These traditional German Streuseltaler cookies are deliciously soft, yeast-based pastries topped with a buttery crumble and finished with a sweet glaze. Perfect for pairing with coffee or tea, these cookies are a favorite treat across Germany. Here’s how you can make them at home!
Ingredients
Servings: 12 cookies
For the Dough:
Flour: 300 g (2 ½ cups)
Sugar: 60 g (¼ cup)
Dry Yeast: 1 packet (7 g / ¼ oz)
Salt: 1 pinch
Butter (soft): 50 g (3 ½ tbsp)
Egg: 1
Warm Milk: 150 ml (⅔ cup)
For the Crumble:
Flour: 250 – 300 g (2 to 2 ½ cups)
Cold Butter: 250 g (1 cup)
Sugar: 250 g (1 ¼ cups)
Vanilla Sugar (optional): 1 tsp
For the Glaze:
Icing Sugar (sifted): 250 g (2 cups)
Water: As needed
Preparation
Step 1: Prepare the Dough
In a large bowl, mix the flour with the dry yeast. This helps the yeast distribute evenly through the dough. Next, add the salt, butter, sugar, egg, and warm milk. Using a dough hook attachment on a mixer, knead the mixture into a smooth dough. If mixing by hand, knead until the dough becomes soft and elastic, which should take about 5-7 minutes.
Once the dough is ready, cover the bowl with a clean kitchen towel and let it rise in a warm place for about 20 minutes. The dough should become slightly puffed as the yeast activates.
Step 2: Prepare the Crumble (Streusel)
While the dough is rising, prepare the crumble. Cut the cold butter into small cubes and place them in a bowl. Add the flour, sugar, and vanilla sugar (if using). Quickly knead the ingredients together using your fingertips or a pastry cutter until the mixture forms a ball. Be careful not to overwork the dough to prevent the butter from melting. You want to keep it cold to achieve a crumbly texture. Set the streusel ball aside for later use.
Step 3: Shape the Dough
Once the dough has risen, punch it down and knead it again, using a little extra flour to prevent sticking. Form the dough into a long roll and divide it into 12 equal balls. Roll each ball into a 12 cm (about 5-inch) circle. These will be the base for your cookies.
Place 6 dough circles on a baking sheet lined with parchment paper, making sure to leave some space between each one.
Step 4: Add the Streusel
Take the prepared streusel ball and divide it into 12 equal parts. Tear the crumble into small pieces and generously sprinkle them over the top of each dough circle, pressing them lightly so they adhere to the dough.
Step 5: Bake the Cookies
Preheat the oven to 180°C (350°F) for a standard oven or 160°C (320°F) for a fan oven. Bake the Streuseltaler for about 15-20 minutes, or until the crumbles are set but not browned. Be careful not to overbake; you want the crumbles to remain light in color.
Once baked, remove the cookies from the oven and let them cool on a wire rack.
Step 6: Prepare the Glaze
While the cookies cool, prepare the glaze. In a small bowl, mix the sifted icing sugar with a little warm water, adding just enough to create a smooth, thick glaze. The consistency should be spreadable but not too runny.
Step 7: Glaze the Cookies
Once the cookies are completely cool, use a pastry brush to spread the glaze over each Streuseltaler. Allow the glaze to harden before serving.
Nutritional Information (per portion, approximate)
Calories: 420 kcal
Carbohydrates: 55 g
Protein: 6 g
Fat: 20 g
Fiber: 2 g
Sodium: 100 mg
These German Streuseltaler cookies are a delightful treat, perfect for sharing or enjoying as a snack. The combination of soft yeast dough, buttery crumble, and sweet glaze makes them truly irresistible!
