This is Grandma Pepler's recipe carried through the generations. A rich, slightly sweet egg bread with streusel topping for breakfast, brunch, or afternoon tea. We found many variations of this in the German bakeries, most with either fruits or poppy seeds on top.
Soak yeast in the ½ cup warm water and set aside.
Melt butter, then stir in flour, sugar and salt.
Beat eggs with sugar in a separate bowl.
Sprinkle crumbs over cake, then drizzle egg-sugar mixture over the crumbs.
The above directions are exactly as Grandma gave them to me. I baked it in a 9” x 13”[23 cm x 33 cm] pan for about an hour at 350 ° F [175 °C]. It filled the pan to the very top, so I would suggest two smaller pans or a larger roasting pan.
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