Gabi’s Streusel Kuchen
This is our favorite breakfast treat while staying at Gabi and Erdmann’s hotel in Idstein, Germany. Of course, it is good for brunch or an afternoon snack, as well. The base of the kuchen (pronounced koo-hen with a guttural h) is a sweet yeast bread which is covered with fruit and then topped with a streusel (pronounced stroi-sel). Gabi says you can use any kind of fruit you want or have on hand, but peaches and cherries seem to be more traditional. She suggests sliced apples are a tasty version, however, in many areas of the country, no fruit is used at all.
Place flour in a large bowl and crumble the yeast over the top (if using dried yeast, add it to a bit of the milk (warmed) and let set 5 minutes before mixing in with the rest of the ingredients).
Line a 40 cm x 34 cm [16” x 13.5”] baking pan (or use two 9” x 13” pans) with parchment paper.
Meanwhile, prepare the Streusel and Fruit toppings.
Preheat oven to 350°F [175°C].
Mix all ingredients together blend with your hands until crumbly.
Pour the fruit into separate strainers and let drain.
After the dough has risen the second time, arrange the drained fruit evenly over the top. The peaches should cover about 2/3 of the area with the cherries covering the other 1/3.
Bake in a preheated oven for 20-30 minutes. The streusel should be just turning golden around the edges.
For a quick bread, use 1/2 recipe Blueberry Buckle dough.
For the 2 of us, I make a 1/4 recipe using one full jar of cherries (we like lots of cherries!). I also use only 1/2 the reduced quantity of streusel. If the streusel is too thick, the top of the bread will not cook properly, especially in the center. Form it into a 9” or 9½” [23-24 cm] shallow round pan. Bake 20 to 25 minutes.
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