Currant crumble cakes

Ingredients for 12 servings:

• 300 g flour
• 50 g sugar
• 125 ml milk
• 1 cube of yeast
• 40 g butter or margarine
• 1 egg(s)
• ½ lemon(s), zest
• 250 g flour
• 160 g butter
• 80 g powdered sugar
• 1 egg yolk
• 350 g flour
• 250 g sugar
• 1 butter-vanilla flavoring
• 250 g butter or margarine
• 200 g currants
• 250 g powdered sugar
• Water, hot

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 20 minutes

with a yeast shortcrust pastry (also called twin dough)

For the yeast dough, mix the flour and sugar. Stir the yeast into the slightly warmed milk and dissolve it. Mix together a pre-dough with about 4-5 tablespoons of the flour-sugar mixture. Let it rest, covered, for 15 minutes. Meanwhile, for the shortcrust pastry, knead together the flour, the butter in pieces, powdered sugar, and egg yolk. Let it rest in the refrigerator for at least 30 minutes. Add the prepared pre-dough, butter, egg, and lemon zest to the flour-sugar mixture. Knead for a few minutes in the food processor and then let it rise, covered, for about 45 minutes in a warm, draft-free room. When the yeast dough has doubled in size, knead the shortcrust pastry with the yeast dough. Cut into 12 pieces, shape them into rounds, flatten them with your hands, and if necessary, press them apart a little with your fingers. Place on baking sheets lined with baking paper. If possible, only use 4 pieces per baking sheet. Then cover the dough with the trimmed currants, not too densely. For the crumble, knead together the flour, sugar, vanilla extract, and butter. Avoid adding any additional flour, as the crumble should still be soft (I like to use room-temperature margarine, although it is a bit stickier when topping). Tear the crumble apart and generously arrange it on the yeast dough pieces. Gently press the crumble down around the edges so that it completely covers the yeast dough. Let it rise for at least another 30 minutes. Then bake at 170-175 degrees Celsius (350-350 degrees Fahrenheit) for about 25-30 minutes (depending on how browned you want it) and let it cool. For the glaze, mix the powdered sugar with 3-4 tablespoons of hot water (this works well with an immersion blender). Pour the glaze into a small bag, snip off a tiny corner, and draw stripes onto the crumble pieces.