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Silesian Streuselkuchen
Crumble-topped yeast cake
Schlesischer Streuselkuchen: yeast tray cake under a thick butter crumble
Streuselkuchen came west with families from Silesia, where a tray of it was baked for every wedding and church fair, and it is now sold in every German bakery. The point is the crumble: big, buttery, vanilla-scented lumps sitting almost as thick as the soft yeast base underneath. It is served plain with coffee in the afternoon, often a day old, when the streusel has gone crisp and the base slightly chewy. A common mistake is rubbing the streusel to fine sand; it should be squeezed into clumps the size of hazelnuts. Chef's tip: use cold, cubed butter and chill the finished streusel for 20 minutes before scattering it, so the lumps keep their shape in the oven.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 16
Ingredients
For the yeast dough
- ¾ cup whole milk, lukewarm
- ¼ oz dried yeast
- 14 oz plain flour
- 2 ⅛ oz sugar
- 1 pinch salt
- 1 egg
- 2 ⅛ oz soft butter
For the streusel
- 10 ½ oz plain flour
- 7 oz sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (optional)optional
- 7 oz cold buttercubed
To finish
- ⅔ oz butter, melted
- 1 tbsp icing sugar (optional)for dusting
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Method
0/5 doneStep 1: Mix the ¾ cup whole milk, lukewarm, ¼ oz dried yeast and a pinch of the 2 ⅛ oz sugar and leave 5 minutes. Add the 14 oz plain flour, the rest of the sugar, 1 pinch salt, 1 egg and 2 ⅛ oz soft butter and knead for 8 minutes until smooth. Cover and rise for 45 minutes, until doubled.
55 minStep 2: For the streusel, put the 10 ½ oz plain flour, 7 oz sugar, 1 tsp vanilla extract and ½ tsp ground cinnamon in a bowl, add the 7 oz cold butter and rub together, then squeeze handfuls so it clumps into hazelnut-sized lumps. Chill for 20 minutes.
25 minStep 3: Roll the dough to fit a buttered 30 × 40 cm tray, press it in and brush with the ⅔ oz butter, melted. Scatter the streusel evenly, all the way to the edges. Prove for 15 minutes. Heat the oven to 375°F (350°F fan).
20 minStep 4: Bake for 25–30 minutes, until the streusel is light golden and the base is cooked through and pale gold underneath when you lift a corner.
30 minStep 5: Cool on the tray, dust with 1 tbsp icing sugar if you like and cut into squares.
10 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 5 g
- Carbs
- 45 g
- Fat
- 15 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does silesian Streuselkuchen take?
- About 120 minutes in total: 90 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of whole milk, lukewarm?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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