Kruimelvlaai (Dutch Crumb Tart)

Dough

• 150 ml Whole milk
• 60 g Caster sugar
• 7 g Instant yeast
• 300 g Plain flour
• ½ tsp Fine sea salt
• 1 Egg
• 60 g Unsalted butter

Crumb topping

• 200 g Plain flour
• 90 g Caster sugar
• 1 ½ tsp Ground cinnamon
• 1 pinch Fine sea salt
• 120 g Unsalted butter

1. Warm the milk in a small saucepan until just lukewarm, then take off the heat. Whisk in the sugar and yeast, and leave for 5 minutes until slightly foamy.
2. Put the flour and salt in a mixing bowl and make a well in the centre. Add the egg and the milk mixture, then mix to a shaggy dough; knead for 6 to 8 minutes until smooth and elastic.
3. Melt the butter and knead it into the dough until fully absorbed and the dough looks glossy. Cover and leave in a warm place for 60 minutes, or until doubled in size.
4. Meanwhile, make the crumbs: mix the flour, sugar, cinnamon and salt in a bowl. Rub in the butter with your fingertips until you have a mix of small and larger clumps, then chill while the dough finishes proving.
5. Heat the oven to 200°C (390°F). Press the risen dough evenly into the base of a 24 cm springform tin, pushing it slightly up the sides to form a shallow edge.
6. Scatter the crumb topping evenly over the dough, gently pressing it on so it adheres without compacting. Bake for 22 to 28 minutes until the crumbs are deep golden and the edges are browned.
7. Cool the kruimelvlaai in the tin for 20 minutes, then release the ring and cool completely on a rack before slicing. The crumbs will crisp as it cools.

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