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:
- Preheat oven to 390°F. Line a baking sheet with parchment paper.
- 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.
- 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:
- 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:
- 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.
- Then, bake the buns for about 15 minutes. Let cool.
To Make the Streuseltaler:
- Carefully cut the buns in half. Lightly spread some custard on the bottom half, then place the other half of the bun on top.