Bakery-Style Crumb Pastries Made Better at Home!”

🍩 Addictive Alert! Streuseltaler Like from the Bakery – Only Much Better! 🥐✨

Ingredients

For the dough:

• 500 g flour
• 1 packet dry yeast
• 250 ml milk (lukewarm)
• 80 g sugar
• 1 egg
• 80 g butter (melted)
• 1 pinch of salt
• Vanilla sugar to taste

For the streusel topping:

• 150 g flour
• 100 g sugar
• 100 g butter (cold, in pieces)

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Instructions

🥣 Prepare the Dough:

1. Sift the flour into a bowl and mix with the dry yeast.
2. Add sugar, egg, melted butter, salt, and vanilla sugar.
3. Gradually stir in the lukewarm milk and knead everything into a smooth dough.
4. Cover the dough and let it rise in a warm place for about 1 hour, until it doubles in size.

🍯 Make the Streusel:

1. Combine the flour, sugar, and cold butter pieces in a bowl.
2. Use your hands to knead the mixture into coarse crumbs.

🥯 Shape the Taler:

1. Lightly knead the risen dough on a floured surface.
2. Shape it into small, flat discs and place them on a baking sheet lined with parchment paper.

🎉 Add the Topping:

Generously sprinkle the streusel over the discs, pressing them down gently.

🔥 Bake:

Bake the Streuseltaler in a preheated oven at 180°C (top/bottom heat) for about 20–25 minutes until golden brown.

FAQs for Streuseltaler Recipe

1. Can I use fresh yeast instead of dry yeast?
Yes, you can substitute dry yeast with fresh yeast. Use 20 g of fresh yeast for this recipe. Dissolve it in the lukewarm milk before mixing it with the flour and other ingredients.

2. Can I make the dough ahead of time?
Absolutely! After kneading the dough, you can refrigerate it overnight. Let it come to room temperature and rise for about 30 minutes before shaping and baking.

3. What if I don’t have vanilla sugar?
If you don’t have vanilla sugar, you can use 1–2 teaspoons of vanilla extract or vanilla paste for the same flavor.

4. Can I use whole wheat flour instead of all-purpose flour?
You can substitute part of the all-purpose flour with whole wheat flour, but keep in mind that the texture might be denser. Using 50% whole wheat and 50% all-purpose flour is a good balance.

5. How do I store leftover Streuseltaler?
Store leftovers in an airtight container at room temperature for up to 2 days. To refresh, warm them briefly in the oven or microwave.

6. Can I freeze the Streuseltaler?
Yes, you can freeze them! Once baked and cooled, wrap them tightly in plastic wrap and place them in a freezer-safe bag. Thaw at room temperature and reheat in the oven for a few minutes before serving.

7. Can I add a glaze or filling to the Streuseltaler?
Definitely! You can drizzle them with a simple glaze made from powdered sugar and a little milk or lemon juice. For a filling, you can add a layer of fruit jam or custard before sprinkling the streusel.

8. Why didn’t my dough rise properly?
This could happen for a few reasons:

• The yeast may have expired.
• The milk might have been too hot or too cold; lukewarm milk is essential for activating the yeast.
• The dough was left in a place that was too cold for rising.

9. Can I use margarine instead of butter?
Yes, you can use margarine as a substitute for butter in both the dough and streusel, but butter will provide a richer flavor.

10. What can I serve with Streuseltaler?
Streuseltaler are perfect with a cup of coffee, tea, or a glass of milk. You can also serve them with a dollop of whipped cream or a side of fruit for an extra treat!

🧁 Enjoy:

Let the Streuseltaler cool and enjoy! They taste best fresh out of the oven – simply irresistible!

Bon appétit! 😋