| For the yeast dough | ||
|---|---|---|
| 1½ cups 1 tbsp | Wheat flour, white, pastry flour | |
| 9⅝ tsp | Dextrose, Glucose | |
| ¼ tsp | Lemon zest, peel | |
| 1 pinch | Salt, Kosher salt, table salt | |
| ⅜ cup 2¼ tsp | Milk, whole, 3.25% fat | |
| 5¼ tsp | Butter, unsalted | |
| 0.35 oz | Yeast, wet, fresh, leavening agent | |
| For the vanilla creme | ||
| ⅝ cup 5½ tsp | Milk, whole, 3.25% fat | |
| 9⅜ tsp | Corn starch, maize starch | |
| 9⅝ tsp | Dextrose, Glucose | |
| 0.50 (ea. 0.04 oz) | Vanilla, pod or bean | |
| ¼ cup 3½ tsp | Sour Cream, heavy, Crème Fraîche, 30% fat | |
| For the streusel | ||
| ⅚ cup | Wheat flour, white, pastry flour | |
| ½ cup 1 tbsp 2 tsp | Dextrose, Glucose | |
| ⅜ cup ¾ tsp | Corn starch, maize starch | |
| 0.50 (ea. 0.04 oz) | Vanilla, pod or bean | |
| ⅜ cup 1 tsp | Butter, unsalted | |
| Your choice of fruit | ||
| 1⅔ cups 1 tbsp | Cherries, sour, canned, water pack, drained | |
| 44.55 oz | altogether (view nutrition facts) | |
Preparation
- Serving size:3.70 oz (calculated)Notes: 1 slice
- Temperature: 347 °F (upper / lower heat, preheated)
- In a bowl, mix together the flour, dextrose (or sugar), lemon zest and salt.
- Melt the butter and mix it together with the milk. Once lukewarm, dissolve the yeast in the liquid.
- Stir the liquid into the dry ingredients, then knead until you get a smooth dough.
- Cover and let rest in a warm place until the volume has doubled, about an hour.
- Cut the vanilla pod in half lengthwise and scrape out the vanilla pulp.
- In a small bowl, mix together the corn starch and dextrose (or sugar).
- Add the vanilla and some of the milk. Stir until there are no more lumps.
- In a small pot, heat the remaining milk over medium heat. Be careful not to burn the milk.
- Once boiling, reduce the heat to medium and stir in the vanilla pudding mix.
- Continue stirring until a thick cream forms.
- Remove from the heat and stir in the creme fraiche.
- Cover with cling film and let sit at room temperature until the dough has sufficiently risen.
- In a bowl, mix together the flour, corn starch and dextrose (or sugar).
- Cut the vanilla pod in half lengthwise and scrape out the vanilla pulp.
- Melt the butter and mix in the vanilla.
- Now stir the vanilla butter into the dry ingredients and knead until you get nice crumbles.
- Put in the fridge to cool until the final assembly.
- Prepare the fruit. If using cherries, drain them for some minutes, so that the cherries aren't too juicy anymore.
- Line a cake pan with parchment paper or grease it. For 12 slices, we used one with a diameter of 28 cm or 11 in. For 24 slices, you can use a full baking tray (about 32 cm by 40 cm; 12 1/2 in by 15 1/2 in).
- Knead the dough and cover the base of the cake pan.
- Spread the vanilla cream on the dough, then top with the fresh fruit.
- Let the dough rest a second time for about 15 minutes to half an hour.
- You can preheat the oven during this second rise.
- Add the streusel to the cake, then bake until done, about 40 minutes.
- Let cool, slice and enjoy.
- You can use custard powder instead of corn starch and vanilla bean.
For the yeast dough
For the cream
For the streusel
Assembly
Convenience tip
- Calorie count261 kcal
- % of calories by macros
Fat 37.5 % 98 kcal 10.8 g Net Carbs 55.6 % 145 kcal 36 g Dietary Fiber 1.1 % 3 kcal 1.4 g Protein 5.7 % 15 kcal 3.7 g - Approx. WW SmartPoints™10.9
- Cholesterol 28.7 mg
- Sodium 27.6 mg
- Fat 10.8 g
- Saturated Fat 6.5 g
- Trans Fat 0 g
- Carbohydrates 37.3 g
- Dietary Fiber 1.4 g
- Total Sugars 13.6 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 3.7 g
- Calcium 42.2 mg
- Iron 0.6 mg
- Magnesium 12 mg
- Potassium 110.8 mg
- Zinc 0.5 mg
- Vitamin A (Retinol Equivalents) 99.2 mcg
- Vitamin B12 0.1 mcg
- Vitamin C 0.2 mg
- Folate 1.5 mcg
- Folic Acid 2.4 mcg