Streuseltaler German Pastry Recipe
A delightful German yeasted cake features a generous streusel topping and a sweet sugar glaze.
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Instructions
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Preheat oven to 350 F.
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For the cake base, combine flour, granulated sugar, yeast, and salt in a mixer bowl.
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Add butter, egg, and milk, then mix with a hook attachment until smooth.
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Remove, cover, and let the dough rise in a warm place for 20 minutes.
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Return to mixer and knead again with the hook attachment until the dough is smooth and elastic.
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For the streusel, whisk flour and sugars together.
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Add butter and knead by hand until a large streusel ball forms.
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For the glaze, heat confectioners' sugar and water in a saucepan, whisking until dissolved and smooth; keep warm to prevent hardening.
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Line 2 baking sheets with parchment paper and flour a work surface.
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Divide the dough into 10 equal pieces.
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Roll each piece into a 5-inch diameter circle of medium thickness.
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Place on baking sheets.
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Sprinkle a handful of streusel on each disk; optionally add jam and a few more streusel crumbs.
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Bake for about 10 minutes, or until edges begin to turn golden.
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Remove from oven and cool on baking sheets for 10 minutes.
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Brush plain talers with a thick layer of glaze; drizzle glaze lightly on jam-filled ones.
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Transfer to a wire rack to cool completely.