Put 500 g flour, 1 egg, 60 g sugar and grated lemon rind in a bowl. Mix 15 g sugar and yeast. Melt 50 g fat, add 250 ml milk. Add lukewarm mixture and yeast to the flour. Knead with the dough hooks of the hand mixer to a smooth yeast dough. Cover and leave to rise in a warm place for about 30 minutes.
For the crumble dough, melt 150 g fat, let it cool down a bit. Mix 250 g flour, 125 g sugar and vanillin sugar in a bowl. Add the fat and 1 egg and knead into crumbles with the dough hooks of the hand mixer. Drain the peaches and cut into slices. Mix pudding powder with 100 g sugar. Stir with 150 ml milk until smooth. Bring 600 ml milk to the boil, remove from the stove. Stir in the pudding powder and simmer for about 1 minute while stirring. Stir in crème fraiche and let it cool down a bit. Stir from time to time to avoid skin formation. Grease the oven pan (approx. 32 x 39 cm) well and dust with flour.
Bring 600 ml milk to the boil, remove from the stove. Stir in the pudding powder and simmer for about 1 minute while stirring. Stir in crème fraiche and let it cool down a bit. Stir from time to time to avoid skin formation. Grease the oven pan (approx. 32 x 39 cm) well and dust with flour. Roll out the yeast dough and let it rise again in a warm place for about 20 minutes. Add peaches to the dough. Mix the pudding with 3 eggs and spread on the peaches. Sprinkle with crumbles. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Let them cool down
Roll out the yeast dough and let it rise again in a warm place for about 20 minutes. Add peaches to the dough. Mix the pudding with 3 eggs and spread on the peaches. Sprinkle with crumbles. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Let them cool down
Waiting time approx. 1 hour