Ingredients for approx. 8 pieces:
200 g flour
50 g sugar
1 pinch of salt
½ tsp cinnamon
20 g yeast
75 ml milk
30 g butter
1 egg
also:
400 g sour cream
3 eggs
1 sachet vanilla pudding powder
100 g sugar
1 untreated lemon
500 g blueberries
Decoration:
2 tablespoons powdered sugar
Preparation:
Put flour, sugar, salt and cinnamon in a mixing bowl and mix. Crumble yeast into the lukewarm milk and mix. Add the yeast milk, melted butter and egg to the flour mixture. Knead with the dough hook of the hand mixer for 2 minutes. Cover bowl and let rest in a warm place for 30 minutes. Meanwhile whisk together sour cream, eggs, vanilla pudding powder, sugar and grated lemon zest. Wash blueberries and drain. Knead yeast dough well again. Roll out dough on a floured work surface and fill into a greased and floured tart pan (24 cm), making sure to raise the edges. Pour the sour cream glaze over the yeast dough and sprinkle with blueberries. Let rise again for 10 minutes. Bake in a preheated oven at 190° for about 25-30 minutes. Sprinkle with powdered sugar. Serve still lukewarm with whipped vanilla cream. Serve.
Preparation time approx. 20 minutes
Nutritional values per piece approx.:
Calories: 448
Joule: 1876
Protein: 8,6 g
Fat: 22,5 g
Carbohydrates: 52 g
(FoodCentrale by ddp images)
