Yeast pastries with blueberry filling and butter crumble

Ingredients for 1 servings:

• 500 g flour
• 1 bag(s) of dry yeast
• 75 g sugar
• 1 pinch of salt
• 1 tsp lemon zest, optional
• 250 ml milk
• 100 g butter
• 1 egg(s)
• 100 g flour
• 75 g sugar
• 1 pinch of salt
• 75 g butter
• 300 g blueberries
• 1 tbsp, heaped vanilla sugar
• 1 tbsp vanilla pudding powder
• n. B. Flour for dusting
• n. B. Milk for brushing

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 50 minutes

for approx. 12 – 15 particles

First, prepare the yeast dough. Heat the milk and butter together in the microwave or a saucepan until the milk is lukewarm. Stir until the butter has melted. If the mixture is too hot, let it cool until it is just lukewarm. Mix the dry ingredients well in a bowl. Make a well, add the lukewarm butter-milk mixture and the egg, and knead everything into a smooth dough. Dust the dough very lightly with flour and cover the bowl with a clean cloth. Let the dough rise in a warm place until it has roughly doubled in size. Meanwhile, line two baking sheets with parchment paper and prepare the crumble topping and the filling. For the crumble topping, mix the flour, sugar, and salt well and melt the butter until just melted. Add the butter to the flour mixture in a fine stream, stirring with a fork. Break up any overly large crumbles by hand. Store the crumble topping in a cool place. Mix the blueberries with the vanilla sugar and pudding mix. Knead the risen dough briefly again and divide into approximately 12-15 balls. Flatten each ball on the work surface, or better yet, in the palm of your hand, and form circles approximately 15 cm in diameter. Add 1 tablespoon of the blueberry mixture to each ball and fold the dough over the filling to prevent spillage. Slightly press the seams together and place the yeast pastries on the baking sheets, seam-down and with enough space between them. Brush the yeast pastries with milk, spread the crumb topping on top, and press them down lightly. Bake one after the other in a preheated oven at 180-200°C (top/bottom heat) for approximately 20-25 minutes. Every oven bakes differently, so the baking time may vary.