occasionally so that no lumps form.
3. For the dough, sieve 500 g flour into a bowl and make a larger hollow in the middle. Warm the milk slightly (lukewarm), crumble the yeast into it and dissolve it. Pour the yeast milk into the flour trough. Spread 1 tablespoon of sugar on the flour. Now mix the yeast milk with a little flour to form a pre-dough until it has a tough consistency. Cover and let rise in a warm place for approx. 15 minutes.
4. In the meantime, the fresh fruit can be washed and cut into small pieces if necessary.
5. Then mix the remaining sugar, butter, egg and salt with the pre-dough until the dough is homogeneous and not sticky. I do this in well-tried manual work. If the dough is still too sticky, add a little flour if you feel like it. Cover the finished dough again and let rise for approx. 30 minutes.
6. In the meantime, knead the flour, butter, sugar and vanilla sugar into a crumble dough and put in a cool place. Preheat the oven to 200 ° C top / bottom heat. Grease a baking sheet and dust with flour.
7. Roll out the yeast dough and prick several times with a fork. Spread about two thirds of the pudding (the rest is left for the children to snack on) on the dough and pour the fruit evenly over it. Finally, crumble the crumble on top.
8. Bake in the middle of the oven for approx. 40 minutes.