Raspberry Streuseltaler
Yeast-dough rounds topped with raspberry filling and crumbly streusel, dusted with powdered sugar.
🍽️ Makes 8
Ingredients
| 250 g | all-purpose flour (for dough) | |
| 30 g | sugar (for dough) | |
| 1 pinch | salt | |
| 1 tsp | 5 ml | instant yeast |
| 125 ml | lukewarm milk | |
| 40 g | softened butter | |
| 1 | egg (size M) | |
| 150 g | fresh raspberries | |
| 2 tbsp | 30 ml | sugar (for filling) |
| 1 tsp | 5 ml | cornstarch |
| 60 g | flour (for streusel) | |
| 40 g | sugar (for streusel) | |
| 40 g | cold butter (for streusel) |
Instructions
- Sift the all-purpose flour into a bowl and create a well in the center. Dissolve the yeast and 1 tsp sugar in 2–3 tbsp lukewarm milk inside the well. Let it sit for about 10 minutes until foamy. Add the remaining milk, sugar, salt, egg, and butter. Knead everything into a smooth, elastic dough until it pulls away from the sides of the bowl. Cover and let rise in a warm place for about 1 hour, until doubled in size.
- For the filling, heat the fresh raspberries with sugar and cornstarch in a small saucepan until the mixture thickens slightly. Let it cool completely.
- For the streusel, combine the flour, sugar, and cold butter with your fingers until crumbly.
- Roll out the dough on a lightly floured surface to about 1 cm thick. Use a round cutter or glass (approx. 10 cm in diameter) to cut out circles. Place them on a baking sheet.
- Spoon about 1 tbsp of the raspberry filling onto each dough circle, leaving a 1 cm border around the edges. Generously sprinkle the streusel over the top. Let the pastries rise again for about 15 minutes.
- Bake in a preheated oven at 180 °C (356 °F) top/bottom heat for about 20 minutes, until golden brown. Remove from the oven and allow to cool completely. Dust with powdered sugar before serving.