Juicy crumble cakes

Ingredients for 1 servings:

• 250 g flour
• 1 packet of dry yeast
• 1 pinch of salt
• 30 g sugar
• 100 ml milk, lukewarm
• 1 egg(s)
• 25 g butter, room temperature
• Flour for the work surface
• ½ pack of vanilla pudding powder
• 250 ml milk
• 20 g sugar
• 40 g butter, room temperature
• 1 tbsp milk
• 8 tsp cherry jam
• 50 g butter, cold
• 100 g flour
• 50 g sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 10 minutes

For the yeast dough, mix the flour and dry yeast. Add the salt and sugar and mix. Knead everything with the lukewarm milk, egg, and 25g butter until you have a smooth yeast dough. It should still be slightly sticky. Let the dough rise in a large bowl for one hour in a warm place. In the meantime, cook the vanilla pudding with the milk and sugar according to the package instructions. Knead the yeast dough well and divide it into 8 portions. On a floured work surface, roll out each portion of dough into a circle about 15cm in diameter. Spread 40g of butter onto the 8 rolled out dough pieces and spread it evenly, leaving a 1cm border. Fold in the edges and press the ends together firmly to enclose the butter. Place seam-down on a baking sheet lined with baking paper. Cover and let the coins rise for another 20 minutes in a warm place. Preheat oven to 180°C (top/bottom heat). Make a well in the center of the yeast dough and brush with milk. Fill each dough with 1 tablespoon of vanilla pudding and 1 teaspoon of jam. Knead the butter, flour, and sugar into a crumbly dough. Spread the crumbs evenly over the dough, paying particular attention to the edges. Bake for 15-20 minutes until light golden brown. Let cool completely on a wire rack. Variations: You can vary the pudding and jam flavors as desired, or use fresh fruit, with or without pudding.