Streuselkuchen

Ingrediens:
The Dough:

• 500g Wheat flour (Type 405)

• 250ml Milk
• 1 pck yeast (42g)
• 100g Sugar
• 100g liquid butter or oil
• 2 eggs
• A touch of salt

The „Streusel“ (no translation, maybe crumbles)

• 400g Wheat flour

• 250g Butter
• 250g Sugar

Preparation:

For the yeast-milk:

• Warm up 100ml milk up to 20 °C

• Crumble the yeast in very small pieces and add it to the milk
• Add a touch of flour on top
• DO NOT MIX IT
• Cover it with a kitchen towel and let it rest for at least 15 minutes in a warm place ( >20 °C;
<35 °C)

The Dough:

• Melt the butter, don`t let it get too hot

• Strain the flour through a sieve into a bowl
• Add sugar, the liquid butter and salt
• Add the yeast-milk
• Mix it using a mixer with dough hook till you have a smooth dough
• Leave it in the bowl, cover it with a kitchen towel and let it rest for at least one hour in a
warm place
• After that the dough should have the doubled size or even more. If its not the case,
congratulations, start again
• Knead it using your hands, let it rest again for 10 minutes
• Grease a backing tray
• Roll the dough on the backing tray out
• Let it rest for 20 minutes again, covered of course :D

The Streusel:

• Put all ingrediens in a bowl

• The butter should be warm, but NOT liquid at all
• Mix it till you have a lot of streusel/crumbles

Finishing:

• Warm up the oven on 180 °C, hot air. Upper/lower heat 200°C
• Put and spread a little bit of water on the dough, just a little to get it wet and sticky
• (If you like, you can add some fruits, best plumbs or mandarins before putting the
streusel)
• Spread the Streusel evenly on the dough
• Bake it for 30 minutes, it shouldn’t be so dark