One of my absolute childhood favorites: the home-baked Streuselkuchen. It consists essentially of three layers: A bread-like "carrier" layer, whose sole purpose is to carry as much of the Streusel "substrate" as possible. The Streusel is held to the carrier layer by a layer of abricot jam.
Base:
450g flour
2dl milk
yeast
1 soup spoon sugar
salt
100g butter (soft)
Abricot jam
Streusel:
200g ground hazelnuts
150g butter
250g flour
2 soup spoon sugar
combine milk (warm), yeast and sugar, add flour, salt, butter, combine into dough, let rise 1-2 hours, flatten onto baking sheet. Cover with abricot jam.
Combine the Streusel ingredients and produce the Streusel by pressing together little chunks.
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