Streuseltaler with pudding filling

Ingredients for 1 servings:

• 350 g flour
• 150 ml milk
• ½ cube of yeast
• 50 g butter, soft
• 1 egg(s)
• 50 g sugar
• 1 tbsp vanilla sugar
• 1 pinch of salt
• 1 packet of vanilla pudding powder
• 450 ml milk
• 50 g sugar
• 125 g flour
• 75 g butter
• 70 g sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with yeast dough and crispy crumbles

For the yeast dough circles, sift the flour into a bowl, make a well in the center, and add the yeast pieces. Arrange the sugar, vanilla sugar, salt, and softened butter in pieces around the edge. Pour the lukewarm milk over the circles, add the egg, and knead into a smooth dough. Let the dough rise for 45–60 minutes, until it has doubled in volume. During this time, cook the pudding according to the package instructions, using only 450 ml of milk. Immediately cover with cling film to prevent a skin from forming and let cool. For the crumble, make a crumbly dough from the flour, colder butter, and sugar. Shape the risen yeast dough into a log and divide it into 10–12 equal pieces. First, shape each piece of dough into a ball, then flatten it and shape it into a flat cake. Place the cakes on a baking sheet lined with baking paper, add about 2 tablespoons of pudding, depending on the size, and spread it out. Leave a small edge free. Finally, spread the crumb topping on top and press it down. Bake at 180 degrees Celsius for 20-25 minutes, depending on your oven. Don’t overcook the cookies, or they’ll become dry. Cool on a wire rack and sprinkle with powdered sugar or, if desired, drizzle with powdered sugar glaze.