Raspberry Streuseltaler
Serves 12
90 mins prep
30 mins cook
120 mins total
Tart and sweet Raspberry Streusel Pastries, have a soft yeasted dough base, a layer of raspberries, and topped with big, delicious streusel.
Yeasted Dough
ozap flour
fl ozmilkluke warm
ozinstant yeast or dry active yeast
ozbutterroom temperature
eggroom temperature
Shortcrust Dough
Berry Topping
ozfrozen raspberriesdefrost and strain the fruit before use
Streusel Topping
Glaze
lemonlemon juice
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Dough
Whisk together flour and sugar in a large mixing bowl. Make a well in the mixing bowl and pour in the slightly warmed milk.
Sprinkle the yeast over the milk and stir to combine - incorporating only a little of the flour/sugar mixture. Cover with a towel and let sit for 10 min.
While the mixture sits, defrost your frozen fruit and drain off any extra liquid.
Slightly mix together the pre-dough and flour/sugar mixture with a spatula. Then add the butter, egg, and lemon zest. Using the dough hook attachment, knead together for at least 10 min on low speed. The dough should come together into a ball and be very smooth. Shape the dough into a ball and place in a bowl, cover with a towel and set somewhere warm to rest for 45 min.
While the mixture sits, start on the Shortcrust dough.
Use the paddle attachment on the mixer to mix together the flour, butter, powdered sugar, and egg yolk until it comes together. Wrap up and place in the fridge for at least 30 min.
Once the yeasted dough has doubled in size, knead it together in the mixer with the refrigerated shortcrust dough.
Split the dough into 12 portions, shape them into rounds and roll them out until they are about 4" in diameter.
Assembly
For the streusel, mix the flour, sugar, vanilla extract, and butter together with your fingers or a fork until it comes together into large crumbles.
Place on a parchment lined baking sheet (no more than 6 per half baking sheet) and layer on the berries.
Layer on a thick layer of streusel on top of each pastry; covering the pastry all the way to the edges.
Preheat the oven to 350 degrees F
Cover the pastries with a towel, and leave to rise for another 30 min.
Bake
Bake the pastries for 20 to 25 min, until they become golden brown.
Final Steps
While they are baking, make the glaze by mixing together the powdered sugar with the hot water. Start with 3 tablespoons and slowly add more if needed. It should be thick but still flowing.
Allow the pastries to cool for at least 10 min and then drizzle with the glaze.