American Baker in Germany

 This pastry is a German favorite. And one of my personal favorites.  Currant Streusel Pastry (Johannisbeer-Streuseltaler): Yeast Dough: 5 1/4 cups (550g) flour 1/4 cup (50g) sugar 1/2 cup (125mL) warm milk 1 tbsp dry yeast 3/4 cup (200g) butter 1 egg + 1 egg yolk 1/2 tbsp lemon zest 1/2 cup (80g) powdered sugar  Streusel: 2 3/4 cup (350g) flour 1 1/4 cup (250g) sugar 1 tsp vanilla extract or 1 tbsp vanilla sugar 1 cup (250g) butter 200g fresh currants Frosting: 2 cups (250g) powdered sugar tbsps hot water For the yeast dough, combine flour, sugar and powdered sugar.   Mix yeast in warm milk.  Knead into flour mixture with egg, egg yolk butter and lemon zest.  Cover and allow to rise about an hour.  Split dough into 12 pieces.  Press them into discs.  Sprinkle with fresh currants.  Prepare streusel by combining flour, sugar and vanilla and cutting in the butter.  Cover the pastry with streusel.  Allow to rise another half ...

 This cheesecake is great for summer, being no-bake and light and fluffy. The blueberries also make is really pretty. No-Bake Blueberry Cheesecake 1 3/4 cups (200g) graham cracker crumbs or butter cookie crumbs 2 cups (300g) blueberries, fresh or frozen 2/3 cup (160mL) heavy cream 2 tbsp sugar 1 heaping tbsp (10g) gelatin 1 tsp vanilla extract or 1 tbsp vanilla sugar 1/3 cup (80g) melted butter 2 cups (450g) cream cheese 1 cup (125g) powdered sugar 1 tbsp lemon juice 3 tbsp water 1 cup (150g) fresh blueberries for decoration on top Combine graham cracker crumbs and melted butter.  Press into the bottom of a 9-10 inch springform pan.   In a saucepan, add 300g blueberries, lemon juice and sugar and heat over medium heat until mixture becomes jam-like. Use a stick blender to puree the blueberries. Allow to cool completely.  Combine gelatin and water to allow the gelatin to bloom.  In a large bowl, beat cream cheese, powdered sugar, and vanilla.  Add in bl...