Craving something oh-so-yummy? Come discover my drool-worthy Streuseltaler recipe! It's so easy and quick to make, and it'll transport you straight back to your favorite German bakery.
Learn how to make a German pastry recipe called Streuseltaler. The name of the pastry is inspired by the round shape of the Taler or in English called thaler. The thaler was a silver coin used throughout Europe for almost four hundred years. Its name lives on in the currencies called dollar.
How is the Pastry called in German?
The pastry is called "Streuseltaler".
How to pronounce "Streuseltaler"?
Listen to this audio file to hear how to say "Streuseltaler" in German.
How to make German Streuseltaler Video Tutorial
Authentic German Pastry - Streuseltaler Recipe
- 2 ½ cups flour
- ⅓ cup sugar
- 1 tbsp. instant yeast
- 1 pinch of salt
- 3.5 tbsp. soft butter
- 1 egg
- ⅔ cup warm milk
- 1 cup flour
- 1 stick cold butter
- ½ cup sugar
- 1 tsp. vanilla sugar or vanilla extract
- 6 oz. red currant jam or your favorite jam
- 1 ½ cups powdered sugar
- 3 - 4 tbsp. lemon juice
- Pre-heat the oven to 350 F.
- Add flour, sugar, yeast and salt to a large bowl.
- Heat the milk and melt the butter in it.
- Add the milk mixture and the egg to the bowl and knead for about 5 min.
- Add to a floured bowl and allow to rise for about 20 min.
- In the meantime, prepare the streusel (crumbles).
- Cube the cold butter into ¼ – inch pieces.
- Add the flour, sugar, vanilla and the butter cubes to a large bowl and knead until crumbles form.
- Add the dough to a floured working area, knead briefly and divide into 8 pieces.
- Form each piece to a ball and allow to rest for about 5 min.
- Roll out each ball to about 5 to 6-inch diameter and place on a baking sheet.
- Add about 1 tbsp. of jam on each dough piece and spread.
- Top with the crumbles and allow to rise for about 15 – 20 min.
- Bake for about 10 – 14 min. in a preheated oven.
- Allow to cool completely on a wire rack.
- In the meantime, you can prepare the glaze.
- Mix the powdered sugar and the lemon juice to a thick glaze and sprinkle or brush it on the pastry.