Streuselkuchen
Source of Recipe
Me ( I'm so proud, recipe developed by me!)
Recipe Introduction
The best yet Streuselkuchen!
Freezes well, very easy. Fresh yeast is great for this cake!
List of Ingredients
½ cake yeast or 1 packet dry
¼ cup sugar
½ cup milk, warm
¼ cup butter
1 lg. Egg
some drops vanilla
½ tsp. salt
320-370 gr flour (2-1/4 to 3 cups)
Streusel:
100 gr sugar
200 gr butter
300 gr flour
pinch of salt
1 egg yolk
Recipe
Mix all the ingredients for the dough with the dough hook for about 7 minutes.
The dough should be really soft but clean the sides of the bowl.
Cover dough and set aside for 1 hour or more to rise till it’s doubled.
Meanwhile put the ingredients for the Streusel into the food processor (butter should be fairly cold and cut into pieces) and process until Streusel are forming. Don’t overprocess! Put in the freezer until the dough is ready.
Prepare pan: grease with shortening or butter, dust allover with fine, dry breadcrumbs or semolina.
When the dough has risen turn it into the prepared pan, dust it with flour and roll with a rolling pin until it cover all the bottom of the pan. Flour your fingers and form a rim, only ¼ inch high. Prick the dough with a fork. Crumble the Streusel evenly on top ( you may not need them all, freeze remainder for future use) , let it rise for 30 – 40 minutes, meanwhile preheat the oven to 180° (360°), when the cake has risen put it into the oven and bake for about 30 minutes but watch it, don’t let it overbrown!
This cake is delicious served slightly warm.
You could also drizzle some powdered sugar icing over the slightly cooled cake.
Notes: The Streusel hold up better when frozen before, I use to have a bag of Streusel in the freezer.
The cake itself can easily be doubled for a baking sheet.
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