Ingredients:
500 g + 100 g + some flour
80 g sugar
- 80 g sugar
2 packs of vanilla sugar
Salt
75 g soft butter - 75 g soft butter
1 egg (size M)
¼ l milk
1 cube (42 g) fresh yeast
500 g whipped cream
1 pack of vanilla sauce powder
Icing sugar for dusting
Preparation:
1 First mix 500 g flour, 80 g sugar, 1 vanilla sugar, 1 pinch of salt. Add 75 g butter in flakes and egg.
- Then heat the milk to lukewarm. Crumble in the yeast and dissolve it. Pour into the flour mixture and then knead everything with the hand mixer until smooth. Cover and leave to rise in a warm place for approx. 30 minutes.
- Now line 2 baking trays with baking paper. Mix 100 g flour, 80 g sugar, 1 vanilla sugar, 1 pinch of salt and 75 g butter in flakes, first with the dough hook of the hand mixer and then briefly with your hands to make crumbles.
3 Next, dust the yeast dough with a little flour, shape into a roll and divide into 15 pieces. With floured hands, shape into round coins (approx. 8 cm Ø) and place on the trays. Spread the crumbles on top. Cover and leave to rise in a warm place for approx. 15 minutes. - Bake in a preheated oven (electric oven: 175 degrees C/fan oven: 150 degrees C/gas: level 2) for approx. 25 minutes. Allow to cool.
- Finally, halve the crumble coins horizontally. Briefly mix the cream and sauce powder with a hand mixer on the lowest setting, then beat on the highest setting until stiff. Fill into a piping bag with a large star nozzle. Pipe the vanilla cream onto the bottom halves of the coins. Place the lids on top. Serve the streusel coins dusted with icing sugar!