Streusel Kuchen a La Thoben |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This one is a must eat whenever I am in Berlin, which means getting up and into town early enough to get it fresh from the oven. The cold yeast method makes it one of the fastest yeast cakes ever. Ingredients:
3 1/2 cups flour |
3 tablespoons instant yeast |
4 tablespoons unsalted butter, softened |
1/2 cup sugar |
1 cup evaporated milk, plus |
2 tablespoons evaporated milk |
1 -2 egg (i use 2) |
1/4 teaspoon salt |
2 1/2 cups flour |
12 tablespoons unsalted butter, softened |
3/4 cup sugar |
1 egg yolk |
1 teaspoon vanilla extract |
Directions:
1. Dough:.
2. If you don't have instant yeast, soften the yeast in the cold condensed milk.
3. Mix all the dry ingredients together.
4. Add softened butter and eggs to milk and mix well.
5. Stir the liquid into the dry ingredients, this dough will be soft.
6. Cover tightly and put into refrigerator overnight (will last up to 4 days).
7. Streusels: Mix flour and sugar.
8. Cut in butter.
9. Stir together the egg yolk and vanilla extract.
10. Add to dough and mix well.
11. Remove yeast dough from refrigerator.
12. Knead dough with a little extra flour about 3- 4 minutes, it should not be too sticky.
13. Spread or roll on a greased cookie sheet or lined with baking paper.
14. If needed make edges with folded tin foil.
15. Sprinkle the streusel evenly over the cake.
16. Let dough rise for in a warm place until almost doubled.
17. Bake in a preheated 325ºF o 350ºF oven for 25 to 30 minutes until it turns a pale gold.
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