Streuselkuchen is a classic German yeast cake, also called crumb cake in English-speaking countries.
1 teaspoon sugar
80 ml (⅓ cup) warm water
1 tablespoon active dry yeast
180 ml (¾ cup) milk
1 tablespoon milk
160 ml (⅔ cup) oil
120 ml (½ cup) sugar or honey
1 teaspoon salt
zest from ½ lemon
1 teaspoon vanilla
945 ml (4 cups) flour
2 tablespoons flour
590 ml (2 ½ cup) flour
180 ml (¾ cup) butter, unsalted
2 tablespoons butter, unsalted
160 ml (⅔ cup) sugar
1 teaspoon cinnamon
1 egg yolk
2 tablespoons milk
Mix sugar with warm water and sprinkle dry yeast over top, then let stand until bubbly.
Heat milk, oil, salt, and sugar or honey to 55°C (131°F), then pour into mixing bowl. Add egg, lemon zest and vanilla to bowl. Work in about one cup of flour and yeast, then thoroughly mix.
Gradually mix in remaining flour to make soft dough that forms cohesive ball of dough and does not stick to side of bowl, leaving it clean.
Turn dough out on lightly floured surface and knead for 3 to 4 minutes. When done, shape into smooth ball, then place into greased bowl and turn to grease entire surface. Cover and let rise in warm place until doubled in size.
To make Streusel, combine 590 ml (2 ½ cup) flour, 180 ml (¾ cup) unsalted butter, 160 ml (⅔ cup) sugar, and cinnamon, then massage to mix until Streusel crumbs form.
To make egg wash, add egg yolk and milk in bow, and whisk together.
Once dough has doubles in size, punch down and roll out into rectangular shape to fit 28 x 43 cm (11 x 17 inch) baking sheet. Place on greased baking sheet, then brush with egg wash and sprinkle generously with Streusel. Let rise again.
Once appropriately risen, bake at 200°C (400°F) for 25 to 30 min.
Credit: Rosa Gebhardt, Saskatoon