Description
A light fluffy yeast dough cake covered with crunchy streusel and your favorite fruit.
Ingredients
- 1/4 cup warm water
- 2 tsp instant yeast or active dry yeast
- 1/4 cup sugar (white or brown sugar)
- 3/4 cup whole milk
- 2 eggs, large, straight from the fridge
- 1 stick of butter (4 oz/ 113.5 g)
- 3 and 1/3 cups (400 g) of all-purpose flour
- 1/2 tsp salt
- grated zest of 1 lemon (optional)
- 1 tsp vanilla paste, vanilla extract or 2 tsp vanilla sugar
Instructions
- First make the streusel since it needs to chill. Here’s the direct recipe link.
- Next sprinkle the yeast on the warm water in a small bowl with a pinch of the sugar. Set aside for about 5 minutes until the yeast is foamy.
- Warm the milk in a small pan on the stove until you see bubbles around the edges. Cut up the butter and add it to the pan to melt.
- Crack your eggs and use a fork to whip them into the butter and milk mixture, then add in the sugar and salt and stir to combine. Check the temperature with your finger (the milk/egg mixture should be just warm to the touch.).
- Put the flour into a large bowl or your stand mixer bowl. Make a well in the center with your hands, then pour in the milk mixture then the yeast mixture. Stir with a wooden spoon to make a rough dough.
- From here, add in the vanilla and lemon zest if you’re using them.
- After that, with a dough hook on your stand mixer, beat the dough for about 5 minutes on low speed (2 on a Kitchen Aid) until you get an elastic sticky dough.
- Cover the dough with plastic wrap and allow to rise on the counter. If you’re working in a space with a warm room temperature, it will take the dough about 1 hour for the first rise.
- Alternatively, cover the bowl and place in the refrigerator overnight. This will give the dough a deeper flavor and cold dough is easier to work! See the recipe notes at the bottom for how to do this.
- Next, butter your sheet pan with a little soft butter and place a piece of parchment on the bottom of the pan. Rub some butter on top of the parchment as well.
- Scrape the risen dough into the prepared pan, sprinkling a little bit of flour on top.
- Use the rolling pin to roll out the dough in the pan. When the dough starts resisting, let it rest for a minute before continuing to roll it out. Do your best to roll it into one even sheet. You may need to stretch the corners a little bit. Don’t worry if it doesn’t fit the pan perfectly.
- Cover the dough again and allow to rest for 30-45 minutes.
- Towards the end of the rising time, preheat the oven to 350 degrees F (180 C).
- Pull out your streusel from the fridge and use a fork or spoon to break up any large clumps of crumbs.
- Arrange the fruit on top of the dough, then sprinkle dough evenly as best you can with the streusel over the fruit and dough.
- Bake the cake for 30-35 minutes or until the dough springs back in the center and the streusel has begun to turn light golden brown and slightly crispy.
- Allow to cool completely, then cut into squares and serve with a dusting of powdered sugar.
Notes
*To make the dough by hand: mix as above in a large bowl with a wooden spoon. When you have a shaggy dough, use a bench scraper to scrape down the sides of the bowl. As you scrape, fold the dough back on itself towards the center of the bowl with a slapping motion. Repeat this for about 5 minutes until the dough is smooth and elastic. It will still be sticky, but most of that will disappear as the dough rises.
**How to use refrigerated dough: the next day roll out the cold dough as described above. You will notice if you work quickly that the dough is MUCH easier to roll out than when it is at room temperature. The trade off here is that it will take a little longer to raise. I usually budget 1 hour vs. the 30 minutes when the dough is at room temp.
- Prep Time: 30 minutes
- Additional Time: 2 hours
- Cook Time: 35 minutes
- Cuisine: German
Nutrition
- Serving Size: 1 piece
- Calories: 259
- Sugar: 12
- Sodium: 147
- Fat: 10
- Saturated Fat: 6
- Protein: 4
- Cholesterol: 44