Streuselkuchen
Ingredients
- Dough: 400 g flour, 7 g instant yeast, 200 ml warm milk, 60 g sugar, 1 egg, 60 g soft butter, pinch of salt
- Streusel: 200 g flour, 120 g butter (cold), 120 g sugar, pinch of salt, vanilla or cinnamon
Streuselkuchen combines two straightforward elements: a soft, sweet yeasted dough pressed into a sheet, and a streusel of butter, flour and sugar rubbed into coarse crumbs and piled thickly on top. Baked together, the dough rises into a tender base while the streusel bakes into a crunchy, buttery topping — a staple of German coffee-and-cake culture.
Method
Warm the milk and stir in the sugar and yeast; let it foam for about 10 minutes.
Combine the flour and salt, then mix in the yeast mixture, egg and softened butter; knead into a smooth dough, about 10 minutes.
Proof until doubled, about 1 hour, then press the dough evenly into a lined sheet pan.
For the streusel, rub the cold butter into the flour, sugar and salt with your fingers until large, even crumbs form.
Scatter the streusel generously and evenly over the dough.
Bake at around 180°C (350°F) for 25-30 minutes, until the streusel is golden and the base is cooked through.
Cool before slicing into squares.
