Cherry Crumble Thalers

1. Mix the sifted flour with the dry yeast in a large bowl. Add sugar, salt, butter, egg and milk and work quickly with the dough hook to a smooth dough. Cover the bowl and let rise in a warm place for at least 30 minutes.

Streusel:

1. In the meantime, sift the flour into a bowl. Add the sugar, vanilla sugar and the butter cut into flakes and knead with your hands until everything has joined together and a large lump of dough has formed. Then use the paddle of the hand mixer to loosen the dough into sprinkles. Keep ready.
2. Pour the cherries through a sieve, drain well. Use juice for pudding or similar. Preheat the oven to 180 ° (convection 150 °). Line 2 – 3 trays with baking paper.

Completion:

1. Now knead the dough well again on a lightly floured surface and “beat” (degassing). Then shape them into 12 balls of the same size and roll them out approx. 10 – 12 cm in a round shape. Place 5 – 6 of these thin cakes with a gap on a baking tray. Spread the cherries evenly in the middle and pour the sprinkles over them. Use a spoon to push the streusel next to it onto the edge of the taler and press lightly.
2. Place the tray on the middle rail in the oven. Baking time approx. 20 minutes. The edge of the thalers should be light golden brown, the crumble however as light as possible, but still crispy.
3. Let the thalers cool with the baking paper on a rack. Then mix the icing sugar with a little water to form a thick glaze and brush the thalers generously with it.