Easy German Streusel Pastries with Sugar Glaze
Ingredients
Dough
- 500 g all-purpose flour (Type 405)
- 200 ml milk
- 30 g fresh yeast
- 60 g sugar
- 1 organic lemon
- 80 g soft butter
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- all-purpose flour, for dusting
Streusel topping
- 125 g sugar
- 125 g butter
- 180 g all-purpose flour (Type 405)
- 1 pinch salt
- 1 pinch ground cinnamon
Sugar glaze
- 80 g powdered sugar
- water, as needed
Preparation
In a mixing bowl, combine flour and make a well in the center
Warm milk and crumble fresh yeast into it. Add sugar to the well, then pour in the yeast mixture. Mix with a little flour to form a small starter. Cover and let rest for 15 minutes
Wash the lemon, pat dry, and zest. Add soft butter, egg, half of the lemon zest, vanilla extract, and salt to the dough. Knead for about 5 minutes until smooth. Cover and let rise for 30 minutes at a warm place
For the streusel, combine sugar and cubed butter in a bowl. Add flour, remaining lemon zest, salt, and cinnamon. Rub the mixture between your hands to form coarse crumbs. Set aside
Line a baking sheet with parchment paper. Roll out the dough on a floured surface and cut 8-10 circles. Place on the baking sheet. Preheat oven to 180°C (top/bottom heat) or 160°C (convection)
Top each circle with streusel crumbs
Bake for 15-20 minutes until golden brown
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely
For the glaze, mix powdered sugar with water until smooth
Drizzle the glaze over the cooled pastries
