Streuselkuchen

Name: Streuselkuchen
Cook time: 125 min
Total time: 125 min
Yield: 16 servings
Cuisine: German
Ingredients: 500g All-purpose Flour; 21g Fresh Yeast; 250ml Whole Milk, lukewarm; 60g Granulated Sugar; 60g Unsalted Butter, softened; 1 Egg; 1/2 tsp Salt, fine; 300g All-purpose Flour; 180g Granulated Sugar; 200g Unsalted Butter, cold and cubed; 1 pinch of Salt

Streuselkuchen is a tender yeast-based cake topped with a buttery, crumbly streusel that melts in your mouth. The soft, slightly sweet dough provides a warm, pillowy base for crunchy streusel, making it perfect with afternoon tea or coffee. Simple to make and irresistibly comforting, this classic German cake is both rustic and elegant.

Streuselkuchen is a tender yeast-based cake topped with a buttery, crumbly streusel that melts in your mouth. The soft, slightly s... Show more

Traditional German Recipe

Health Grade

D- · Occasional

Rating

4.2

Time

2 hrs

Price

0,19 €

Calories

376 kcal

vegetarian

kid friendly

comfort food

german

Method

Mix the dough

Crumble the fresh yeast into 250 ml of the lukewarm whole milk with 60 g of the granulated sugar and stir until the yeast dissolves. Add 500 g of the all-purpose flour, 60 g of the softened unsalted butter, the egg, and the fine salt, then knead for 8–10 minutes until the dough is smooth, elastic, and only lightly tacky.

Proof the dough

Cover the bowl and let the dough rise in a warm, draft-free spot for 60 minutes, or until doubled in size. While it rises, make the streusel in a second bowl by rubbing the remaining 300 g flour, 180 g sugar, 200 g cold cubed butter, and a pinch of salt together with your fingertips until coarse crumbs form.

Shape and top

Line a 30×40 cm baking sheet with parchment paper. Punch down the risen dough and press it evenly into the tray, all the way to the corners. Scatter the streusel over the top in an even layer, then let the cake rest for 15 minutes while you preheat the oven to 200° C.

Bake the cake

Bake on the middle rack for 25–30 minutes, until the streusel is deep golden and the center springs back lightly when touched. If the crumbs darken too quickly, cover the top loosely with foil for the last few minutes.