Ingredients for approx. 24 pieces:
500 g flour
1 packet fresh yeast
250 ml milk
60 g sugar
150 g melted butter
For the crumble
200 g flour
80 g sugar
1 packet vanilla sugar
125 g melted butter
Also:
2 jars of reindeklode jam
Preparation:
1. Put flour in a bowl and press a well in the middle. Crumble the yeast crumble in. Heat the milk to lukewarm and pour over the yeast. Add 1 tsp sugar and mix with a little flour to form a paste. Cover and leave in a warm place for approx. 15 minutes.
2. Add the rest of the sugar and the butter and mix with the dough hooks of the hand mixer until smooth supple dough. Dust the dough with flour and leave to rise, covered, for approx. 30-40 minutes.
3. For the crumble, mix the flour with the sugar and vanilla sugar and add the butter. Knead everything into crumbles.
4. Knead the yeast dough briefly. Roll out on a floured surface to the size of a baking tray. Line a baking tray with baking paper. Lift the dough onto the tray and press up the edges slightly. slightly up the edges. Spread the reneklode jam on top (leaving a small edge of the leave a small edge of the dough). Put the crumble on top. Bake in the preheated oven at 200 degrees (gas mark 3-4, fan oven 180 degrees) for approx. 25-30 minutes.
Tip: If you like, add 1 teaspoon of cinnamon to the crumble to give it a special touch. If you like it nutty, mix the crumble with about 40-50 g chopped hazelnuts.
Preparation time approx. 45 minutes + baking time
Nutritional values per piece approx.:
Calories: 290
Joule: 1220
Protein: 3,6 g
Fat: 10,2 g
Carbohydrates: 46 g
(FoodCentrale by ddp images)
