ReceptnaptárStreuselkuchen (buttery crumble-topped yeast cake)
Streuselkuchen is the classic of German coffee time: soft yeast dough with a buttery, chunky crumble. The crumble is the point, because it is melting, crunchy and sweet. Simple and cheap, and a favourite of the whole family.
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Method
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- Knead the dough ingredients into a smooth, elastic dough and let it rise covered in a warm place for 1 hour.
- Meanwhile, rub the crumble ingredients together with your fingers into large, chunky pieces; chill.
- Roll the risen dough out on a greased baking tray (about 30x40 cm) and let rise for 20 minutes.
- Sprinkle evenly with the crumble and press it on lightly.
- Bake in an oven preheated to 180 °C for 25-30 minutes, until the crumble is golden brown.
- Let cool, slice and dust with icing sugar.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Make the crumble with cold, chilled butter so it forms large, crisp pieces.
- Scatter the crumble generously on the dough: the thick layer is its signature.
- Best fresh, but in an airtight box it stays soft for 2 days.
Frequently asked questions
Can it be filled with fruit?
Yes, plums, apples or sour cherries are popular too; put the fruit under the crumble.
What is it served with?
Coffee, whipped cream or vanilla ice cream.
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