Streusel Kuchen

Name: Streusel Kuchen
Cuisine: Germany
Ingredients: Melted unsalted butter; ⅔ ounce (20 g) fresh compressed yeast; 1 cup (240 ml) warm whole milk (105° to 115°F/40° to 46°C; see Note); 2½ ounces (70 g) granulated sugar; ½ teaspoon (3 g) salt; 3 egg yolks (¼ cup/60 ml); 1 teaspoon (5 ml) vanilla extract; 1 pound (455 g) bread flour; 2 ounces (55 g) unsalted butter, at room temperature; Egg wash; Powdered sugar

Preparation info

Yield:
24
pieces, approximately 2 × 4 inches each

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Streusel is a German word that means “sprinkled” or “strewn together.” Kuchen, of course, translates to “cake” or “pastry.” Streusel Kuchen is from the famous city of Leipzig—home of Johann Sebastian Bach—which is in the former kingdom of Saxony. The early Saxons were well known for their cakes and pastries.

Ingredients

Melted unsalted butter
⅔ ounce (20 g) fresh compressed yeast
1

Europe
Germany
Leipzig
Dessert
Vegetarian
Cake

Method

Brush melted butter over the bottom and sides of a half-sheet pan, 16 × 12 inches (40 × 30 cm). Place a piece of baking paper in the bottom and reserve.
In a mixer bowl, dissolve the yeast in the warm milk. Add the sugar, salt, egg yolks, and vanilla. Incorporate approximately half of the flour, using the dough hook. Add the soft butter and the remaining flour