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 ...