Summary

Ingredients

For the yeast dough:

• 300 grams flour
• 50 grams sugar
• 125 ml milk
• 1 cube yeast
• 40 g butter, or mararine
• 1 egg (s)
• 0.5 ½ lemon (s), the zest

For the shortcrust pastry:

• 250 g flour
• 160 g butter
• 80 g powdered suar
• 1 egg yolk

For the sprinkles:

• 350 g flour
• 250 grams sugar
• 1 butter-vanilla flavor
• 250 g butter, or mararine

For covering:

• 200 g currants

For the cast:

• 250 g powdered suar
• Water, hot

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Instructions

1. Mix the flour and sugar for the yeast dough. Stir the yeast into the slightly warmed milk and dissolve it. Mix a pre-dough together with approx. 4-5 tablespoons of the flour-sugar mixture. Let rest covered for 15 minutes.
2. In the meantime, for the shortcrust pastry, knead the butter in pieces, powdered sugar and egg yolk together. Let rest in the refrigerator for at least 30 minutes.
3. Add the finished dough, butter, egg and lemon zest to the flour-sugar mixture. Knead for a few minutes in the food processor and then let rise covered for about 45 minutes in a warm, draft-free room.
4. When the yeast dough has doubled, knead the shortcrust pastry with the yeast dough. Cut 12 pieces, shape them into a round shape, pull them out flat with your hands and possibly push them apart with your fingers. Place on baking sheets lined with baking paper. If possible only 4 pieces per tray. Then do not cover too closely with the cleaned currants.
5. For the crumble, knead the flour, sugar, butter vanilla flavor and butter together. If possible, do not add any additional flour, because the crumble should still be soft (I therefore like to use margarine at room temperature, which is a bit stickier when topping). Pull apart the crumble and place generously on top of the yeast pieces. Carefully press the crumbles on the edge, they should completely cover the yeast dough there. Let rise again for at least 30 minutes.
6. Then bake at 170-175 degrees hot air for about 25-30 minutes (depending on the degree of browning you want) and let cool down.
7. For the icing, mix the powdered sugar with 3-4 tablespoons of hot water (works well with a hand blender). Pour the icing into a small bag, cut off a tiny corner and draw strips on the streuseltaler.