Cherry crumble thaler (yeast dough)

Name: Cherry crumble thaler (yeast dough)
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 10
Ingredients: 1 cube (42 g) fresh yeast; 2 TABLESPOONS + 50 g sugar; 125 ml tepid milk; 425 g Flour; 1 pinch Salt; 1 egg (size M); 150 g Butter or margarine; 200 g Coconut flake; 1 package Vanillin sugar; 1 coated Tsp Baking Powder; 1 glass (340 g ) Cherry Jam; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 10

1 cube (42 g) fresh yeast
2 TABLESPOONS + 50 g sugar
125 ml tepid milk
425 g Flour
1 pinch Salt
1 egg (size M)
150 g Butter or margarine
200 g Coconut flake
1 package Vanillin sugar
1 coated Tsp Baking Powder
1 glass (340 g ) Cherry Jam
baking paper

Directions

1
Mix yeast, 2 tablespoons of sugar and 50 ml milk until smooth. Leave in a warm place for about 10 minutes. Mix 375 g flour, salt and 50 g sugar in a bowl. Add yeast dough, remaining milk, egg and 50 g softened butter.
2
Knead everything with the dough hooks of the hand mixer for about 4 minutes to a smooth dough. Leave to rise in a warm place for approx. 30 minutes. Mix 50 g flour, grated coconut, vanillin sugar and baking powder.
3
Add 100 g butter in flakes and briefly work everything into crumbles with the dough hooks. Keep cold. Knead the yeast dough again. Form dough into a roll and divide into 8-10 equal pieces.
4
Shape dough portions into oval talers (approx. 8 cm Ø) with lightly floured hands. Spread on two baking trays lined with baking paper. Spread jam on top. Sprinkle the coconut crumbles over it.
5
Let it go again for about 5 minutes. Bake in the preheated oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for approx. 20 minutes until golden brown. Remove and let cool on a cake rack.
6
Semi-stiff whipped cream tastes good with it.