Rivelkuchen - a sweet pie with crumb topping
Description
The recipe won't take much time. Mix eggs with sugar, add 1 teaspoon of salt, pour in butter and clarified butter, and mix well. Add warm milk, gradually incorporate flour and yeast; you'll need approximately 700–850 g of flour. Let the dough rise three times. Cut off one-third of the dough, roll it out to fit the width of your baking tray. Let it rise for 10–15 minutes, then prick the entire base with a fork to ensure even baking and prevent bumps. When baking on large trays, you'll get two pies. Generously spread jam over the base and evenly place riveli on top. To make riveli, add sugar to melted clarified butter and mix. Gradually incorporate flour until you get a dense, pliable dough similar to modeling clay, not crumbly. Pinch off small pieces of dough and roll them into riveli—small balls of any size. If you haven't tried it before, experiment! Bake in the oven for about 20–25 minutes at 180°C until done. Serve cooled or slightly warm.