Streusel bread

Ingredients for 1 servings:

• 420 g wheat flour type 550
• 80 g almonds, ground
• 1 packet of dry yeast
• ½ tsp salt
• 40 g sugar
• 105 g butter, room temperature
• 160 g milk, slightly warm
• Fat for the mold
• 120 g wheat flour
• 80 g butter
• 50 g sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 50 minutes; Total time approx. 4 hours 10 minutes

fine breakfast bread on Sunday morning

Sift the flour, then mix with the almonds, yeast, salt, and sugar. Add the butter and warm milk. Knead everything into a dough and let it rise, covered, until it has roughly doubled in size. The dough will be quite firm and can take about 2 hours. Knead the crumble ingredients well, press together to form a ball, and chill. Knead the yeast dough, shape into a log, and press into a greased 20cm loaf pan. Tear the cold crumble dough into coarse crumbs. Brush the dough in the loaf pan with a little milk, cover with the crumbles, and press down firmly. Cover and let rise for about 1 hour. Preheat the oven to 180°C, place the pan in the lower third of the cold oven, and bake for 45-50 minutes, until the crumbles are a nice light brown. Let cool slightly on a wire rack, then remove from the pan.