Streusel alsacien

Name: Streusel alsacien
Total time: 150 min
Yield: Serves 8
Cuisine: Alsace
Ingredients: 250 g (9 oz) pastry flour (French T45); 12 g (scant ½ oz) fresh yeast; 1 whole egg; 100 ml (scant ½ cup) whole milk; 40 g (3 tbsp) sugar; 120 g (½ cup) unsalted butter; 90 g (scant ½ cup) brown sugar; 1 tsp ground cinnamon

Alsatian streusel cake

⏱ 150 minServes 8Medium300 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

250 g (9 oz)pastry flour (French T45)
12 gfresh yeast
1whole egg
100 ml (½ cup)whole milk
40 g (1½ oz)superfine sugar
120 g (4 oz)unsalted butter
90 g (3 oz)brown sugar
1 tspground cinnamon

250 g (9 oz) pastry flour (French T45)
12 g fresh yeast
1 whole egg
100 ml (½ cup) whole milk
40 g (1½ oz) superfine sugar
120 g (4 oz) unsalted butter
90 g (3 oz) brown sugar
1 tsp ground cinnamon

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 cake pan (24 cm / 9½ in)

1 large bowl (3 L / 3 qt)

1 mixing bowl, 1 L (1 qt)

1 oven

03 — Method

Dissolve the fresh yeast in the lukewarm milk, then mix in the large bowl with the flour, egg, granulated sugar and 40 g (3 tbsp) soft butter.
Knead about 10 minutes until smooth and supple, then cover with a towel and let rise 1 hour at room temperature until doubled.
Make the streusel: rub the rest of the cold butter into the brown sugar, cinnamon and a little flour with your fingertips in the bowl until you have large crumbs.
Preheat the oven to 180 °C (350 °F) on convection, punch down the dough and spread it evenly in the buttered cake pan.
Scatter the streusel generously over the top and let rise 20 more min.
Bake 30 min until the crumbs are golden and crisp, then let cool slightly before unmolding and serving in slices.