German-Australian Streuselkuchen
A traditional Barossa German-Australian traybake featuring a tender, pillowy yeasted base smothered in thick, golden cinnamon streusel crumbs.
- Prep
- 35 min
- Cook
- 25 min
- Total
- 60 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 365 kcal
Equipment
- •23x33 cm slice baking tray
- •Large mixing bowl
- •Small saucepan
- •Wire cooling rack
- •Clean tea towel
Nutrition
Per serving, approximate
- Calories
- 365 kcal
- fat
- 15 g
- carbs
- 52 g
- fibre
- 2 g
- protein
- 5 g
- calories
- 365 kcal
Instructions
- 1
Grease a 23x33 cm baking tray and line the base with baking paper.
- 2
Whisk 350 g plain flour, yeast, 50 g caster sugar, and salt together in a large mixing bowl.
- 3
Pour in warm milk, melted butter, and beaten egg, stirring until a soft, sticky dough forms.
- 4
Knead the dough on a lightly floured surface for five minutes until smooth and supple.
- 5
Press the dough evenly across the prepared baking tray using floured fingers.
- 6
Cover the tray loosely with a clean tea towel and leave to rise in a warm spot for 45 minutes.
- 7
Preheat the oven to 180C (160C fan-forced).
- 8
Rub 200 g flour, 140 g sugar, cinnamon, and chilled butter together with fingertips until chunky crumbs form.
- 9
Scatter the crumb topping generously over the risen dough, pressing down very gently.
- 10
Bake for 22 to 25 minutes until the streusel is golden and the base is cooked through.
- 11
Cool in the tray for 15 minutes before transferring to a wire cooling rack to cool completely.
Chef's tips
Ensure the milk is only lukewarm to touch so you do not kill the yeast. Keep the butter cold when making the streusel topping to ensure distinct, crunchy buttery clumps rather than a paste.
Ingredient substitutions
- instant dried yeast → 10 g active dry yeast proofed in the warm milk first
- caster sugar → granulated white sugar
Storage
Store slices in an airtight container at room temperature for up to three days.
Reheating
Warm individual slices in a 160C oven for five minutes to restore crumb crispness.
Common mistakes to avoid
- •Using boiling milk, which will kill the yeast and prevent the dough from rising.
- •Melting the streusel butter, which creates greasy paste instead of textured crumbs.
- •Overbaking the tray, which dries out the yeasted base.
Serving suggestions
Cooked German-Australian Streuselkuchen?
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