Streuselkuchen

Ingredients

• 400 gflour
• 200 mlmilk
• 80 gbutter — for dough
• 100 gbutter — for streusel
• 100 gsugar
• 20 gyeast
• 1 tspvanilla

Method

1. Start by bringing 80 g of butter and 200 ml of milk to room temperature. This ensures they incorporate smoothly into the dough, creating a soft and even texture. Meanwhile, measure out 400 g of flour and set aside.
2. In a small saucepan, gently warm the 200 ml of milk over low heat until it is lukewarm. Remove from heat and dissolve 20 g of yeast into the milk, stirring gently. Let this mixture sit for about 5 minutes until it becomes frothy, indicating the yeast is active.
3. In a large mixing bowl, combine the 400 g of flour, the yeast mixture, 80 g of softened butter, and 100 g of sugar. Mix until a dough begins to form. Knead the dough by hand on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
4. Place the dough back into the mixing bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about an hour. The dough should double in size, becoming light and airy.
5. While the dough is rising, prepare the streusel topping. In a separate bowl, combine 100 g of butter, 100 g of sugar, and 1 tsp of vanilla. Use your fingers to mix until the mixture forms coarse crumbs. Set aside.
6. Once the dough has risen, preheat your oven to 180°C (356°F). Grease a baking pan with butter and gently press the dough into the pan, spreading it evenly to the edges.
7. Sprinkle the streusel topping evenly over the dough, ensuring it covers the entire surface. Bake in the preheated oven for about 25-30 minutes. The Streuselkuchen is ready when the top is golden brown and the edges of the cake pull slightly away from the pan.
8. Allow the Streuselkuchen to cool slightly in the pan before serving. This cake is best enjoyed warm, allowing the buttery streusel to melt slightly and complement the soft, airy cake beneath.