Cooking instructions
1 hour 30 minutes Print
1. Place a sheet of foil on the bottom of a square baking dish (25x25 cm). The ends of the foil should hang slightly on both sides (about 4-5 cm). Turn on the oven to preheat to 175 degrees. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand that is placed in the oven or simply hung on the grill. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.
2. For the top layer of the pie, mix flour (1 cup), brown sugar (one and a half tablespoons), regular granulated sugar (one and a half tablespoons), a pinch of salt and cinnamon. Add chopped butter (60 g) and rub it into the mixture with your hands until you achieve a uniform crumbly consistency. (You can use a blender.) Divide the mixture into two equal parts. Flour seeder tool Flour must be sifted even if you grind it yourself and guarantee the absence of lumps and pellets. Waking up through the sieve, the flour is loosened, saturated with oxygen, the dough rises better and then has a better texture. You can sift using any fine sieve or, for example, a special OXO seeder, which works on the principle of a meditative rocking chair.
3. For the bottom layer of the pie, in one bowl with a spoon, thoroughly mix flour (1 cup), baking powder, soda and salt (half a teaspoon), in another - sour cream and vanilla extract. In a third bowl, beat the butter (65 g) with sugar with a mixer at moderately high speed until the mixture becomes fluffy (about 5 minutes), add the egg and continue beating until smooth. Then combine the contents of all three containers, alternately adding the sour cream and egg mixture to the flour and beating with a mixer at low speed.
Crib How to check egg quality
4. When the dough is ready, add blueberries to it and mix thoroughly with a spoon or hands so as not to damage the berries too much.
5. Place the blueberry batter into a baking dish and smooth the surface with a spatula. Sprinkle the previously prepared crumbly mixture for the top layer of the pie evenly on top.
6. Place the pie in the oven on the middle shelf and bake for 25 minutes.
7. Remove the pie from the oven, sprinkle with the second part of the crumbly mixture and put it back in the oven. Bake until fully cooked (about 25 minutes).
8. After oven, leave the cake in the pan for 10 minutes. When it has cooled slightly, remove it from the pan by carefully pulling it out by the overhanging ends of the foil.
Like all peoples of the world, the Germans especially value their culinary history, in which the Streuselkuchen pie, or “streusel,” takes pride of place. It is not known exactly who came up with this recipe. But information has been preserved that by the end of the 19th century the pie was known and knew how to cook in every region of Germany.
Originally, streusel was made from a yeast dough filled with pudding or fruit filling and sprinkled with shortbread crumbs. Today, the pie is made with both sponge and shortbread crust, depending on the density of the filling, and with different streusel heights.
How to make confectionery crumbs: cooking secrets
The success is largely due to the addition of sugar and flour crumbs, which are now also called streusel. After baking, it turns into a golden-brown crispy crust and gives the pie not only a great taste, but also a presentable appearance.
It’s not at all difficult to make your own culinary crumbs, or streusel. The cooking recipe involves using the following ingredients: 60 g of flour, 30 g of sugar and butter at room temperature. The optimal proportion for streusel is 2:1:1. You can add egg yolk (for a golden brown crust). All ingredients are combined in one bowl and, using a regular fork, ground until crumbly. After this, the mass is further crushed by hand.
You can sprinkle the finished streusel on any muffins and cookies. Thanks to the inexpensive and easy-to-prepare crumbs, you can achieve a golden-brown and aromatic crust on sweet baked goods.
Cooking tips:
- butter can easily be replaced with high-quality margarine;
- if the crumbs stick together, you need to add a little more flour to it, and if they fall apart, then, on the contrary, add butter;
- The streusel will turn out even tastier if you add cinnamon, orange zest, chopped nuts or cocoa to taste.
Silesian streusel pie: recipe with cottage cheese
This recipe comes from Silesia, a historical region in Central Europe that covers parts of Germany, Poland and the Czech Republic. And the debate still continues: who actually invented the real streusel, the Germans, Poles or Czechs.
In Silesia, streusel is prepared according to a traditional recipe, that is, based on yeast dough. The most delicate curd mass based on cream cheese is used as filling, and the pie is generously sprinkled with culinary crumbs on top.
The pie dough is mixed from a packet of yeast (7 g), a glass of milk, 50 g of butter or margarine, 50 g of sugar, a pinch of salt and 450 g of flour. There is no need to pre-prepare the dough. Simply combine all the ingredients and knead into an elastic dough. Leave it on the table for half an hour, wrapped in film, until it rises a little.
Meanwhile, beat 3 eggs, 200 g of sugar and the same amount of butter with a mixer until a thick and high foam forms. Then add 1 kg of cream cheese to the same mass. Mix well and put in the refrigerator for a while.
Make the streusel. The recipe is as follows: grind 200 g of sugar, the same amount of butter, a little cinnamon and 350 g of flour into crumbs.
Form a pie. Roll out the yeast dough and place it on a rectangular baking sheet, raising the edges slightly. Spread the curd filling evenly on top and sprinkle thickly with crumbs. Bake at 175 degrees for 35 minutes.
Original streusel pie with strawberries: recipe
To prepare the dough: beat 50 g of soft butter until creamy, add 150 g of sugar and an egg. In a separate bowl, combine sifted flour, 10 g of baking powder and a pinch of salt. Add dry ingredients and 100 ml of milk to the egg-butter mixture. Beat with a mixer and pour the dough into a baking dish. Place strawberries cut into large slices on top. The streusel is evenly distributed on top.
Recipe for making crumbs: rub 4 tablespoons of sugar and flour, 50 g of butter and the same amount of coconut flakes with your hands. Bake the cake for 35 minutes at 175 degrees until the skewer is dry.
Streusel with cherries
Delicate and crumbly shortbread , juicy filling with pleasant sourness and a crispy crust - what could be better for home tea drinking. This is one of the most successful combinations of products for Streusel pie. The recipe with cherries is easy to prepare and has high taste.
First you need to make it from 150 g of butter, 50 g of powdered sugar, eggs and two glasses of flour. You don’t have to cool the dough, but immediately distribute it in the mold and, after placing a load (peas, beans) on it, put it in the oven for 10 minutes.
Meanwhile, pit a glass of cherries, add two tablespoons of sugar and the same amount of starch. Mix. After this, make the streusel. The recipe for its preparation in this case consists of grinding 50 g of sugar, 100 g of flour and 50 g of butter until crumbly.
Place the cherry filling on top, spread the crumbs evenly on top and place the pie in the oven for 20 minutes. It is better to cut the streusel after it has cooled.
Raspberry Streusel Pie
Thin and with fresh raspberries, perfect for summer tea drinking. At the very beginning of its preparation, crumbs are made from 125 g of butter, sugar, vanillin and 175 g of flour. While the dough is preparing, the streusel rests in the refrigerator.
For the dough, beat butter at room temperature and a glass of sugar. Then add 4 eggs, a packet of baking powder (10 g), vanillin and a glass of flour. Knead the dough and immediately place it on a baking sheet. Place 400 g of raspberries on top and sprinkle with cooled crumbs. The streusel, the recipe with a photo of which is presented on this page, will turn out to be aromatic and very tasty in the summer. The amazing taste of such baked goods will be appreciated by all members of your family.
Streusel with chocolate chips
To prepare the dough for this recipe, you need to beat a glass of sugar and eggs (2 pcs.) with a mixer until fluffy foam. Then add a glass of warm kefir, a teaspoon of soda, 2 cups of flour, 50 g of cold melted butter and vanillin.
Beat all ingredients until smooth. Pour the resulting dough into the top. Decorate with chocolate streusel made from equal amounts (50 g) of flour, cocoa, sugar and butter. Bake for 40 minutes at 180 degrees.
Streusel crumble is a great addition to any pies or scones. To prepare such crumbs, sugar, flour and butter are usually used. Standard proportions for streusel are 2 servings of sugar, 2 servings of flour and 1 serving of butter.
This topping is great for decorating various buns. For example, for me, as a child, the most delicious was the Yaroslavl bun, sprinkled with crispy sweet crumbs.
Today we will make 3 types of streusel: classic, almond and with the addition of coconut flakes. Depending on what you plan to sprinkle with crumbs, the composition of the streusel can be changed. Almond topping is good for pies with fruit fillings, such as cherry or raspberry.
And for pies with cottage cheese filling, I often add coconut flakes to the streusel. You can also add muesli or oatmeal.
A difficult recipe for streusel - topping for buns and pies of European cuisine, step by step with photos. Easy to prepare at home in 40 minutes. Contains only 103 kilocalories.
- Preparation time: 40 min
- Cooking time: 40 min
- Calorie Amount: 103 kilocalories
- Number of servings: 5 servings
- Occasion: Dessert, snack
- Complexity: Not an easy recipe
- National cuisine: European cuisine
- Type of dish: Desserts and baked goods
- We will need: Oven
Ingredients for nine servings
- Streusel classic
- Butter 50 g
- Wheat flour 100 g
- Sugar 100 g
- Almond streusel
- Butter 60 g
- Almonds 50 g
- Wheat flour 80 g
- Sugar 100 g
- Coconut streusel
- Coconut flakes 50 g
- Butter 50 g
- Wheat flour 80 g
- Sugar 60 g
Step-by-step preparation
- To make a classic streusel we need flour, butter and sugar.
- Cut the cold butter into cubes.
- Place it in a deep bowl. Add sugar and flour there.
- Grind everything until it becomes fine crumbs. It is better to do this quickly so that the butter does not melt. Place the finished crumbs in the refrigerator for 30 minutes.
- For almond streusel you will need almonds, flour, soft butter and sugar.
- Grind almonds in a blender or mill.
- Combine ground almonds, flour, room temperature butter and sugar.
- Grind all the ingredients until they form fine crumbs. Place the streusel in the refrigerator for 30 minutes.
- For streusel with coconut flakes we will need flour, soft butter, sugar and the shavings themselves.
- Here the process is even simpler. Mix all the ingredients and grind with your hands until crumbly. We put it in the refrigerator.
- I had streusel prepared for buns of various shapes (you can use any yeast dough). Before sprinkling the buns, you need to grease them with something. For example, yolk, milk or just water.
- Bake the buns until golden brown in the oven at 180°C for 40 minutes.
- Serve the finished buns with milk or tea. The remaining streusel can be packed and stored in the freezer.
Homemade baked goods always taste better than store-bought ones. Each of us remembers moments when grandmother or mother prepared delicious buns with sprinkles, which were moderately sweet and very appetizing.
To understand what I'm talking about, look at the photos; most likely, every reader of my site will be able to remember them, and pleasant taste associations will arise in their heads.
In this article I will tell you how to make topping for buns from childhood and prepare delicious buns at home for the whole family.
First, it’s worth clarifying that it’s called Streusel. It's not at all difficult to prepare.
Streusel is a crunchy crumb topping on baked goods. It is made from shortcrust pastry.
Today it is very popular among confectioners, and not only in industrial production, but also among ordinary amateurs in the home kitchen.
A little history
Judging by the name, it becomes clear that they first learned about it in Germany. She is credited with being born in Silesia; historians claim that this is confirmed in literary sources of the nineteenth century.
Streusel is also called a classic German pie, which has many variations. Each of them can safely be considered a relative of the grated pies known in our country.
Only this time, we will learn how to make Streusel at home yourself.
It is not at all difficult to prepare, but despite this fact, Streusel is successfully used to create appetizing and beautiful tops when baking homemade buns. Let's get into practice now.
Classic baking sprinkle recipe
In fact, you don't need to use a lot of Streusel to decorate your baked goods.
To decorate with crumbs for 10 pieces of buns, it will be enough to mix the sprinkles from 1 tbsp. l. sl. margarine. If you need more, increase the proportions accordingly.
It is important to note that the ratio of ingredients in the recipe is not exact. To prepare crumbs for decorating different products, you can change the ratio.
The change in the number of components will determine what properties the Streusel will need to be prepared in the end.
To make the mass denser, you should add 1 piece to the mixture. chickens yolk. Flour can be used in slightly larger quantities so that the composition consists of up to 3-4 parts to one part of sl. oils
It is worth mentioning the sweet taste of the sprinkles. If you add less sugar or prepare a salty mass, you no longer need to decorate the sweet buns with it.
Reducing the amount of flour and slurry introduced. the butter should be understood that the mass will be large, but at the same time it will be tender and crumbly.
Components: sl. oil; flour; sugar. Component ratio: 1 to 2 to 1, respectively.
Cooking algorithm:
- Sl. Grind the butter with sugar using a fork. For this purpose the oil should be at room temperature.
- I add flour and rub the mixture with my hands to create a decor. The size and consistency are chosen at your discretion, so grind the mass until you are completely satisfied with the result.
It will be finer if you add more flour mixture, but the mixture will be dry and dense.
With experience, you will get the feel for the perfect Streusel to coat your baked goods with your hands. But do not forget that the warmth of your hands can turn the mass into viscous and crumbly.
Thick topping for buns
Dense Streusel is prepared as follows:
- Add chicken to mixture. yolk and grind with butter and sugar, and only then add flour.
- The mass must be rubbed with your hands to the desired state.
Helpful advice: If the sweet topping doesn’t work out the first time, don’t despair. You need to put the crumbs in the refrigerator, all that remains is to add flour and grind again.
Streusel is not sweet
Cooking algorithm:
- I sprinkle with sl. cool the butter with flour and chop with a knife.
- I grind it into crumbs. As you can see, it is prepared in exactly the same way as simple chopped dough.
If you want to prepare the Streusel with the same structure, you need to collect the entire mass into a ball and grate it. Choose the size personally, it can be either large crumbs or smaller ones.
Variety of crumb recipes
Cooks love to change up classic topping recipes. One option is to add chopped nuts to the crumbs.
In this case, I advise you to take almonds, lemon or orange zest, cinnamon, cardamom, vanilla, in general, any spices that can be added to baked goods.
There is no need to be afraid of experiments; the main thing is that the added components should not burn out during heat treatment.
In order for the Streusel to retain its crumbly structure, feel free to place it in the refrigerator or simply in a cold place before use.
Before covering the buns with sprinkles, you should brush the surface of the chicken dough. egg, so the decoration will be securely attached to the baked goods.
The crispy decor will be crumbly, appetizing, and also very tasty. As a rule, the topping turns out lighter than the baked goods themselves, greased with yolk, and therefore the buns look very beautiful and appetizing.
Before serving, the finished baked goods can also be sprinkled with powdered sugar. This will make the decor of the buns look even more tempting, and therefore no sweet tooth will be able to resist such a treat.
Recipe for beautiful buns strewn with crumbs
Using yeast dough, you can bake very beautiful buns at home, sprinkled with Streusel. The recipe will not cause any difficulties for housewives, and despite the fact that you need to work with yeast dough, it will not take much time to cook.
The main task is to knead the dough correctly and give the buns the desired shape. These beautiful buns can be taken to work as a snack, given to the kids at school, or simply served with a flavorful drink, either coffee or tea.
Ingredients: 5 tbsp. flour; ¾ tbsp. sugar; 1 tsp salt; 140 gr. margarine; 15 gr. raw yeast; 1.5 tbsp. milk or water; 1 pack vanillin.
Ingredients for sprinkling: 3 tbsp. flour and sugar; 50 gr. sl. oil.
You can replace water or milk with a mixture of equal parts kefir and milk.
Cooking algorithm:
- Sl. The oil must be used chilled. I mix it with sugar and flour and make crumbs. The mixture will be paste-like, so you need to add a little more sugar, and add flour in the same way. If the mass is small and mealy, feel free to add chicken. yolk or sl. oil.
- I stir the mixture to form crumbs. I put the sprinkles in the refrigerator for 20 minutes.
- Mixing ingredients for a simple yeast dough. I wait for the first rise and knead the mass. After the second, you can cut the dough into future buns. Making them is not at all difficult. I make balls from the mixture and dip them in the slurry. butter, so I sprinkle it with crumbs.
- I make cuts on the buns, 3 pcs. will be quite enough.
- The preparation is ready, all that remains is to send the buns to the oven so that they brown.
Recipe for buns with sprinkles, originally from childhood
I love experimenting in the kitchen with buns. I always like to find that option for preparing baked goods that will remind me of childhood.
These buns really reminded me of the moments when my grandmother cooked them, spread them with slurry. butter, sprinkle with crumbs and serve with hot tea. This afternoon snack is always my favorite.
Ingredients for the dough: 3 tbsp. flour; 1 tbsp. milk; 50 gr. margarine; 3 tbsp each sugar and vegetable oil; 2 pcs. chickens eggs; 1 pack van. sugar; 1 tsp dry yeast; half tsp salt.
Ingredients for crumbs: 1 tbsp. sugar and the same amount of words. oil; 2-3 tbsp. flour.
Cooking algorithm:
- I dissolve the yeast in warm milk. I mix them, add flour, about 2 tbsp. and sugar - 1 tsp. You need to give time for the dough to rise.
- I melt margarine. I mix chickens in it. egg, van sugar, sugar, salt and vegetable matter. oil. I mix everything thoroughly. I add yeast and flour to the mixture. I knead the dough and let it sit for about 2 hours. It needs to be a warm place where there are no drafts.
- The dough will become several times larger. You need to form small balls and place them on greased parchment. oil. Place distances between the buns. Let them sit for 20 minutes.
- At this time I am preparing the topping. I melt the words. butter, add flour and sugar. I grind the mass into crumbs. I coat the buns with the chickens. egg, beat it in advance and sprinkle the baking with sprinkles.
- I bake the treat with crumbs for 20 minutes at 200 degrees. in the oven. The buns should be covered with a golden crust. In fact, baking time may vary, because it all depends on your oven.
Serve lush buns with the aroma of childhood and the taste of summer on the table with a cup of milk or tea. We must admit that the buns will be very tasty even when cooled.
Recipe for buns with sprinkles and summer filling
Delicious buns with sweet topping are not at all difficult to prepare, and their taste can be varied by adding berries, fruits or jam to the filling.
The recipe is very versatile, because you can make such delicious buns both in the summer with fresh fruit and in the winter with jam or marmalade.
The choice is yours - please your family with delicious homemade baked goods as often as possible!
Ingredients: 200 ml milk; 50 gr. margarine; 2 pcs. chickens eggs; 3 tbsp each rast. butter and sugar; 1 tsp dry yeast; 2.5 tbsp. flour; 0.5 tsp salt; 1 pack van. sugar. For the filling, take berries or fruits.
Ingredients for crumbs: 2 tbsp. flour and 1 tbsp. sugar and sl. oils
Cooking algorithm:
- I make crumbs with my hands. I combine all the ingredients and rub them with my fingers.
- I heat the milk to room temperature, dissolve yeast in it, a little sugar, add flour, about 2 tablespoons. I stir, give the dough time to rise. To speed up this process, the bowl of dough can be placed in a bowl full of warm water.
- I melt the margarine and add the chickens. egg, salt, vanilla and vegetable matter. oil. I mix and add to the dough. I add flour and knead the dough. I let the mixture sit for 1-1.5 hours.
- I divide the dough into parts, approximately 12 balls. I roll out each of them and put 1 tsp in the center. fillings.
- I fasten the edges securely, giving the workpiece a round shape. I place the balls on greased parchment. oil, the seam should be at the bottom. Be sure to leave space between the buns as the yeast dough will expand during baking. Leave for 20 minutes to proof.
- I coat the risen buns with the whipped chicken mixture. eggs and decorate with sprinkles as generously as possible.
- I bake the buns until golden brown. Baking time will depend on the power of your oven.
As for the filling, I tried different variations, for example, fruits, berries, boiled condensed milk and even cow candies.
To prevent the jam from leaking out of the buns, you need flour, but not in large quantities; you can also achieve thickness by using breadcrumbs.
Homemade buns can be served either hot or chilled. The temperature won't make any difference this time and won't ruin the taste.
Rolls go amazingly with different drinks, for example, a glass of cold milk, aromatic coffee or sweet cocoa, herbal tea.
Choose your favorite drink, prepare delicious buns and enjoy the pleasant taste!
This concludes the recipes for sweet rolls with tasty toppings. Study the recipes on my website, try them in practice, surprising your loved ones with delicious homemade pastries.
Follow everything that is indicated in the recipe to achieve the desired result, and if it happens that the first time you fail to bake beautiful rolls with sprinkles, you should not be upset, because each of us has faced this task for the first time and also experienced failures .
I wish you exceptional success in the kitchen and bon appetit! Follow the blog for new recipes so you don't miss anything interesting!
My video recipe
A wonderful thing - Skype! and in conversations, as if by the way, Irishka writes, “and dad says, “You don’t need any cake, this pie is better!”
I guess let’s ask Ira... Irishka, she’s kind, she immediately told me about the recipe, and now I’m bringing it to you.
The French have very similar pies, and Mila 55 also recently served something similar. But there is still a difference and I am happy to treat you to the most delicious, lush, sweet and aromatic Streusel cake!
Mix 150g of flour, 20g of yeast, a pinch of sugar and 100-150 ml of warm milk - this is dough.
Place it in a warm place and cover with a towel.
(please note - this very quick dough can increase five times!
If the yeast is great, it's ready to run out of the bowl in 20 minutes!
Therefore, we quickly add to the dough
100-120 g of sugar and a bag of vanilla sugar, mixed with 1 egg and 150 ml of warm milk and add about 400 g of flour and a pinch of salt.
Knead and add 80 g of soft butter,
Knead again and place in a warm place, covering with a towel.
(the dough looks silky and is a little liquid for kneading by hand)
about forty minutes and it’s time to settle the dough.
We'll besiege you a second time in half an hour. After this approach, knead the dough and place it in a mold with a diameter of 28 cm. It’s best to use baking paper so that it forms high sides - the dough just flows!!!
The height of the pie is solid - measured 7 cm.
I oiled the tracing paper. It’s also possible until my husband runs out of his supplies
Now attention! - straight through our fingers we punch out the deep holes and into them, into each one, we put a piece of butter, the size of the upper phalanx of the little finger.
Let's make the streusel. If anyone doesn’t know, don’t be afraid! It’s a scary word, but doing it is easy and pleasant!
In a bowl with a fork or spoon or quickly with your hand (you can lick it later!) rub
70g sugar
70g butter, soft or cold grated
and 100g flour.
Cover the pie with this delicious crumb and leave it to rise for about 30 minutes in total - it will rise in time!
Place the pie for 30-35 minutes in an oven preheated to 180 degrees.
Then there are two options.
1. Cream, about 150g, preferably 20-23%, pour onto the pie, kneading the places where you can see the indentations from the holes where we put the butter. And bake for 8-10 minutes.
2. No frills - and enough oil! Just keeping an eye on the pie from now on. We poke it with a splinter and check for readiness as best we can.
Let the pie cool in the pan for about 15 minutes and remove it along with the paper onto a wire rack. There, carefully release the pie from the paper and wait for it to cool completely - this is where a gun will come in handy to drive away the household members who have come running to the smell - they will be annoying and flattering!
Don't trust them!
and drive them away - to the computer, toys, to the sofa!!! - otherwise, all the fluffiness will be crushed when cutting a warm pie and it will not be able to make a First Impression on others.
But both you and the pie deserve for those around you to sigh in admiration -
seven centimeters tall! (and this is not a chapel)! 
Excellent loose, slightly wooly, delicate and aromatic texture!
and the streusel!? - yes, zastrelitsa - what a delicious streusel! - no words!
I've already baked it for the third time in two weeks.
PY SY: I don’t have a gun myself, yes!
What saves me is my husband’s forgetfulness; he periodically, after 15-20 minutes, asks, without taking his eyes off the computer or the TV, “Marus, is there something baking there?”
- “Marusya, did you seem to be baking something?” and then forgets
But I have another test - my fingers - these are just trying to tear off a piece of streusel and quickly stuff this deliciousness, sweet and crunchy, into my mouth
Irishka Irinka your dad is right! Marusin also has the same opinion! Thank you so much for this culinary masterpiece - that’s exactly how I rate it!
