Cream flatbread

Ingredients for 4 servings:

• 250 g flour
• ¼ tsp salt
• 10 g yeast, crumbled
• 1 ½ dl milk, lukewarm
• 50 g butter, soft, in pieces
• Flour , for the work surface
• Butter, for the mold
• 3 dl full-fat cream
• 1 egg(s)
• 2 tbsp cornstarch
• 3 tbsp sugar
• 1 packet of vanilla sugar
• 2 tbsp sugar (cinnamon sugar)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Nidlewaiije

For the dough, mix flour and salt and form a well. Dissolve yeast in a little lukewarm milk, then add it along with the remaining milk and butter. Knead into a smooth dough. Cover and let rise at room temperature until doubled in size. Roll out the dough on a lightly floured surface into a round shape, 6-8 cm larger in diameter than the baking sheet. Place the dough in the buttered baking sheet. For the topping, mix all ingredients except the cinnamon sugar thoroughly and pour onto the dough base. Fold in the edges of the dough slightly. Sprinkle the dough and topping with cinnamon sugar. Bake in the lower part of an oven preheated to 220°C for 25-30 minutes. Tip: Instead of yeast dough, you can also use shortcrust pastry or ready-made cake batter.