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1
Mix the Yeast Dough
10 Mins
Room temperature, ~20°C (68°F)
Put the 500 g of dough flour, the 80 g of dough sugar and the salt in a large bowl and stir. Pour in the foamy yeast milk, the beaten egg and the vanilla, and mix until a shaggy dough forms. Add the softened 60 g of butter a few pieces at a time, kneading for 8–10 minutes until the dough is smooth, soft and slightly tacky — it should pull away from the bowl in one piece.
Do not add extra flour to stop the tackiness; a soft, slightly sticky dough bakes into a tender cake, while a stiff dough bakes dry.
Done when: A smooth, elastic dough that springs back slowly when poked.
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2
First Rise
60 Mins
Warm place, about 25°C (77°F)
Shape the dough into a ball, put it in a lightly oiled bowl, cover with a clean cloth and leave in a warm place for about 60 minutes until doubled in size.
A turned-off oven with the light on is a perfect warm spot on a cold day.
Done when: Doubled in size; a finger poke leaves a dent that fills back only slowly.
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3
Rub the Streusel
10 Mins
Room temperature, ~20°C (68°F)
While the dough rises, put the 250 g of streusel flour, the 150 g of streusel sugar and the cinnamon in a bowl. Add the cold cubed 150 g of butter and rub it in with your fingertips until the mixture forms crumbs — some pea-sized, some finer — like coarse wet sand. Do not overwork it into a paste; the lumps are what bake into crisp crumbs. Chill the bowl while the dough finishes rising.
Cold butter and quick fingers make big, crisp crumbs; warm hands melt the butter and the topping turns flat and greasy.
Done when: Loose crumbs in mixed sizes, none larger than a pea.
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4
Shape and Second Rise
20 Mins
Warm place, about 25°C (77°F)
Press the risen dough gently into the buttered tray, spreading it evenly to the corners — it should be about 2.5 cm (1 inch) thick. Scatter the chilled streusel evenly over the top, pressing it down very lightly so it sticks. Cover and leave for 20 minutes while the oven heats.
Keep the streusel layer generous and even — the crumbs should make up about half the cake's height once baked.
Done when: The dough looks puffy again and the crumbs sit in an even layer.
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5
Bake Until Golden
35 Mins
180°C (350°F)
Bake at 180°C (350°F) for 30–35 minutes until the streusel is deep golden and crisp and the dough underneath is cooked through — a skewer pushed into the dough part should come out clean.
If the crumbs brown too fast, lay a sheet of foil loosely over the tray for the last 10 minutes.
Done when: Deep golden, crisp crumbs; a clean skewer; the cake pulls slightly away from the tray edges.
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6
Cool and Cut
10 Mins
Room temperature, ~20°C (68°F)
Leave the cake in the tray for 10 minutes, then cut into 12 squares and lift out. Serve warm or at room temperature, plain or dusted with a little icing sugar.
Cut with a long, sharp knife in one clean stroke — sawing drags the crumbs off.
Done when: Clean-cut squares with the crumb topping intact.
auto_awesome Finishing Touches & Plating
Serve the squares warm or at room temperature with coffee — plain, or with a light dusting of icing sugar. The cake is at its best the day it is baked, when the crumbs are still crisp.
Germany
3h 30m
