Crunchy crumble thaler

Ingredients

Directions

1. 1

   Melt 50 g butter in a saucepan, remove from heat and add the cold milk. Sift 450 g flour into a bowl and mix with the yeast. Add the egg, 50 g sugar and 1 packet of vanilla sugar. Finally add lukewarm butter-milk mixture and knead everything into a smooth yeast dough. Cover and leave to rise in a warm place for about 45 minutes. In the meantime, melt 250 g butter in a pot for the crumbles. Mix 350 g flour, 175 g sugar and 1 packet of vanilla sugar in a bowl, add hot butter and knead into crumbles using the dough hooks of the hand mixer. Finally, dust with 1-2 tablespoons of flour and shake again in the bowl. Set aside. Line 2 baking trays with baking paper. Knead yeast dough again and divide into 4 parts. Roll out each piece to a circle of approx. 18 cm Ø and place 2 pastry sheets on each baking tray. Cover with a clean tea towel and leave to rise in a warm place for about 20 minutes. Coat 2 yeast bases with half of the jam and sprinkle with half of the crumbles. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes. In the meantime, spread the remaining cake layers with jam, sprinkle with the remaining crumbles and bake in the same way. Let the crumble taler cool down. Mix icing sugar, lemon juice and 1 tablespoon hot water to a smooth glaze. Spread the icing with a wide brush on the talers and let it dry. To serve, cut thalers into quarters or sixths

2. 2

   On 24 pieces:

3. 3

   1 1/2 hours waiting time