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Streuselkuchen

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Ingredients
  Yeast 1⁄2 Ounce (15 Gram)
  Lukewarm water 1 Tablespoon
  Flour 8 Ounce (250 Gram)
  Salt 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Lemon rind 1⁄2 Teaspoon, grated
  Sugar 2 Tablespoon
  Lukewarm water 5 Fluid Ounce (150 Milliliter)
  Butter 2 Ounce, melted (50 Gram)
  Egg 1 , beaten
  Digestive biscuits 2 Ounce, crushed (50 Gram)
  Ground cinnamon 1 Teaspoon
  Butter 2 Ounce, softened (50 Gram)
Directions

Mash the yeast and water together to make a smooth paste.
Leave in a warm, draught-free place for 15 minutes or until frothy.
Sift the flour into a mixing bowl with the salt and gingen Add the lemon rind and sugar and make a well in the centre.
Pour in the yeast mixture, the milk, melted butter and egg.
Gradually draw the flour into the liquid, mixing to a dough.
Turn the dough out of the bowl and knead for 3 minutes or until it is smooth and elastic.
Return to the bowl, cover and let rise in a warm place for 1 to 1 1/2 hours or until almost doubled in bulk.
Knock back and knead the dough again for about 3 minutes.
Let it rest for 10 minutes, then roll it out to a square about 2.5 cm/1 in thick.
With your hands, shape the dough into a rectangle about 5 cm/2 in thick.
Place it in a greased 1 kg/2 lb loaf tin.
Mix together all the ingredients for the topping, using your fingers.
Sprinkle the topping over the dough and let rise in a warm place for about 30 minutes or until the dough has risen to the top of the tin.
Bake in a moderate oven (180° C/350° F or Gas Mark 4) for 40 to 45 minutes or until the kuchen is risen and the topping is golden brown.
Remove from the tin and cool on a wire rack.

Recipe Summary

Cuisine: 
German
Course: 
Dessert
Method: 
Baked
Ingredient: 
Lemon

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