John Myers
Ingredients for 8 servings:
- 250 g flour
- 50 g sugar
- ½ pkt. yeast, fresh (approx. 21 g)
- 30 g butter
- ⅛ liter of water, lukewarm
- ¼ tsp salt
- 125 g butter
- 125 g sugar
- ½ pkt. vanilla sugar
- ½ tsp baking powder
- 1 egg yolk
- ½ lemon(s), the juice
- 250 g flour
- 1 pkt. pudding powder, vanilla, for cold mixing
- 1 cup cream, whipped stiffly
- 1 jar cherry(s) (or raspberries, etc., collect the juice)
- 1 pkt. Cake glaze, red
- powdered sugar
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Fruits are variable
Put the flour in a bowl. Make a well in it, then add the yeast, sugar and a little lukewarm liquid and cover with flour. Leave the whole thing to rise in a warm place for about 15 minutes, covered. Then knead it well and add the rest of the ingredients, kneading vigorously and let it rest for another 30 minutes. In the meantime, knead the ingredients for the crumble together well to form crumbles (this is best done with your hands). Then divide the dough into 8-10 pieces. Shape them into balls and roll them out flat to a thickness of about 1 cm. Place these on a baking tray lined with baking paper and cover them thickly with crumbles. The whole thing is then baked in an oven preheated to 200°C for about 15-20 minutes. But CAUTION: Please pay attention to the degree of browning!! The crumble rolls should only be golden yellow to max. light golden brown!!!! Meanwhile, make the pudding according to the package instructions and then fold in the already whipped cream. Drain the cherries (please collect the juice!). Now make the glaze according to the package instructions using the collected cherry juice (please only use as much juice as directed). Once the crumble rolls have cooled, cut them in half lengthwise. The glaze is best filled into a piping bag and placed a pudding ring on the bottom of the roll. Then place a few cherries and the glaze in the center. Place the top of the roll on top and finally sift a little powdered sugar on top.
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