In a bid to combine my love for all things German with my love for all things edible, I decided a couple of weeks ago to have a go at making Streuselkuchen. When I lived in Germany, my friend Christina used to bring a load of Streuselkuchen with us whenever we went hiking. We used to drink it down with “Westminster Tee”, a bizarre brand of “English” tea which I’ve only ever had in Germany. In any case, I was very keen to replicate this, and our church’s monthly parish lunch seemed like a good enough opportunity. If you google Streuselkuchen you’ll find a million and one different recipes. To give you a bit of a heads up (for those who don’t know German and consequently can’t read its German Wikipedia page), Streuselkuchen consists of crumble on top, fruit in the middle, and a tasty pastry base. This is what it (normally) looks like:
The saying goes that Streuselkuchen (or just Streusel, as the Germans I know call it) originated in Silesia. Silesia used to be a part of Germany until 1945, and now only a tiny corner of the former province makes up part of the state of Saxony, around the town of Görlitz, on the Polish border. For those of you who never did History GCSE (ahem, husband), this is where Silesia used to be when it was German:
The recipe I used comes from our German friend Silke from Wuppertal, but who lives up the road from us, and the result was delicious. I’ve made two different batches using different fruits, and apple is my favourite so far, though it’s always nice to have more than one fruit. Here’s the recipe:
1 pinch of salt
125 ml Milk
Yeast (can use dry yeast)
1 pinch of salt
Dough: Put dry yeast, 1 teaspoon of sugar and 2 tablespoons of warm milk in a cup and cover to rise. Put flour in bowl, make hollow in middle. Pour other ingredients around edge (butter in small pieces). When risen pour yeast in hollow, cover with flour and mix and knead all to dough. Flatten dough and put on baking tray.
Streusel: Put all ingredients in bowl at same time and make crumbs with fingers (or 2 forks).
You can put Streusel directly on dough or put fruit in between.
Bake ~ 20-30 min at 170° (fan oven).