📝 About This Recipe
A cornerstone of German 'Kaffee und Kuchen' culture, Streuselkuchen is a masterpiece of textures, featuring a soft, pillowy yeast base topped with a mountain of golden, buttery crumbs. This authentic recipe balances the subtle sweetness of the brioche-like dough with a hint of lemon zest and the rich, nostalgic crunch of traditional streusel. It is the quintessential comfort bake that fills your kitchen with the irresistible aroma of a Bavarian bakery.
🥗 Ingredients
The Yeast Dough (Hefeteig)
- 500 grams All-purpose flour (sifted)
- 250 ml Whole milk (lukewarm, about 100°F/38°C)
- 7 grams Active dry yeast (one standard packet)
- 80 grams Granulated sugar
- 100 grams Unsalted butter (softened at room temperature)
- 1 large Egg (at room temperature)
- 1/2 teaspoon Salt
- 1 teaspoon Lemon zest (freshly grated)
The Streusel (Crumb Topping)
- 300 grams All-purpose flour
- 200 grams Unsalted butter (cold, cut into small cubes)
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract (or one packet of vanilla sugar)
- 1/2 teaspoon Ground cinnamon (optional, for warmth)
- 1 pinch Pinch of salt
👨🍳 Instructions
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1
In a small bowl, combine the lukewarm milk with one tablespoon of the sugar and the yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the sifted flour, the remaining sugar, salt, and lemon zest.
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3
Make a well in the center of the flour mixture and pour in the yeast mixture, the softened butter, and the egg.
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4
Using a dough hook or by hand, knead the dough for about 8-10 minutes. The dough should be smooth, elastic, and slightly tacky but should pull away cleanly from the sides of the bowl.
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5
Cover the bowl with a damp cloth or plastic wrap and place it in a warm, draft-free spot. Let the dough rise for about 60 minutes, or until it has doubled in size.
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6
While the dough rises, prepare the streusel. In a medium bowl, mix the flour, sugar, vanilla, cinnamon, and salt. Add the cold cubed butter.
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7
Using your fingertips or a pastry cutter, work the butter into the dry ingredients until large, pea-sized crumbs form. Do not overwork; you want distinct clumps, not a paste. Chill the streusel in the fridge until needed.
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8
Preheat your oven to 180°C (350°F) and grease a standard 12x17 inch (30x40 cm) baking sheet or line it with parchment paper.
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9
Once the dough has doubled, punch it down gently to release air. Transfer it to the prepared baking sheet and roll it out evenly to cover the entire surface.
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10
Cover the tray with a cloth and let the dough rise for a second time for about 20-30 minutes. This ensures a light, airy base.
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11
Lightly brush the top of the dough with a little water or melted butter, then distribute the chilled streusel crumbs generously and evenly over the top.
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12
Bake in the center of the oven for 30-35 minutes until the edges of the cake are golden brown and the streusel topping is crisp and light golden.
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13
Remove from the oven and allow to cool on the tray for at least 20 minutes before slicing into squares.
💡 Chef's Tips
Ensure your milk is lukewarm, not hot; temperatures above 110°F can kill the yeast and prevent the cake from rising. For the best streusel texture, use cold butter and keep the crumbs in the refrigerator until the very moment you put them on the cake. If you prefer a more moist cake, you can poke small holes in the dough before adding streusel and drop tiny bits of butter into them. Avoid over-kneading the dough once the flour is fully hydrated to keep the base soft rather than chewy. To check for doneness, use a toothpick in the center of the dough; it should come out clean without any wet batter.
🍽️ Serving Suggestions
Serve warm with a generous dollop of freshly whipped cream (Schlagsahne) on the side. Pair with a hot cup of strong German filter coffee or an Earl Grey tea. Dust lightly with powdered sugar just before serving for a professional bakery finish. For a fruity twist, spread a thin layer of plum jam or apple slices over the dough before adding the streusel. Leftovers are wonderful toasted briefly the next morning for a decadent breakfast.