Yeast Crumble with Pudding and Cream

Summary

Ingredients

For the yeast dough:

• 500 g flour, or spelled flour
• 100 g butter, soft
• 75 grams sugar
• 250 g milk
• 3 egg yolks
• 42 g yeast
• 0.25 teaspoon ¼ salt
• some lemon peel, grated

For the sprinkles:

• 150 g butter
• 125 g suar
• 250 g flour, or spelled flour

For the filling:

• 750 ml milk
• 3 packs pudding powder, vanilla
• 125 g suar
• 6 sheets gelatine, or 1 pt.
• 400 g whipped cream
• 1 packet vanilla sugar

Also:

• 30 ml milk
• 1 teaspoon sugar
• some powdered sugar

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Instructions

1. Sift the flour into a large bowl. Make a well in the middle and mix the yeast with a little sugar and a little lukewarm milk to make a small pre-dough. Dust with a pinch of flour and cover and leave in a warm place for about 20 minutes.
2. Then add the rest of the lukewarm milk, salt, sugar, softened butter, egg yolk and lemon zest.
3. Knead the dough until the dough is elastic and smooth. About 10 minutes by hand, correspondingly less with the food processor.
4. Cover again and let rise in a warm place until the dough has doubled in volume.
5. For the crumble, melt the fat and knead with the flour and sugar to form crumbs.
6. Now knead the yeast dough vigorously again on a floured work surface.
7. Then divide the yeast dough into 15-18 pieces. Shape them into balls and roll them out flat to a thickness of approx. 1 cm.
8. Mix 30 ml milk with 1 teaspoon sugar and brush the yeast particles with it, place them on a baking sheet lined with baking paper and top with sprinkles.
9. Bake the yeast particles in an oven preheated to 200 ° C for approx. 15-17 min. Golden yellow to slightly golden brown, allow to cool.
10. Cook a pudding from milk, pudding powder, sugar. Stir the softened gelatine into the still hot pudding and chill, but do not let it set.
11. (The gelatine can also be left out on cold days, but then use the cream stabilizer.)
12. When the pudding is cold, carefully add the whipped cream with vanilla sugar.
13. When the yeast particles have cooled down, cut once lengthways, cover with pudding cream and cover with the lid with crumble. Dust with a little icing sugar.
14. The particles can be made with different fillings.
15. I have also made the pastries with cappuccino cream and caramel pudding cream.
16. Or as a cake: yeast dough with crumble and pudding with cream with the same ingredients.

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