Preparation:

1. Simply mix the flour with the dry yeast. Then add the salt, butter, sugar, egg, and milk and knead with a dough hook until you have a smooth dough.

2. Then cover and let rise for 20 minutes. In the meantime, prepare the crumble topping.

To do this, cut the cold butter into pieces and then knead it into a ball with the other ingredients, quickly so that the dough doesn’t start to stick.

3. Next, knead and beat the risen yeast dough again with a little flour.

4. Now form a roll and shape it into 12 equal balls. Roll each ball out into a circle approximately 12 cm in diameter.

5. Place this circle on a baking sheet. Then divide the sprinkle ball into 12 equal pieces.

6. Tear the crumbles into small pieces and spread them over the yeast dough.
Preheat the oven.

Bake for 15-20 minutes at 180°C top/bottom heat or 180°C fan/convection oven. The crumbles should not brown.

7. After baking, remove the crumbles and let them cool on a wire rack.

8. Mix the sifted powdered sugar with a little warm water until smooth, then brush it onto the cookies and let it harden.
They taste best fresh.