Fruit-free yeast streusel cake
A German tray cake with a soft yeast base covered in large crisp butter, flour and sugar crumbs.
Active time1 h
Cooking32 min
Total4 h 30 minResting : 3 h
Add to my week
Loading your week…
Ingredients
- 245 g unsalted butter
- 220 ml whole milk
- 1 medium egg
- 5 ml vanilla extract
- 800 g German type 550 wheat flour
- 21 g fresh baker's yeast
- 4 g fine salt
- 220 g white sugar
Preparation
Soften butter for 20 minutes. Melt 100 g gently for about 5 minutes and cool for 10 minutes. Warm milk for about 5 minutes without exceeding 35 °C. Dissolve yeast and 80 g sugar in it. Add 500 g flour, 3 g salt, the cracked egg, vanilla and cooled melted butter. Knead with a dough hook for 8 minutes until smooth. Cover and prove for about 90 minutes until at least doubled.
245 g unsalted butter220 ml whole milk1 medium egg5 ml vanilla extract800 g German type 550 wheat flour21 g fresh baker's yeast4 g fine salt220 g white sugar- saucepan
- thermometer
- bowl
- mixer with dough hook
- tea towel
After proving, rub 280 g flour, 140 g soft butter, 140 g sugar and 1 g reserved salt into large crumbs without kneading smooth. Grease a 39 × 26 cm tray, 4 cm high, with 5 g reserved butter. Knock back and roll dough onto the tray using 20 g reserved dusting flour. Scatter all crumbs without pressing, cover and rise for 30 minutes.
- bowl
- rimmed tray
- brush
- rolling pin
- tea towel
Bake for about 22 minutes in a preheated conventional oven at 180 °C until the dough is cooked and crumbs golden. Cool on a rack for 30 minutes before cutting small portions.
- oven
- oven gloves
- rack
- knife
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration