Streuselkuchen Recipe

This recipe is my absolute favorite because the warm, buttery dough perfectly complements the sweet, cinnamon-kissed streusel top, making every bite an indulgent treat. Plus, it’s so much fun kneading the dough and watching it rise, knowing I’m crafting something truly delicious from scratch!

Baking Streuselkuchen, a traditional German cake, brings me great joy. My recipe combines the components of the base—the cake itself—that are essential for creating the perfect texture.

I blend 3 1/2 cups of all-purpose flour, 1/2 cup of granulated sugar, and 2 1/4 teaspoons of active dry yeast. Stretching the mixing time until the dough comes together, I then add the 3/4 cup of warm milk and 1/2 cup of soft butter, both essential ingredients for rendering the next baking stage a stalactite of tenderness.

Ingredients

• All-purpose flour: Provides structure; source of carbohydrates and gluten.
• Granulated sugar: Sweetens dough and topping; enhances browning.
• Active dry yeast: Leavens dough, creating airy texture.
• Milk: Adds moisture; activates yeast; provides protein and calcium.
• Unsalted butter: Adds richness; tenderizes dough; gives buttery flavor.
• Egg: Binds ingredients; adds richness and moisture.
• Vanilla extract: Enhances flavor with a warm, sweet aroma.
• Ground cinnamon: Optional; offers a warm, sweet-spicy flavor.

Ingredient Quantities

• 3 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 1/4 teaspoons active dry yeast
• 3/4 cup warm milk (about 110°F/43°C)
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• For the Streusel Topping:
• 1 1/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (optional)

Instructions

1. In a big bowl, mix together the flour, sugar, and salt. Warm the milk and dissolve the yeast in it. After about 5 minutes, the yeast should be foamy. You are ready to mix it into the previous combination.

2. Incorporate the yeast mixture, the soft butter, the egg, and the vanilla into the dry ingredients. Combine until a dough forms.

3. Work the dough on a surface dusted with flour for roughly 10 minutes, or until it seems smooth and ready to rise. If the dough seems kind of heavy, try running a stand mixer with a dough hook at medium speed for about 5 minutes.

4. Put the dough in a bowl that has been greased, and cover it with a clean towel or plastic wrap of the kind used in kitchens. Let it rise in a warm, wind-free spot for about 1-2 hours until it doubles in size.

5. Make the streusel topping while the dough is rising. In a bowl, combine the flour, sugar, and cinnamon, if using. Add the cold, cubed butter and vanilla, then mix until crumbly. You can do this by hand or use a pastry cutter.

6. Set the oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a baking pan measuring 9 inches by 13 inches. Use an appropriate grease on the pan to prevent sticking.

7. After the dough has risen, deflate it and place it in the pan. Press the dough out evenly to fill the pan.

8. Evenly distribute the streusel topping over the dough, pressing lightly to ensure it sticks.

9. Let it rise a second time for 20-30 minutes with a towel covering the pan.

10. Cook for 25-30 minutes, or until the streusel is a lovely golden brown and a toothpick pushed into the middle comes out clean. Allow it to cool before you slice and serve it. Enjoy!

Equipment Needed

1. Large mixing bowl
2. Small bowl
3. Measuring cups
4. Measuring spoons
5. Whisk
6. Stand mixer with dough hook (optional)
7. Clean kitchen towel or plastic wrap
8. Pastry cutter (optional)
9. Knife
10. Flour sifter (optional)
11. 9-inch by 13-inch baking pan
12. Oven
13. Toothpick

FAQ

• Q: Can I use instant yeast instead of active dry yeast?A: Indeed, instant yeast can be used in place of active dry yeast. The amount remains unchanged, and it can be mixed directly into the flour. There’s no need to first activate it in warm milk.
• Q: Is it necessary to let the dough rise twice?A: Yes, permitting the dough to rise two times allows for the development of its flavor and texture, producing a cake that is fluffy and light.
• Q: Can I make the streusel topping ahead of time?A: Indeed, the streusel topping can be made beforehand and kept in the fridge for as long as 2 days.
• Q: How can I tell if the milk is warm enough for the yeast?A: The milk ought to be warmer to the touch, about 110°F/43°C. If it feels comfortably warm but not hot, it’s likely around the right temperature.
• Q: What variations can be made to the streusel topping?A: For different flavor profiles, you can add chopped nuts, like almonds or walnuts, or substitute cinnamon with other spices, such as nutmeg or cardamom.
• Q: How do I know when the cake is done baking?A: When the cake is golden brown on top, and a toothpick inserted into the center comes out clean, the cake is done.
• Q: Can this cake be frozen for later use?A: A cake can indeed be frozen, and up to three months is the longest it should be stored there. Keep it in an airtight container, and then when you’re ready, thaw it at room temperature. It should be just as lovely as when you first made it.

Substitutions and Variations

All-purpose flour: You can switch it for whole wheat flour to get a denser texture or use a gluten-free flour mix if necessary.
Coconut sugar or brown sugar has a deeper flavor and is a better substitute for granulated sugar.
Butter (unsalted): For a dairy-free alternative, substitute with margerine or coconut oil.
Active dry yeast: You can use instant yeast, but the dough may rise a little differently.
Almond milk or soy milk can be used as an alternative to dairy milk.

Pro Tips

1. Optimal Yeast Activation Ensure the milk is warm but not too hot (around 110°F/43°C) to properly activate the yeast without killing it. A kitchen thermometer can be very helpful to achieve the right temperature.

2. Kneading Techniques If the dough feels sticky while kneading, add a small amount of flour, one tablespoon at a time, until the dough is smooth and elastic. Be careful not to add too much, as this can make the dough tough.

3. Streusel Texture When making the streusel topping, ensure the butter is very cold to achieve a crumbly texture. If you have time, chill the mixture briefly in the refrigerator before using it.

4. Proofing Environment To create a warm environment for the dough to rise, you can place the bowl in an oven with just the light turned on or near a warm appliance. Just be sure it’s not too hot, as excessive heat can prematurely activate the yeast.

5. Even Baking Rotate the baking pan once halfway through the baking time to ensure even cooking and browning of the streusel topping. This can help achieve a consistent golden color.