Streuseltaler - better than from the bakery

Streuseltaler - besser als vom Bäcker












 

These delicious streuseltaler taste absolutely delicious! They taste much better fresh, of course, than the popular model from the bakery.
They are easy to make and actually only consist of basic ingredients that are quickly found together. Unfortunately, the Streuseltaler are always eaten too quickly. Be sure to try them out, they just taste so delicious ...
Here you can find another version for Streuseltaler with a little yeast and / or Lievito Madre.

Ingredients:

For the dough:
  • 150g milk, lukewarm
  • 60g sugar
  • 1/2 cube of yeast (or 1 bag of dry yeast)
  • 350g flour (best type 550)
  • 50g butter, preferably room temperature
  • 1 egg
  • 1 heaped tablespoon of applesauce (don't be surprised, you won't taste it afterwards)
  • 1 pinch of salt
  • 1 teaspoon vanilla extract * or 1 bag (bourbon) vanilla sugar
SPREADS:
For the cast:
  • 250g powdered sugar
  • 4 tbsp water

Preparation:

  1. Mix the lukewarm milk with the sugar and the yeast in a mixing bowl until smooth. (With the Thermomix 2 min. / 37 ° C / level 2.)
  2. Add the remaining ingredients and knead everything with your hands or a mixer / food processor with the dough hook to a smooth dough until the dough separates from the edge of the bowl. (Thermomix: 3 min./ dough kneading level)
  3. Cover the dough in a bowl in a warm place and let rise for 45-60 minutes. It should have at least doubled its volume. (I have had the best experiences with yeast dough with glass so far.)
  4. While the yeast dough is resting, the crumble dough can be prepared.
  5. To do this, briefly knead all the ingredients for the crumble dough together so that a crumbly dough is formed. (Thermomix 15 sec / level 6) Place in the refrigerator until further processing.
  6. After the rising time, carefully divide the dough into 8 equal pieces on the lightly floured dough base / work surface. You're welcome not knead again!
  7. Carefully shape / roll out into round, flat thalers (I prefer to do it with my hands so as not to squeeze too much air out of the dough.) And place on two magic stones or two baking sheets lined with baking paper.
  8. Distribute the crumble dough evenly on the dough coins.
  9.  Baking with hot air:  The two magic stones / baking sheets in the cold Put the oven in and put it in 160 ° C hot air for approx. 20 minutes to bake.
  10. Baking with upper-lower heat: Put the first magic stone or the first tray in the cold oven and add 180 ° C OU heat for about 20 minutes to bake. During this time you should cover the streuseltaler on the other magic stone / tin with a kitchen towel, so the taler still has some time to rise. These are then pushed into the hot oven after the first sheet and for about 15 minutes baked.
  11. After the baking time, let cool down on a wire rack.
  12.  The baking time and temperature can vary slightly in your oven!
  13. For the icing, mix the powdered sugar with the water in a bowl (Thermomix 10 sec / level 6) and spread evenly over the cooled streuseltaler with a spoon or pastry brush.

 

(If you don't have applesauce, just leave it out. It doesn't affect the taste, but it's my insider tip for tender, moist yeast dough.)

Streuseltaler - besser als vom Bäcker

 

Streuseltaler - besser als vom Bäcker
tip: I prefer to use the overnight method with yeast dough. The dough tastes much better and more aromatic because it goes slowly and cold in the refrigerator. For this, the milk is not warmed up beforehand and the dough moves for 8-10 hours. Covered in the refrigerator instead of in a warm place.
♥ Have fun baking! ♥
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