Well, doesn’t time fly!
I hadn’t been able to post for various reasons and now before I know it more than a month has gone by.
About this time in two weeks my family and I will be ready to board our flight to Italy. I am apprehensive and a little anxious to meet relatives I have not seen since I was six years old. Life is strange like that. I had wanted so badly to visit my family’s homeland and now I feel nervous like I’m about to take my first bungee jump ( not that I ever have or ever will!). Not being able to make this trip with my sister and leaving an aging father doesn’t help.
So what to do?
Bake, I suppose!
It always lifts my spirits.
What do you do when your feeling blue?
Today, I took the other half of the German Yeast dough from the Bienenstich recipe and turned it into Streuselkuchen, a German crumb cake from Greg Patent’s “A Baker’s Odyssey”.
1/2 recipe German Yeast Dough,
risen, deflated, shaped into a ball and allowed to rest for 10 minutes
3/4 cup all purpose flour
6 tablespoons confectioners (icing) sugar
6 tablespoons cold unsalted butter, cut into small pieces
Confectioners (icing) sugar, to dust
Butter a 9 inch square baking pan. Roll out the dough on a lightly floured to about the size of the baking pan. Transfer the dough to the pan and pat it into the corners.
Cover with a teatowel to prevent drying out.
Make the streusel:- Put flour, sugar and butter into the work bowl of the food processor fitted with a metal blade. Pulse 5 or 6 times then run the machine continuously for about 30 seconds until the mixture is crumbly.
Uncover the dough. Press the crumbs to form clumps the size of peas and sprinkle on top of the dough. There will be a generous layer of streusel. Cover the streuselkuchen with the tea towel and let it stand at room temperature for 20 minutes.
During this time heat the oven to 350F/180C.
Uncover the pan. Bake for 30 minutes until the kuchen is risen and golden brown.
Sprinkle with sugar and allow to cool completely.