John Myers
Ingredients for 1 servings:
- 450 g flour
- 50 g sugar
- 40 g yeast
- Salt
- 240 ml milk
- 2 eggs
- 60 g butter
- Flour for working
- Grease for the tray
- 175 g flour
- 100 g sugar
- 1 packet of vanilla sugar
- 125 g butter
- ¼ tsp cinnamon
- 2 packs of cream pudding powder
- 700 ml milk
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes
For the yeast dough, mix the flour with the sugar and a pinch of salt. Make a well in the flour. Mix the fresh yeast with lukewarm milk (25 seconds; microwave) and pour into the well. Dust with flour, cover, and let rise for about 15 minutes. Melt the butter (microwave) and let cool. Then mix with the egg and pour into the pre-dough. Knead everything well until the dough pulls away from the edges. Cover the dough ball with a tea towel and let rise for 30-45 minutes. This is best done at just under 50°C in a slightly open oven. The volume should then have doubled. Knead briefly again. Dust the dough with flour and shape it onto a lightly greased baking sheet. Let rise for another 15 minutes. While the dough is rising, prepare the crumble topping and the pudding and preheat the oven to 180-190°C (top/bottom heat). For the crumble, combine all ingredients except the flour, then add the flour and mix with a dough hook until the desired consistency is reached. Prepare the pudding according to the package instructions, but use 700 ml of milk instead of 1000 ml. Allow to cool slightly, stirring occasionally. Now quickly spread the pudding over the batter and sprinkle the crumble evenly over it. Bake on the middle rack for 30 to 40 minutes, until the crumble is nicely browned.
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