INGREDIENTS
1/2 cube of yeast
250 ml milk
1 pinch of salt
120g sugar
60g butter
450g flour
For the sprinkles
100g butter
100g sugar
125g flour
1 pack of bourbon vanilla sugar
For the filling
2 packs of vanilla pudding powder
4 tbsp sugar
650 ml milk
250 g crème fraîche
Preparation:
First prepare the yeast dough for your pudding streusel. To do this, dissolve the yeast in the lukewarm milk. Then add the salt, sugar, melted butter and flour.
Then use the food processor or the dough hook of your mixer to knead all the ingredients into a smooth dough. Cover the dough with a tea towel and let it rise in a warm place for an hour.
You can use the rising time to prepare the streusel mixture. Put all the ingredients in a bowl and knead them roughly together by hand.
As soon as the rising time is over, divide the yeast dough into ten equal parts. Form these into balls and press them flat on a baking tray lined with baking paper.
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