Streuselkuchen: German #163

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 Streuselkuchen: German #163

A sweet, yeast, crumb cake that’s excellent for a brunch or served with coffee.

Sweet Yeast Dough:

  • 1 c. Warm milk                                                           
  • 2-1/4 tsp. Yeast
  • 1/2 c. Sugar
  • 1/2 c. Melted butter
  • 2 eggs
  • 5 c. Flour
Crumb Topping:
  • 1 c. Flour
  • 1/2 c. Sugar
  • 1/2 c. Cold salted butter
  • 2 tsp. Vanilla extract
  1. Dough: dissolve the yeast in the warm milk and let it sit for 5 minutes to proof.  If the mixture turns frothy, continue.  If not, use a different batch of yeast.
  2. Add the sugar, butter and eggs and mix well.
  3. Mix in the flour a cup at a time.  Once the dough is too thick to mix, use your hands to mix it and knead it.
  4. Let the dough rise for an hour.
  5. Once risen, spread the dough out into a large cookie sheet.  Let the dough rise for another hour.

  6. Crumb Topping:  Combine 1 cup of flour with 1/2 cup sugar.
  7. Cut in 1/2 cup butter, add the vanilla.
  8. Mix and press the mixture with your hands to create a crumb consistency.
  9. Sprinkle the crumb mixture on the pan of dough.
  10. Bake at 375F for 20 minutes or until the edges of the cake are golden brown.
Results: I made this cake twice.  The first time I made it it was a gummy mess. I could not get the yeast to froth. I tried 4 times. On the fourth time I went ahead and completed the recipe, which was a mistake. I had to throw it out.  I was going to just move on and make cake #164 but I couldn’t understand why I couldn’t get the yeast to froth. So, 1 month later I tried again. Again, 3 times I couldn’t get the yeast right. I finally figured out what I was doing wrong—either the milk was too hot or too cold. Also, I added 1/4 cup of the sugar, which the recipe failed to mention that you need to do because the sugar produces carbon dioxide— the leavening gas that causes the dough to rise. If there is not enough sugar in the yeast mixture the dough will rise slowly or not at all, which was the case.  Lesson learned—after wasting 1/2 gal. of milk and perfectly good yeast.  The second cake came out right. It was delicious. However, it should have baked about 5-10 minutes longer, it was a bit doughy in the middle.  No one noticed but me.
Bottom Line: Even though this was very good, I’m moving on.
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