John Myers
Yeast Streuseltaler with Paradise Cream
The perfect mazu12 yeast streuseltaler with paradise cream recipe with a picture and simple step-by-step instructions.
- Yeast dough
- 250 g Flour
- 80 g Sugar
- 1 packet Custard powder
- 125 ml Lukewarm milk
- 2 tbsp Margarine
- 1 Egg
- 1 packet Vanilla sugar
- 21 g From the cube of yeast
- Salt
- Sprinkles
- 140 g Flour
- 80 g Butter
- 80 g Sugar
- 1 packet Vanilla sugar
- 2 tbsp Custard powder
- Cream
- 1 packet Paradise cream vanilla
- 100 ml Milk
- 300 ml Cream
- 1 tbsp Sugar
- For the yeast dough: The yeast is dissolved in the lukewarm milk with 30 grams of sugar and covered for 5 minutes. Mix the flour, vanilla pudding powder, 50 g sugar, vanilla sugar and salt together and form a well. After 5 minutes fill the yeast in the well and cover with flour. When the flour has been used up (about 10 minutes), knead again with the egg and butter to form a soft dough. Cover and let rise in a warm place for about 30 minutes. When the yeast dough has risen well, form 8-9 balls of the same size. Place on one or two baking sheets with baking paper and cover with a tea towel and let rise for about 25 minutes. Preheat the oven to 180 ° C O / U.
- For the crumble: Knead the vanilla pudding powder, flour, butter, sugar and vanilla sugar together to make crumble.
- Brush the blanks with milk on the risen yeast and pour the crumble over them. Bake for about 15-20 minutes at 180 ° C. Let cool and cut in half.
- For the cream: whip the cream. Creamy paradise cream with 100 ml milk and 1 tablespoon sugar for about 1 min. Pour the cream into the whipped cream and mix briefly with the mixer. Now fill the yeast Streuseltaler and chill for about 2 hours.
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