Streuseltaler

Ingredients for 1 servings:

• 300 g flour
• 60 g sugar
• 1 packet of dry yeast
• 1 pinch of salt
• 50 g butter, soft
• 1 egg(s)
• 140 ml milk, warm
• 300 g flour
• 250 g butter, cold
• 250 g sugar
• 1 tsp vanilla sugar
• 250 g powdered sugar, sifted
• Water

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 18 minutes; Total time approx. 2 hours 3 minutes

like from a pastry chef

Mix the flour with the dry yeast. Add the salt, butter, sugar, egg, and milk and knead with a dough hook until a smooth dough forms. Cover and let rise in a warm place for 20 minutes. In the meantime, prepare the crumble. Cut the cold butter into pieces and knead it with the other ingredients into a ball. Knead quickly so the dough doesn’t start to stick. Knead the risen yeast dough again with a little flour and beat thoroughly. Form a log and shape into 12 equal balls. Roll each ball out to a diameter of approximately 12 cm. Place 6 of these circles on a baking sheet. Divide the crumble ball into 12 equal pieces. Tear the crumble into small pieces and spread them on the yeast dough. Preheat the oven. Bake for 15-18 minutes at 180°C (top/bottom heat) or 160°C (fan oven). The crumble should not brown. After baking, remove the streusel cakes and let them cool on a wire rack. Then, mix the sifted powdered sugar with a little warm water until smooth, brush on the cakes, and let them harden. They taste best fresh.