Streuselkuchen (German crumb cake) | Supergolden Bakes скачать в хорошем качестве

Streuselkuchen (German crumb cake) | Supergolden Bakes

Streuselkuchen is another classic recipe that marries a soft yeasted cake with a sweet buttery crump topping. This old-fashioned streusel cake is shared during kaffee und kuchen in Germany – a coffee and cake break traditionally enjoyed around 3pm – now THAT is a tradition I can fully get behind! Find the detailed recipe with notes and tips on Supergolden Bakes: https://www.supergoldenbakes.com/stre... Like this recipe? Hit LIKE & SUBSCRIBE to keep up with every new delish dish! INGREDIENTS For the Streusel 2 cups (250g) all-purpose flour (plain flour) 1 ¼ cup (150g) granulated sugar ½ cup (115g) unsalted butter, melted For the Dough 3 cups (375g) all-purpose flour (plain flour) ¼ cup + 1 tbsp (60g) granulated sugar 2 ¼ tsp instant yeast (1 sachet / 7g) ¼ tsp salt 1 cup minus 2 tbsp (200ml) whole milk ¼ cup (4 tbsp / 55g) unsalted butter 1 large egg, room temperature ▢ 2 tsp vanilla bean paste or 1 tsp vanilla extract To Drizzle (optional) ½ cup (120ml) whole milk ¼ cup (55g) unsalted butter 1 tsp vanilla extract To Brush on Cake ▢ 2 tbsp butter, melted To Serve Powdered sugar (icing sugar) INSTRUCTIONS Make the Streusel 1. Add the flour and sugar into a bowl and add melted butter. Briefly stir together to combine until you have smallish and larger clumps. Chill the crumb topping in the fridge until needed. Prepare the Dough 1. Add the flour, sugar, salt and instant yeast in a large mixing bowl, or the bowl of a stand mixer fitted with the dough hook attachment. Stir to combine. 2. Heat the milk until warm (not hot!) and add butter, stirring until it melts. Stir in the egg and vanilla extract and pour into the flour mixture. 3. Beat together on low speed until the ingredients are combined, then increase speed and knead for about 5 minutes or until the dough comes together into a bowl. 4. Cover the bowl, place someplace warm and let rise for an hour or until the dough has risen significantly in the bowl. Assemble the Cake and Bake 1. Prepare the milk soak (if using): Warm whole milk, vanilla and butter in a saucepan over low heat and stir together until the butter is completely melted. Transfer to a measuring cup and leave to cool. 2. Grease a 9×13 pan and line with baking paper, letting the edges overhang. Tip the dough onto a lightly floured worktop and roll out to a rectangular shape, roughly the size of the pan. Transfer into the pan and use your hands to gently press the dough to the edges. 3. Cover and let rise for 30 minutes and preheat the oven to 350°F (180°C). 4. Brush the top with a little melted butter and sprinkle the streusel evenly over the top. 5. Bake for 30-35 minutes, or until the top is a light golden color. Drizzle the hot cake with the milk / butter mixture, letting it sink into the cake. Place the pan on a wire rack to cool. 5. Lift the streuselkuchen out of the pan using the overhanging paper and dust with powdered sugar. Serve slightly warm with a cup of coffee – it's kaffeezeit!