Better Than the Bakery: Irresistible Streuseltaler

 These German pastries are the ultimate coffee break treat. Featuring a soft, fluffy yeast dough and a generous topping of buttery crumbles finished with a sweet glaze, they are surprisingly simple to make and far superior to any store-bought version.

Prep Time: 30 minutes | Rise Time: 1 hour | Cook Time: 20 minutes | Total Time: 1 hour 50 minutes
Course: Dessert, Snack
Cuisine: German

Ingredients

For the Dough:

• 500 g (about 4 cups) all-purpose flour

• 7 g (1 packet) active dry yeast

• 75 g (⅓ cup) granulated sugar

• 250 ml (1 cup) lukewarm milk

• 75 g (5 tablespoons) unsalted butter, softened

• 1 large egg

• 1 pinch of salt

For the Streusel Topping:

• 125 g (1 cup) all-purpose flour

• 75 g (⅓ cup) granulated sugar

• 100 g (7 tablespoons) cold unsalted butter, cubed

• 1 teaspoon vanilla sugar or ½ teaspoon vanilla extract

For the Glaze:

• 100 g (¾ cup) powdered sugar

• 2-3 tablespoons milk

Instructions

1. Make the Dough:

• In the bowl of a stand mixer or a large mixing bowl, whisk together the flour, dry yeast, and sugar.

• Add the lukewarm milk, softened butter, egg, and salt. Using the dough hook attachment (or by hand), knead for 5-7 minutes until you have a smooth, slightly tacky dough that pulls away from the sides of the bowl.

• Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1 hour, or until doubled in size.

2. Prepare the Streusel:

• While the dough is rising, make the streusel. In a medium bowl, combine the flour and sugar.

• Add the cold, cubed butter and vanilla. Using your fingertips, rub the butter into the flour mixture until it forms coarse, crumbly lumps. Do not overwork it. Place the bowl in the refrigerator until needed.

3. Shape the Pastries:

• Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and divide it into 6-8 equal portions.

• Roll each portion into a ball, then flatten it with your palm into a round disc about ½-inch thick and 4-5 inches (10-12 cm) in diameter.

• Place the shaped discs onto a baking sheet lined with parchment paper, leaving a couple of inches between each one.

4. Add the Topping and Bake:

• Preheat your oven to 350°F (180°C).

• Take the streusel from the refrigerator and sprinkle a generous amount onto each dough disc, gently pressing down so the crumbs adhere.

• Bake for 20-25 minutes, or until the edges are golden brown and the streusel is crisp.

• Transfer the pastries to a wire rack and allow them to cool completely.

5. Glaze and Serve:

• Once the Streuseltaler are cool, prepare the glaze. In a small bowl, whisk the powdered sugar with 2 tablespoons of milk until smooth. If it's too thick, add the remaining milk, one teaspoon at a time, until it reaches a drizzling consistency.

• Drizzle the glaze over the pastries in a zig-zag pattern.

• Enjoy with a hot cup of coffee or tea!

Pro Tips for Success

• Lukewarm Milk is Key: The milk should be warm to the touch (about 110°F/43°C). Too hot, and it will kill the yeast; too cold, and the dough won't rise properly.

• Cold Butter for Streusel: For perfect, crumbly streusel that don't melt into the dough, your butter must be cold.

• Don't Over-Knead: Once the dough is smooth and elastic, stop kneading. Over-kneading can make the pastries tough.

• Storage: These are best enjoyed the day they are made but can be stored in an airtight container at room temperature for 1-2 days.