Gabi's Streusel Kuchen

Gabi’s Streusel Kuchen

Serves 20 (4” x 2.5” pieces)

Source: Gabi Scheibe
Germany

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.

Bread Dough:

1

cake

fresh yeast (42 g) or 1.5 pkg (7 g each) dried yeast

 

 

 

450

grams

flour

3

cups

15

ounces

100

grams

butter

cup

3.5

ounces

100

grams

sugar

cup

3.5

ounces

1

large

egg

 

 

 

 

1

pinch

salt

 

 

 

 

250

ml

milk

1

cup

 

 

Streusel:

375

grams

flour

3

cups

13

ounces

250

grams

sugar

1

cups

9

ounces

250

grams

butter

1⅛

cups

9

ounces

1

pinch

cinnamon (optional, Gabi doesn’t use it)

 

 

 

 

65

grams

sliced almonds (optional, Gabi doesn’t use it)

cup

2

ounces

Fruit Topping:

1

can

sliced peaches (820g jar, 465 g peaches drained)

 

2

cups

1

jar

Schattenmorellen cherries (680g jar, 350 g cherries drained)

2 

cups

Bread Dough:

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).
Add butter (cut into chunks), sugar and salt.
Mix egg and milk and mix into the dry ingredients.
Knead until smooth and elastic.
Leave in a warm place for 1 hour or until doubled.

Line a 40 cm x 34 cm [16” x 13.5”] baking pan (or use two 9” x 13” pans) with parchment paper.
Punch down the risen dough and roll out or press into the pan.
Leave to raise for 1/2 hour.

Meanwhile, prepare the Streusel and Fruit toppings.

Preheat oven to 350F [175C].

Streusel:

Mix all ingredients together blend with your hands until crumbly.

Fruit:

Pour the fruit into separate strainers and let drain.

Construction:

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.
Distribute the streusel evenly over the fruit (using your hands).

Bake in a preheated oven for 20-30 minutes. The streusel should be just turning golden around the edges.

Quick Variation:

For a quick bread, use 1/2 recipe Blueberry Buckle dough.
Place in 9” pan.
Place one jar [680g) of drained cherries on top.
Sprinkle with streusel: 6 Tbs flour, 2 Tbs butter, 2 Tbs sugar
Bake at 375F [190C] for 35-40 minutes.

Steusel Kuchen

Notes:

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 9” [23-24 cm] shallow round pan. Bake 20 to 25 minutes.

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