Streusel for Cakes and Pastry
Crispy Streusel Crumbles is a tasty topping for my cakes and pastries. Just sprinkle the crumbs before baking and it will convert your baked goods into a special treat
Below is a basic Streusel recipe. Leftovers can be kept in the fridge (or freezer) for future use.
2 1/3 cup all purpose flour
10 1/2 tbsp cold Butter
3/4 cup granulated Sugar
The recipe also works with spelled or whole wheat flour. You can add cinnamon, vanilla or lemon zest for more flavor.
Knead all the ingredients together into dough. You can use the kneading hooks of the hand mixer or knead with your hands.
The most important tips for Crispy Crumbles:
Butter: This is the best way to work with the dough, the crumbles will hold together better. For advanced users: the softer the butter, the finer the crumbles.
Kneading: If the crumbles are kneaded for too long, the dough will be too warm and too soft. It is best to first knead with the dough hook so that all the ingredients are well mixed. Then you work with your hands until the sprinkles are the desired size.
Follow the precise recipe: Crunchy crumbles need sugar and fat in the right ratio – and the right temperature. Otherwise the crumbles will be too soft or too hard.
Refrigerate the crumbles: If the crumbles are well chilled before baking, they will hold together better and keep their shape.
Storage: You can use the crumbles for crumble, muffins or cakes and keep them in the fridge until further use.