Popular all across Germany, streuseltaler can be found in just about any German bakery. It is typically comprised of a yeasted cake topped with streusel and then covered with vanilla glaze. Another popular way to serve this dessert is to cut the cakes in half and fill them with a creamy vanilla custard. Unlike the original, this version is egg-free and dairy-free! Serve it for breakfast or dessert with a cup of coffee.

Streuseltaler: German Custard-Filled Streusel Bun [Vegan]






For the Buns:

  • 2 1/3 tablespoons active dry yeast
  • 3 1/2 tablespoons sugar
  • 1 1/4 cups flour
  • 2 tablespoons vegan butter
  • A pinch of salt
  • 1/2 cup lukewarm water

For the Streusel:

  • 1 cup flour
  • 4 tablespoons vegan butter
  • 1/3 cup sugar
  • Vanilla sugar, to taste
  • Juice of 1/4 lemon

For the Filling:



To Make the Dough:

  1. Preheat oven to 390°F. Line a baking sheet with parchment paper.
  2. In a bowl, add flour, sugar, yeast, and a bit of the lukewarm water. Cover with a kitchen towel and let stand for about 15 minutes to activate the yeast.
  3. Put the rest of the dough ingredients into the bowl and mix together. Knead everything together until you have a smooth dough. Cover with a kitchen towel and let the dough rise in a warm place for about 30 minutes. In the meantime, make the streusel topping.

To Make the Streusel Topping:

  1. In a bowl put together all streusel ingredients. Rub everything together with your fingers until you have crumbles. Store in the refrigerator until ready to use.

To Make the Buns:

  1. Separate the yeast dough into six equal parts. On a lightly floured surface, roll each piece into a round shape. At last, put the streusel topping on the buns.
  2. Then, bake the buns for about 15 minutes. Let cool.

To Make the Streuseltaler:

  1. Carefully cut the buns in half. Lightly spread some custard on the bottom half, then place the other half of the bun on top.