MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: Good Old German "Streuselkuchen"
 Categories: German, Bread, Cake
      Yield: 1 Servings
 
    500 g  Flour
     40 g  Yeast
     50 g  Butter
    100 g  Sugar
    1/4 l  Milk (I take a little more,
           Makes the dough raise
           Easier)
      2    Eggs
      1 pn Salt
           Streusel:
    300 g  Flour
    150 g  Butter
    150 g  Sugar
      1    Eggyolk
      1    Vanilla sugar
           Cinnamon at taste
 
  I suppose you know how to make a yeast dough. If not, there are two
  methods, the cold and the warm one. As the cold one is fast to
  describe I give you this one: Dissolve sugar and yeast in the cold
  milk and add all to the other ingredients whereby the butter should
  be rather soft. Mix to a soft dough and leave it well covered
  overnight in the fridge. Next day you knead through the dough using a
  little additional flour so that it will not be too sticky and place
  it on a baking sheet which has been lined with baking paper. You can
  either use a rolling pin to smoothen the dough or just use your
  fingers for it sticking them now and then into the flour- pot.
  
  Now you make the "Streusel" by mixing all ingredients by hand and
  crumbling them into small bits. Distribute the Streusel evenly on the
  dough, cover it with a towel and leave on a warm place for at least
  half an hour. The dough should be well risen. (I myself place the
  baking sheet in my oven - without a towel - and raise the temperature
  to not more than 50 C for else you will kill the yeast, and I leave
  the oven-door just a litlle bit open.)
  
  When the dough has risen to nearly double-height I close the door and
  bake the Streuselkuchen at 180-200 C for 25 minutes until looks light
  golden.
  
  I wish you a good appetite, Ingeborg. From: inge@moritz.escape.de
  (Ingeborg Moritzen)
 
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