Strawberry Streusel Kuchen
This traditional German pastry is the perfect dessert to accompany your coffee!
Servings 12
Ingredients
Dough
- ½ cup milk
- 5 g instant dry yeast
- 35 g granulated sugar
- 1 egg yolk
- vanilla seeds from one pod or 1 tsp vanilla extract
- 220 g bread flour
- 25 g unsalted butter at room temperature
Streusel topping
- 30 g brown sugar
- 30 g granulated sugar
- 50 g butter at room temperature
- Pinch of salt
- 85 g all-purpose flour
- 500 g strawberries sliced
Instructions
- In a bowl of a stand mixer, add the yeast to the warm milk and let it set for 3 – 4 mins. Add sugar, egg yolks, vanilla and half of the flour. Using the dough hook, knead on medium speed for 2 – 3 mins. Add butter then the rest of the flour and mix until you have a soft dough. Make sure not to over mix.
- Allow the dough to rise until it doubles in volume. This depends on the temperature of your kitchen. I let mine set for 30 minutes, but it could take you an hour or more if your kitchen is cold.
- Line a 20X30 cm baking pan with parchment paper. Once dough has doubled in volume, roll it to fit in the prepared pan. Allow the dough to rise again in the pan.
- Meanwhile preheat oven to 200°C.
- Top the dough with the sliced strawberries and then sprinkle with the streusel.
- Bake for 12 minutes.
- Allow to cool slightly. Can be enjoyed warm, at room temperature.