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LOCATION: Recipes >> German >> Good old German "Streuselkuchen"

Print this Recipe    Good old German "Streuselkuchen"

500 g flour
40 g yeast
50 g butter
100g sugar
1/4 l milk (I take a little more, makes the dough raise easier)
1-2 eggs
1 pinch of salt

300 g flour
150 g butter
150 g sugar
1 eggyolk
1 vanilla sugar
cinnamon at taste

I suppose you know how to make a yeast dough. If not, there are
two methods, the cold and the warm one. As the cold one is fast to
describe I give you this one: Dissolve sugar and yeast in the cold
milk and add all to the other ingredients whereby the butter should
be rather soft. Mix to a soft dough and leave it well covered
overnight in the fridge. Next day you knead through the dough using
a little additional flour so that it will not be too sticky and
place it on a baking sheet which has been lined with baking paper.
You can either use a rolling pin to smoothen the dough or just use
your fingers for it sticking them now and then into the flour- pot.

Now you make the "Streusel" by mixing all ingredients by hand and
crumbling them into small bits. Distribute the Streusel evenly on
the dough, cover it with a towel and leave on a warm place for at
least half an hour. The dough should be well risen. (I myself place
the baking sheet in my oven - without a towel - and raise the
temperature to not more than 50 C for else you will kill the yeast,
and I leave the oven-door just a litlle bit open.)

When the dough has risen to nearly double-height I close the door
and bake the Streuselkuchen at 180-200 C for 25 minutes until looks
light golden.


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