John Myers
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Sprinkles with Custard
The perfect sprinkles with custard recipe with a picture and simple step-by-step instructions.
For the dough
- 0,5 dice Fresh yeast
- 1 tbsp Sugar
- 100 ml Milk lukewarm
- 200 g Flour
- 0,5 tsp Salt
- 30 g Margarine
For the sprinkles
- 50 g Flour
- 35 g Sugar
- 30 g Margarine
For the vanilla cream filling
- 250 ml Milk
- 0,5 packet Custard powder
- 1 tsp Sugar
- 75 g Cremefine to beat
- Dissolve yeast and sugar in milk. Mix flour with salt and knead with yeast water and margarine to form a smooth dough. Covered in a warm place for about 30 minutes. let go.
- Streusel: Knead the flour, sugar and margarine until crumbly. Knead the yeast dough until smooth and shape into 10 small flat cakes, place on a baking sheet lined with baking paper and top with the crumble, bake in the preheated oven at 180 degrees on the middle rack for about 15 minutes.
- Prepare the filling from milk and pudding powder according to the instructions on the packet and add sugar to taste. Beat the Cremefine until stiff and fold in. Let the particles cool down, cut in half and fill with the cream! You can add fruit to the cream!
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