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LOCATION: Recipes >> German >> Streuselkuchen 01

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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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3 of 4 people found the following review helpful:
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Just like grandma's, August 3, 2004 - 04:15 PM
Reviewer: Renee Williams from Chattanooga, Tennessee, USA
Been looking for this recipe. Have baked many many Streusels, this one is just like grandma used to make. She took her recipe with her, just would not share. The 1st batch lasted 4 hours. The 2nd, I filled with bavarian cream, did not fare much better. Caution, this may be habit forming. Thank you, Thank you, Thank you!!!

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