Ingredients for approx. 15 pieces:
For the yeast dough:
125 ml milk
350 g flour
30 g fresh yeast
50 g sugar
100 g soft butter
1 egg (M)
For the pudding:
1 sachet vanilla pudding powder
350 ml milk
40 g sugar
40 g butter
For the crumble:
50 g butter
90 g flour
30 g sugar
Also:
125 g wild cranberries
Preparation:
1. Heat the milk to lukewarm. Place the flour in a bowl and make a well. Crumble the yeast into the well. Add 1 tsp sugar. Pour in the milk and mix everything with a little flour. Cover and leave in a warm place for about 15 minutes.
2. For the pudding, mix the pudding powder with a little milk until smooth. Bring the remaining milk to the boil with the sugar. Stir in the pudding powder. Bring to the boil once while stirring. Stir in the butter in small pieces. Allow the pudding to cool, stirring occasionally.
3. For the crumble, melt the butter. Mix flour with sugar. Add the butter and mix with a fork to make crumbles.
4. For the dough, add the remaining sugar, butter and egg to the pre-dough in the bowl and knead with the dough hook of the hand mixer until smooth. Cover and leave to rise for approx. 30-40 minutes.
5. Knead the dough briefly. Divide into approx. 15 portions. Shape each piece of dough into a into a ball with your hands and then flatten to form a small rim. Place on baking trays lined with baking paper. Pour the custard in the centre of the dough circles. Spoon 1 teaspoon of cranberries on top of each and sprinkle with crumble. Bake in a preheated oven at 180 degrees (gas: level 2-3, fan oven: 160 degrees) for approx. 18-20 minutes.
Preparation time approx. 70 minutes + baking time
Nutritional values per piece approx.:
Calories: 276
joules: 1156
Protein: 4,7 g
Fat: 12,4 g
Carbohydrates: 36 g
(FoodCentrale by ddp images)
