Streuseltaler is a traditional German pastry that combines the soft, pillowy texture of yeast dough with a crumbly, sweet streusel topping and a delicate sugar glaze. These delightful treats are perfect for afternoon coffee, special occasions, or as a sweet indulgence that brings a taste of German bakery tradition right to your kitchen.
Ingredients
For the Yeast Dough
- 300 g (2½ cups) all-purpose flour
- 60 g (¼ cup) sugar
- 1 package (7 g) dry yeast
- 1 pinch salt
- 50 g (3½ tablespoons) softened butter
- 1 large egg
- 150 ml (2/3 cup) warm milk
For the Streusel Topping
- 250 g (2 cups) flour
- 250 g (1 cup) cold butter, cubed
- 250 g (1¼ cups) sugar
- 1 tsp vanilla sugar
For the Glaze
- 250 g (2 cups) powdered sugar
- Warm water (as needed)
Step-by-Step Instructions
- Prepare the Yeast Dough
- In a large mixing bowl, combine flour and dry yeast
- Add salt, softened butter, sugar, egg, and warm milk
- Mix with a dough hook until a smooth dough forms
- Cover and let rise in a warm place for 20 minutes
- Make the Streusel
- Cut cold butter into small pieces
- Quickly knead butter with flour, sugar, and vanilla sugar
- Form into a ball, working quickly to prevent sticking
- Shape the Pastries
- Knead the risen yeast dough again, adding a little flour if needed
- Form the dough into a roll and divide into 12 equal balls
- Roll each ball into a circle about 12 cm (4.7 inches) in diameter
- Place 6 circles on a baking sheet
- Divide the streusel mixture into 12 equal parts
- Crumble streusel over 6 of the dough circles
- Baking
- Preheat oven to 180°C (350°F) for top/bottom heat
- Or 160°C (320°F) for convection oven
- Bake for 15-20 minutes
- Ensure streusel does not brown
- Final Touch
- Remove from oven and cool on a wire rack
- Mix powdered sugar with a little warm water
- Brush glaze over cooled Streuseltaler
- Allow glaze to harden
Nutritional Information
Per Streuseltaler (approximate):
- Calories: 320-350
- Total Fat: 18-20g
- Carbohydrates: 38-40g
- Protein: 4-5g
- Preparation Time: 30 minutes
- Rising Time: 20 minutes
- Baking Time: 15-20 minutes
- Total Time: 1 hour
- Yield: 12 pastries
Expert Baking Tips and Tricks
- Use fresh, high-quality yeast for best results
- Ensure warm milk is not too hot, which can kill the yeast
- Work quickly when making streusel to keep butter cold
- Cover dough with a clean kitchen towel during rising
- Use a pastry brush for even glaze application
Variations and Substitutions
- Flavor Variations
- Add lemon zest to the dough
- Incorporate ground cinnamon into streusel
- Use almond extract in the glaze
- Dietary Adaptations
- Use gluten-free flour for a celiac-friendly version
- Substitute margarine for butter to make dairy-free
- Replace sugar with a sugar alternative
Frequently Asked Questions
Q1: Can I prepare Streuseltaler in advance? Yes, you can prepare the dough and refrigerate overnight. Let it come to room temperature before shaping.
Q2: How long do Streuseltaler stay fresh? Best consumed within 2-3 days, stored in an airtight container at room temperature.
Q3: Can I freeze Streuseltaler? Yes, freeze unglazed pastries for up to 1 month. Thaw and glaze before serving.
Q4: What if my dough doesn’t rise? Ensure yeast is fresh and milk is warm (not hot). Ideal temperature is around 110°F (43°C).
Q5: Can I add fillings to Streuseltaler? Certainly! Try adding a small amount of jam or cream cheese before adding streusel.
Storage and Make-Ahead Tips
- Store in an airtight container at room temperature
- Best enjoyed within 2-3 days
- Avoid refrigerating to maintain texture
- Reheat briefly in oven at low temperature before serving
- Freeze unglazed for up to 1 month
Enjoy your homemade Streuseltaler – a delightful taste of German baking tradition that’s sure to impress!