Streuseltaler (individual streusel buns)
Small yeasted rounds rather than one large cake, each with its own thick cap of streusel, meant for a breakfast table or a bake sale where individual portions matter more than a cake that needs cutting. The dough is the same as any streusel cake in the book, just divided before it is topped.
Prep30 min
Cook20 min
Rest75 min
Oven190°C
Servings12
Christoph's individual streusel buns, the same dough and topping as a full-size streusel cake, portioned before baking rather than cut afterward.
Ingredients
Written for a 40 × 30 cm baking sheet
Units
Temperature
Servings
Yeast dough
- 400 g flour rounded
- 50 g sugar rounded
- 3 g fine salt rounded
- 7 g instant yeast rounded
- 200 ml milk, lukewarm rounded
- 60 g butter, melted and cooled rounded
- 1 egg rounded
Streusel
- 250 g flour rounded
- 150 g sugar rounded
- 8 g vanilla sugar (optional) rounded
- 140 g cold butter, cubed rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Whisk the flour, sugar, salt and yeast together, then add the lukewarm milk, melted butter and egg. Knead by hand or with a dough hook for 8 minutes, until smooth and elastic.
- Cover and prove in a warm spot for 45 minutes, until roughly doubled.
- Make the streusel: rub the cold butter into the flour, sugar and vanilla sugar with your fingertips until it forms coarse, pea-sized crumbs. Chill until needed.
- Divide the risen dough into 12 equal pieces and shape each into a flat round, about 8 cm across, on a lined baking sheet, spaced well apart.
- Let rest, covered, for 15 minutes. Press a shallow dimple into the centre of each round with your fingertips, then scatter the streusel generously over each one.
- Bake at 190°C for 18 to 20 minutes, until the streusel is solidly golden and the buns sound hollow when tapped on the base.
Notes
- Dimpling the centre before the streusel goes on keeps it from all sliding to the edges as the dough rises further in the oven.
- A soft, slightly sticky dough is correct here. Adding extra flour to make it easier to handle gives a denser bun than the tradition calls for.
- Keep the streusel cold until it goes on, for the same reason as any other streusel bake.
- They keep for 2 days at room temperature, covered, and freeze well; refresh a thawed one with a couple of minutes in a warm oven.
Ingredient substitutions
- Instant yeast can be swapped for fresh yeast at roughly three times the weight, crumbled into the lukewarm milk with a pinch of the sugar and left for 10 minutes until foamy before mixing in.
- A spoonful of jam pressed into the dimple before the streusel goes on turns these into a filled version, closer to a Danish.
- Vanilla sugar is a small, traditional touch; plain sugar works identically if it is not to hand.
- For a nuttier streusel, replace 40 g of the flour with 40 g of finely chopped almonds or hazelnuts.
From Christoph Mayer