Recipe: Currant Streusel Pastry

 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 an hour. Bake at 170°C for 25-30 minutes. 


Combine powdered sugar and hot water. Drizzle over the pastry. I skipped this step, but if you prefer the glaze, feel free to include it.

These are so good. They're not too sweet and have the lovely tang of the currants.



Watch us make this delicious recipe on our YouTube channel here: https://youtu.be/h4yRR_0anaE
Schaut zu wie wir dieses leckere Rezept auf unserem YouTube Kanal machen hier: https://youtu.be/uiqeW8Wf_J0

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