Description
This classic German Streuseltaler features a soft, enriched yeast dough base, generously topped with a sweet, crumbly streusel. A creamy, tangy quark (or cream cheese) filling is nestled between the dough and the streusel, adding a delightful richness. The pastry is finished with a delicate drizzle of sweet glaze, offering a harmonious blend of tender, crumbly, and creamy textures with balanced sweetness in every bite.
Ingredients
- **For the Yeast Dough:**
- 250g all-purpose flour
- 30g granulated sugar
- 1/2 tsp salt
- 7g active dry yeast (1 packet)
- 125ml warm milk (about 40°C)
- 50g unsalted butter, melted and cooled
- 1 large egg, at room temperature
- **For the Quark Filling:**
- 250g quark (or cream cheese), softened
- 50g granulated sugar
- 1 large egg yolk
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- **For the Streusel:**
- 150g all-purpose flour
- 75g granulated sugar
- 75g cold unsalted butter, cut into small cubes
- **For the Glaze:**
- 100g powdered sugar
- 1–2 tbsp milk or lemon juice
Instructions
- **Prepare the Yeast Dough:** In a large bowl, combine flour, sugar, and salt. In a separate small bowl, dissolve yeast in warm milk and let sit for 5 minutes until foamy. Add the yeast mixture, melted butter, and egg to the dry ingredients. Mix with a spoon or stand mixer until a shaggy dough forms.
- **Knead and Rise:** Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- **Prepare the Quark Filling:** While the dough rises, combine softened quark (or cream cheese), sugar, egg yolk, cornstarch, and vanilla extract in a bowl. Mix until smooth and well combined. Set aside.
- **Prepare the Streusel:** In a medium bowl, combine flour and sugar. Add the cold butter cubes. Using your fingertips or a pastry blender, rub the butter into the flour mixture until coarse crumbs form. Do not overmix; some larger crumbs are desirable. Place in the refrigerator until ready to use.
- **Assemble the Streuseltaler:** Once the dough has doubled, gently punch it down. On a lightly floured surface, roll the dough into a round shape, about 25-30 cm (10-12 inches) in diameter. Transfer the dough to a baking sheet lined with parchment paper.
- **Add Filling and Streusel:** Spread the quark filling evenly over the dough, leaving a small border around the edge. Sprinkle the prepared streusel generously over the quark filling.
- **Second Rise:** Cover the Streuseltaler loosely with plastic wrap or a damp cloth and let it rise again in a warm place for 30-45 minutes, or until slightly puffy.
- **Bake:** Preheat your oven to 180°C (350°F). Bake the Streuseltaler for 25-30 minutes, or until the streusel is golden brown and the dough is cooked through. If the streusel browns too quickly, you can loosely tent it with foil.
- **Cool and Glaze:** Remove from the oven and let cool completely on a wire rack. Once cooled, prepare the glaze by whisking powdered sugar with 1-2 tablespoons of milk or lemon juice until smooth and pourable. Drizzle the glaze over the cooled Streuseltaler.
- **Serve:** Slice and serve.
Notes
Ensure your milk is warm, not hot, to activate the yeast without killing it.
For extra fluffy streusel, ensure your butter is very cold and work quickly to prevent it from melting.
Store leftover Streuseltaler in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
For a richer flavor, you can add a pinch of lemon zest to the quark filling.
- Prep Time: 45 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: 380
- Fat: 18g
- Carbohydrates: 55g
- Protein: 9g