Streuselbrot

Summary

Ingredients

For the dough:

• 420 g wheat flour type 550
• 80 g almonds, round
• 1 pack dry yeast
• 0.5 teaspoon ½ salt
• 40 g suar
• 105 g butter, room temperature
• 160 g milk, a little warm
• Fat for the shape

For the sprinkles:

• 120 g wheat flour
• 80 g butter
• 50 grams sugar

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Instructions

1. Sieve the flour, then mix with the almonds, yeast, salt and sugar. Add the butter in flakes and warm milk. Knead everything into a dough and let rise covered until the volume has about doubled. The dough is quite firm and it can take about 2 hours.
2. Knead the ingredients for the crumble well, press together to form a piece of dough and refrigerate.
3. Knead the yeast dough, shape it into a roll and press it into a greased size 20 loaf pan.
4. Chop the cold crumble dough into coarse crumbles.
5. Brush the dough in the loaf pan with a little milk, cover with the sprinkles and press down well. Let rise covered for about 1 hour.
6. Set the oven to 180 ° C, place the lower third of the pan in the cold oven and bake for 45 - 50 minutes until the crumble is nice and light brown.
7. Let cool a little on a wire rack and then remove from the mold.