Makes 4

Ingredients

For the Dough

250g strong white bread Flour

1 tsp instant yeast

100g caster sugar

½ tsp salt

50g butter

1 egg – beaten

100ml whole milk plus

For the Streusel

75 plain flour

75 cold butter cut into small cubes

100g caster sugar

For the Glaze

100g icing sugar – sifted

1-2tbsp tbsp water

Method

For the Dough

1. Place the flour, yeast, sugar and salt in the bowl of a stand mixer fitted with a dough hook. Add the butter, egg and ¾ of the milk. On a slow speed begin mixing until the ingredients come together.

2. Slowly add the remaining milk until you have a soft but not wet dough.

3. Increase the speed and mix for 5 minutes until the dough is smooth and elastic.

4. Cover and leave to rise until the dough has doubled in size. This may tale 1-3 hours.

For the Streusel

5. To make the streusel place the flour and sugar in a bowl and mix. Add the butter and combine to form a ball

6. Heat your oven to 200c/Gas 6 and line 2 baking trays with parchment

7. Tip the dough onto a lightly floured surface and divide into 4. Roll each piece of dough into a ball.

8. Use a rolling pin to flatten each ball into a circle measuring 15cm.

9. Place onto the prepared baking trays, cover and leave for 15 minutes.

10. Crumble the streusel in large chunks over the dough circles covering the surface.

11. Bake in the oven for 10-12 minutes, until risen and the streusel is golden brown.

12. Place on a wire rack to cool.

For the Glaze

13. To make the icing mix the icing sugar with the water to form a running icing. Whilst the Streuseltaler are still warm pour over the icing and leave to set.

Best eaten on the day they are baked.