What you need:
For the yeast dough:
- 250ml milk
- 75g butter
- 500g wheat flour
- 1 pack of dry baking yeast
- 50g sugar
- 1 pack of vanillin sugar
- 1/2 tsp salt
- 1 egg
For the almond topping :
- 100g butter
- 75g sugar
- 1 pack of vanillin sugar
- 100g whipped cream
- 200g sliced almonds
For the pudding filling:
- 2 packs of pudding powder vanilla flavour
- 100g sugar
- 750ml milk
- 100g butter
Preparation of yeast dough
1. Heat the milk and melt the butter in it.
2. Carefully mix the flour with the dry yeast in a mixing bowl. Add the remaining ingredients and the warm milk-fat mixture and use the dough hook to knead the ingredients briefly on the lowest setting, then on the highest setting for about 5 minutes until you have a smooth dough.
3. Cover the dough and let it rise in a warm place until it has visibly increased in size.
Preparation of almond topping
Put the butter, sugar, vanilla sugar and cream in a saucepan and bring to the boil while stirring. Cook everything for about 1 minute, then stir in the almonds. Put the mixture aside, stirring occasionally. Grease the drip tray. Preheat the oven.
- Top/bottom heat about 200°C
- Hot air about 180°C
Sprinkle the dough lightly with flour, take it out of the bowl, knead it briefly again on a lightly floured work surface and roll it out in the baking tray. Prick the dough several times with a fork. Spread the topping evenly over the dough and let the dough rise again until it has visibly increased in size. Then bake.
- Baking time approx. 18 minutes
Allow the pastries to cool in the drip pan on a wire rack.
Cook a pudding with sugar and milk according to the instructions on the packet - but only with 750ml milk - and stir the butter into the hot pudding. Spread the cream on the bottom quarters of the pastry, place the tops on top and press down lightly. Allow the cream to cool. Done!
Bon appetit!!
Your team from deinTortenbild
