Streusel Kuchen A La Thoben Recipes

Steps:

• GERMAN YEAST DOUGH: Scald the milk in a small saucepan over medium heat. You will see steam rising from the surface of the milk and small bubbles forming around the edges. Remove the pan from heat and let stand until the milk feels warm to your fingertip, about 10 minutes; an instant-read thermometer should register 110 to 120ºF. Sprinkle the yeast and 1 teaspoon of sugar into the milk and stir well. Let stand for about 10 minutes, until the yeast is bubbly and foamy. To make the dough using a stand mixer: combine 2-1/4 cups of the flour with the remaining sugar in the bowl of the mixer and add the butter and lemon zest. Attach the flat beater and mix on low speed for about 3 minutes. Add the remaining flour 1/2 cup at a time until the flour looks mealy. Remove the bowl from the mixer stand, add the yeast and eggs, and stir with a rubber spatula to make a moist, thick dough. Switch to the dough hook and beat on low speed for 1 minute. Increase the speed to medium and beat for 5 minutes, or until the dough becomes sticky and elastic and begins to pull away from the sides of the bowl. Scrape the bowl and the dough hook. Sprinkle 1 tablespoon flour over the dough and cover the bowl tightly with plastic wrap. Let the dough rise until doubled in size, 1 hour or more depending in the warmth of your kitchen. Lightly flour your work surface. Dislodge the dough from the bowl with a pastry scraper, scrape it out onto the work surface and turn to coat all surfaces lightly with flour. Divide the dough in half. Shape each half into a ball, cover loosely with a clean kitchen towel and let rest for 10 minutes. The dough is now ready to use. Note: if you are using only half the dough, place the second ball of dough into an airtight container and refrigerate it. The next day, shape and bake it into another Streuselkuchen. MAKE THE STREUSELKUCHEN: Butter a 9-inch square baking pan* (do not use cooking spray - the dough must adhere to the pan). Roll the dough on a lightly floured surface to the size of the pan. It will be about ¼ inch thick. Transfer the dough to the pan and pat it onto the bottom and into the corners. Do not make a rim; the dough should be flat. Cover with a kitchen towel. To make the streusel crumb topping, put the flour, confectioners' sugar, vanilla and butter into the work bowl of a food processor (I used my Kitchen Aid mixer with the paddle attachment) fitted with the metal blade. Pulse 5 or 6 times, then let the machine run just until the ingredients begin to form small crumbly masses, about 30 seconds. Do not process beyond the crumb stage. Uncover the dough. Press the crumbs to form clumps the size of large peas, and sprinkle on the top of the dough. Continue making larger lumps of streusel and sprinkling them evenly all over the dough. There will be a generous layer of streusel covering the dough. Cover the Streuselkuchen with a kitchen towel and let stand at room temperature for 20 minutes. Adjust an oven rack to the center position and preheat the oven to 350ºF. Uncover the kuchen and place the pan in the oven. Bake for about 30 minutes, until the kuchen has risen almost to the top of the pan and is golden brown and a toothpick inserted into its center comes out clean. Remove the pan from the oven and immediately sprinkle the top with a generous layer of vanilla confectioners' sugar. Cool completely on a wire rack. This is at its best when very fresh. Cut into portions with a sharp knife. NOTE: I used a 20cm (8-in) square pan and it worked fine.

Steps:

• Dough:.
• If you don't have instant yeast, soften the yeast in the cold condensed milk.
• Mix all the dry ingredients together.
• Add softened butter and eggs to milk and mix well.
• Stir the liquid into the dry ingredients, this dough will be soft.
• Cover tightly and put into refrigerator overnight (will last up to 4 days).
• Streusels: Mix flour and sugar.
• Cut in butter.
• Stir together the egg yolk and vanilla extract.
• Add to dough and mix well.
• Remove yeast dough from refrigerator.
• Knead dough with a little extra flour about 3- 4 minutes, it should not be too sticky.
• Spread or roll on a greased cookie sheet or lined with baking paper.
• If needed make edges with folded tin foil.
• Sprinkle the streusel evenly over the cake.
• Let dough rise for in a warm place until almost doubled.
• Bake in a preheated 325ºF o 350ºF oven for 25 to 30 minutes until it turns a pale gold.

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and salt; cut in shortening until mixture resembles fine crumbs. In another bowl, whisk egg and cream; add to crumb mixture, tossing gently with a fork until mixture forms a ball. , Press dough into a greased 13x9-in. baking dish. Arrange plums over crust., For topping, in a small bowl, combine flour and sugar; cut in butter until mixture resembles fine crumbs. Add cream, mixing gently with a fork until moist crumbs form. Sprinkle over plums. , Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on wire rack.

Steps:

• In a food processor, add 2 cups flour, 1/4 cup sugar, 2 egg yolks, and 1/2 lb. butter (2 sticks, cut up into pieces).
• Pulse until mixture is crumbly and butter is incorporated into the flour (be careful not to overdo it).
• Put mixture in a 13x9 pan which has been sprayed with butter-flavored cooking spray (or, use additional butter).
• Spread mixture and pat down.
• Heat open jars of jam in the microwave for a minute or two so that jam will spread easily over the crumb mixture.
• Spread the 1.5 jars of jam over the mixture in the pan. (Pro Tip: buy three jars so you have enough jam for two batches!).
• Repeat steps 1 through 4 above, but this time pulse a little longer so that the crumb mixture is a little chunkier (not much though!) and sprinkle over layer of jam.
• Bake at 350 degrees for about 1 hour or until golden brown.