Streuselkuchen

Ingredients

• ½ cup warm whole milk
• 2.25 teaspoons instant yeast
• ¼ cup granulated sugar
• 2.5 cups all-purpose flour
• 1 whole egg
• 4 tablespoons unsalted butter, melted
• 1 cup whole milk
• 2 whole egg yolk
• 2 tablespoons cornstarch
• 3 tablespoons granulated sugar
• ½ teaspoon vanilla extract
• 1 cup all-purpose flour
• ½ cup granulated sugar
• 6 tablespoons cold unsalted butter, cubed

Instructions

1. 1

   Pour 0.5 cup warm milk into a medium bowl, then sprinkle 2.25 teaspoons yeast over the surface and let it sit for 2 minutes until foamy (the top will look bubbly).

2. 2

   Add 0.25 cup sugar and 1 egg to the yeast mixture, then whisk with a fork until combined, about 30 seconds.

3. 3

   Gradually add 2.5 cups flour to the wet mixture, stirring with a wooden spoon until a shaggy dough forms and no dry flour remains, about 1 minute.

4. 4

   Pour 4 tablespoons melted butter onto the dough, then knead with your hands in the bowl for 5 minutes until smooth and elastic (it will feel soft and slightly sticky).

5. 5

   Cover the bowl with a damp kitchen towel and place it in a warm spot, like near a sunny window, until the dough has doubled in size, about 60 minutes.

6. 6

   Preheat the oven to 350°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

7. 7

   Pour 1 cup milk into a small saucepan placed over medium-high heat and let it heat until steam rises from the surface and a few bubbles form at the edges, about 4 minutes.

8. 8

   In a small bowl, whisk together 2 egg yolks, 2 tablespoons cornstarch, 3 tablespoons sugar, and 0.5 teaspoon vanilla extract until uniform and smooth.

9. 9

   Slowly pour the hot milk into the egg mixture while whisking constantly to prevent lumps, about 1 minute.

10. 10

    Pour the custard mixture back into the saucepan and place it over medium heat, stirring constantly with a wooden spoon until it thickens enough to coat the back of the spoon, about 3 minutes.

11. 11

    Remove the custard from the heat and let it cool to room temperature, about 20 minutes, stirring occasionally to prevent a skin from forming.

12. 12

    In a medium bowl, combine 1 cup flour and 0.5 cup sugar, then stir together with a fork.

13. 13

    Add 6 tablespoons cold butter cubes to the flour mixture, then squeeze and pinch the mixture between your thumb and fingers until it resembles coarse breadcrumbs, about 2 minutes.

14. 14

    Gently press the risen dough into an even layer in a 9-by-13-inch baking pan, working from the center outward to fill all corners without tearing.

15. 15

    Pour the cooled custard filling over the dough and use an offset spatula or the back of a spoon to spread it into a thin, even layer covering the entire surface.

16. 16

    Sprinkle the streusel topping evenly over the custard in a single layer, distributing it so no custard is visible.

17. 17

    Place the baking pan in the preheated 350°F oven and bake until the streusel is golden brown and the edges are puffed and light golden, about 35 minutes.

18. 18

    Remove the pan from the oven and let the cake cool in the pan for at least 15 minutes before slicing, so the custard firms up and the pieces hold together.

Tools you’ll need

• medium bowl
• whisk
• wooden spoon
• kitchen towel
• small saucepan
• small bowl
• 9-by-13-inch baking pan
• offset spatula or spoon
• oven

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