Streuseltaler with plums

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Roast the nuts without fat and let them cool down. Put 300 g flour in a bowl and make a depression in the middle. Warm milk and 1 tbsp. sugar lukewarm. Crumble yeast into it and dissolve it. Pour it into the hollow and mix it with some of the flour to the pre-dough.

2. 2

   Cover and leave to rise in a warm place for about 15 minutes.

3. 3

   Line 2 baking trays with baking paper. Melt 100 g fat at low heat. Mix 125 g flour, nuts, 75 g sugar, 1 vanillin sugar and 1 pinch of salt. Gradually knead in the liquid fat with a hand mixer to form crumbles.

4. 4

   Melt 50 g fat at low heat. Add 1 egg, 40 g sugar, 1 vanillin sugar and 1 pinch of salt to the pre-dough and knead everything smooth for 2-3 minutes with a hand mixer. Cover and leave to rise in a warm place for 30-40 minutes.

5. 5

   Wash plums, cut lengthwise and stone them. Mix quark, 1 egg yolk, 1 tablespoon sugar and 1 vanillin sugar. Knead yeast dough again briefly. Form into a roll and cut into approx. 10 pieces.

6. 6

   Form pieces into balls and roll out into talers (approx. 10 cm Ø) on a little flour. Place them on the trays with enough space between them and let them stand in a warm place for about 15 minutes.

7. 7

   Place 1 tablespoon of curd cream as a blob on the middle of each thaler. Wrap plums around it in a flower shape. Spread the crumbles on top, rubbing between your fingers. Bake in the preheated oven (electric range: 200 °C/circulating air: 175 °C/gas: level 3) for 12-15 minutes.

8. 8

   Bake both trays one after the other. Let them cool down. Dust with icing sugar.

Nutrition Facts

KCAL
460 kcal

CARBS
56 g

FATS
21 g

PROTEINS
9 g