Streuseltaler German Pastry

Streuseltaler German Pastry
Lora Wiley-Lennartz
Prep: 105 mins
Cook: 10 mins
Total: 115 mins
Servings: 10 servings
Nutritional Guidelines (per serving)
657 Calories
24g Fat
105g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 10
Amount per serving
Calories 657
% Daily Value*
Total Fat 24g 31%
Saturated Fat 15g 73%
Cholesterol 79mg 26%
Sodium 301mg 13%
Total Carbohydrate 105g 38%
Dietary Fiber 2g 6%
Total Sugars 61g
Protein 7g
Vitamin C 0mg 1%
Calcium 39mg 3%
Iron 3mg 15%
Potassium 107mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Popular in many of the German chain bakeries such as Kamps, this large pastry is unusually sweet and large for German desserts. Taler is a German word for "coin" so the name of the dessert literally translates to "streusel coin." In this pastry, streusel crumbs are generously piled on a yeasted cake and then drizzled with sugar glaze. The combination of the streusel crumbs and the glaze is extremely sugary. These are large pieces. One pastry can be easily split between two or even three people. The recipe below is for plain streusel taler. However, I have included the steps to add your favorite jam if you would like to bump up the flavor. You can also add fresh fruit or even chocolate if you desire.

Ingredients

For the Cake Base:

  • 2 cups all-purpose flour

  • 1/2 cup granulated sugar

  • 1 (2 1/4-teaspoon) packet dry yeast

  • 1/2 teaspoon salt

  • 3 1/2 tablespoons butter

  • 1 large egg

  • 1/2 cup plus 2 tablespoons warm milk

For the Streusel:

  • 2 cups all-purpose flour

  • 1 1/3 cups granulated sugar

  • 2 tablespoons vanilla sugar

  • 1 cup butter, cut into small pieces

For the Glaze:

  • 2 cups confectioners' sugar, sifted

  • 5 tablespoons water

For Assembling the Streuseltaler

  • 1/4 to 1/2 cup all-purpose flour, as needed for rolling out the dough

  • 1/4 to 1/2 cup jam , optional

Steps to Make It

For the Cake Base

  1. Whisk together the flour, granulated sugar, yeast, and salt in the bowl of a mixer.

  2. Add the butter, egg, and milk and mix with the hook attachment.

  3. When dough is smooth, remove bowl from mixer, cover and leave in a warm place for 20 minutes.

  4. Return the bowl to the mixer and knead again using the hook attachment until the dough is smooth and elastic.

For the Streusel

  1. Whisk flour and sugars together

  2. Add butter and knead everything together with your hands until you have 1 big ball of streusel or the biggest streusel crumb you have ever seen.

For the Glaze

  1. In a saucepan heat confectioners' sugar and water together, whisking until sugar is dissolved and the mixture is smooth.

  2. Keep mixture warm until ready to use so it doesn't harden and crack.

Making the Streusel Taler

  1. Preheat oven to 350 F.

  2. Line 2 baking sheets with parchment paper.

  3. Sprinkle flour on a work surface.

  4. Divide the dough into 10 equal pieces.

  5. Take a piece and roll into a ball between your hands.

  6. Use a rolling pin to roll out a circle 5 inches in diameter. The thickness should be less than a raw sugar cookie cutout but not paper thin. Somewhere in between.

  7. Place on a baking sheet and repeat with the rest of the dough.

  8. Break off a handful of streusel from your big crumb and sprinkle on each disk. 

  9. If you want to add jam, spoon it onto the streusel and then sprinkle a few streusel crumbs on top.

  10. Bake for about 10 minutes or until the edges just start to turn golden.

  11. Remove from oven and leave them on the baking sheets for about 10 minutes.

  12. For the plains ones, brush on a thick layer of glaze coating the entire streusel taler.

  13. For the ones with jam, drizzle the glaze on, using much less.

  14. Transfer to a wire rack to cool completely.

Tip

  • These are best if eaten the day they are made.