German Sheet Pan Crumb Cake
Added by MellowCook66
AI
Photo 1 of 1
No ratings yet
This recipe is shown in a translation. Original language: Deutsch.
Ingredients
Portions
- butter 170 g
- butter, soft 80 g
- egg 1
- fresh yeast 30 g
- lemon juice 1 tbsp
- lemon zest 0.5 tsp
- milk 250 ml
- Salz und Zucker 60 g
- schmand, room temperature 200 g
- sugar 160 g
- wheat flour 750 g
roll out
Roll out to the size of the baking sheet
top
proof
⏱️ 30 min
mix
Work into crumbs using dough hooks, then with your fingers
cool
preheat
Top and bottom heat
🌡️ 180°C
mix
Verstreichen
Spread very thinly over the yeast dough
Krimeln
Crumble the streusel over the top by hand
bake
Until the streusel is golden yellow (approx. 30-35 minutes)
⏱️ 32 min
mix
Add a tablespoon of sugar and stir everything until the yeast has dissolved
pour
⏱️ 10 min
mix
knead
Knead with a food processor or dough hooks for 5-10 minutes
⏱️ 7 min
proof
Leave to rise in a warm place for approx. 1 hour
⏱️ 1h
prepare
Grease the baking sheet or line with parchment paper
knead
prepared baking sheet
yeast milk
cake before baking
milk
250 ml
preheated oven
schmand, room temperature
200 g
sour cream with lemon
chilled streusel
Streuselkuchen
risen dough on the baking sheet
rolled-out dough
dough with sour cream
unrisen pre-dough
lemon juice
1 tbsp
sugar
20 g
fresh yeast
30 g
Bröckeln
Crumble yeast into lukewarm milk
wheat flour
500 g
prepare
Place flour in a mixing bowl and press a deep well into the center
wheat flour
250 g
sugar
140 g
butter
170 g
butter, soft
80 g
egg
1
Salz und Zucker
60 g
lemon zest
0.5 tsp
Comments
Log in to leave a comment.
Loading comments...
