The most delicious double-deckers ever with pudding

preparation

First, prepare the yeast dough for your pudding crumbles. To do this, dissolve the yeast in the lukewarm milk. Then add the salt, sugar, melted butter and flour.

Then, using the food processor or the dough hook on your mixer, knead all the ingredients into a smooth dough. Cover the dough with a tea towel and leave it to rise in a warm place for an hour.

You can use the rising time to prepare the crumble mixture. Put all the ingredients in a bowl and knead them roughly together by hand.

Once the rising time is over, divide the yeast dough into ten equal parts. Form them into balls and press them flat on a baking tray lined with baking paper.

Then brush the coins with a little milk and then spread the crumbles on top. Now cover the crumbles with a tea towel and let them rise for another 30 minutes before baking them in a preheated oven at 170 degrees for about 15 minutes until golden brown.

Now you should use the second rising time to cook the vanilla pudding according to the instructions on the packet. To make it nice and firm, use only 800 ml of milk instead of a litre.

Put the pudding in a bowl to cool. Place a piece of cling film on the pudding to prevent a skin from forming.
As soon as the pudding and the crumbles have cooled sufficiently, stir the crème fraîche into the pudding with a whisk. Halve the crumbles with a bread knife.

Fill each streusel taler with two tablespoons of pudding. If you like, you can dust the pudding streusel taler with a little powdered sugar.