Ingredients:
500 g + 100 g + some flour
80 g sugar
80 g sugar
2 packets of vanilla sugar
Salt
75 g soft butter
75 g soft butter
1 egg (size M)
¼ l milk
1 cube (42 g) fresh yeast
500 g whipping cream
1 packet of vanilla sauce powder
Icing sugar for dusting
Preparation:
First mix 500 g flour, 80 g sugar, 1 vanilla sugar, 1 pinch of salt. Add 75 g butter in flakes and egg.
Then warm the milk to lukewarm. Crumble the yeast into it and dissolve it. Pour into the flour mixture and then knead everything with a hand mixer until smooth. Cover and leave to rise in a warm place for approx. 30 minutes.
Now line 2 baking trays with baking paper. Mix 100 g flour, 80 g sugar, 1 vanilla sugar, 1 pinch of salt and 75 g butter in flakes, first with the dough hook of the hand mixer and then briefly with your hands to make crumbs.
Next, dust the yeast dough with a little flour, shape it into a roll and divide it into 15 pieces. With floured hands, shape it into round patties (approx. 8cm Ø) and place on the baking sheets. Spread the crumbs on top. Cover and leave to rise in a warm place for approx. 15 minutes.
Bake in a preheated oven (electric oven: 175 degrees C/fan oven: 150 degrees C/gas: level 2) for about 25 minutes. Allow to cool
Finally, halve the streusel cakes horizontally. Briefly mix the cream and sauce powder with a hand mixer on the lowest setting, then beat until stiff on the highest setting. Fill into a piping bag with a large star nozzle.
Pipe vanilla cream onto the bottom halves of the coins. Place the lids on top. Serve the coins dusted with powdered sugar!
