Crumble flower with rosehip jam

Name: Crumble flower with rosehip jam
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 1 package Pudding powder "Vanilla flavour" (for cooking); 2 TABLESPOONS + 50 g sugar; 650 ml + 2 tablespoons of milk; 625 g Flour; 1 pinch Salt; 1 package Vanillin sugar; 1 egg (size M); 200 g soft butter; 1 cube (42 g) Yeast; 100 g demerara sugar; 75 g tender oats; 1/2 TEASPOON ground cinnamon; 1 Egg yolk (size M); 250 g Rose hip jam; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

1 package Pudding powder "Vanilla flavour" (for cooking)
2 TABLESPOONS + 50 g sugar
650 ml + 2 tablespoons of milk
625 g Flour
1 pinch Salt
1 package Vanillin sugar
1 egg (size M)
200 g soft butter
1 cube (42 g) Yeast
100 g demerara sugar
75 g tender oats
1/2 TEASPOON ground cinnamon
1 Egg yolk (size M)
250 g Rose hip jam
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Stir pudding powder, 2 tablespoons of sugar and 50 ml milk until smooth. Bring 350 ml milk to the boil, remove from the heat. Stir in the pudding powder, bring to the boil while stirring and simmer for about 1 minute. Put the pudding in a bowl, cover directly on the surface with foil and let it cool down at room temperature.
2
Mix 500 flour, salt, vanillin sugar and 50 g sugar in a large bowl. Add the egg and 75 g butter in flakes. Warm 250 ml milk lukewarm, crumble yeast into it and dissolve it while stirring.
3
Pour onto the flour mixture and knead with the dough hooks of the hand mixer for 4-5 minutes to a smooth dough. Cover and leave to rise in a warm place for about 45 minutes.
4
Mix 125 g butter, brown sugar, 125 g flour, oat flakes and cinnamon first with the dough hooks of the hand mixer, then with your hands to form crumbles.
5
Briefly knead the yeast dough again and divide it into 16 equally sized pieces. Form 12 pieces into balls with your hands. Knead 4 pieces, form into a large ball and place in the middle of a baking tray lined with baking paper.
6
Put the small balls around the big one. Cover and leave to rise in a warm place for 20-30 minutes.
7
Pour the pudding into a piping bag with a medium perforated spout. Press depressions into the small balls with one finger. Pour the pudding into the depressions. Whisk egg yolk and 2 tbsp. milk. Spread the yeast dough, spread crumbles on top and bake in a preheated oven, 2nd flush.
8
Bake from below (electric oven: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 30 minutes. After approx. 15 minutes, switch the temperature down (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) and bake until ready.
9
If necessary, cover with aluminium foil at the end of the baking time.
10
Warm the jam. Remove the finished yeast flower from the oven, place it on a cake rack with the baking tray and pour the jam on top of the pudding. Leave to cool for 2-3 hours.