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Streuselkuchen (German crumb cake)

  • 8 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


½ recipe German yeast dough (recipe follows), risen, deflated, shaped into a ball and allowed to rest for 10 minutes
¾ cup (105g) unbleached all purpose flour
6 tablespoons confectioners’ sugar
6 tablespoons (¾ stick/84g) cold unsalted butter, cut into tablespoon-sized pieces
vanilla confectioners’ sugar, for sprinkling – I used regular confectioners’ sugar
German yeast dough
½ cup (120ml) whole milk
1 package (2¼ teaspoons) active dry or rapid–rise yeast
¼ cup (50g) granulated sugar
cups (315g) unbleached all purpose flour, plus more as needed
4 tablespoons (½ stick/57g) cold unsalted butter, cut into 4 tablespoon-sized pieces
finely grated zest of 1 lemon
2 large eggs, at room temperature

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