Lemon Blueberry Streuseltaler
Serves 1230 mins prep40 mins cook
Bright and fruity breakfast pastries with a blueberry filling and streusel topping, these Lemon Blueberry Streuseltaler are a fun twist on the German classic.
0 servings
Instructions
Streusel Mix the flour, sugar, vanilla extract, and butter together with your fingers or a fork until it comes together into large crumbles. Lemon Blueberry Filling In a medium sauce pot, combine all of the filling ingredients. Cover the pot with a lid and place over medium high heat. Stir and check on the blueberries frequently. Once they begin to burst, remove the lid and reduce the heat to medium. Continue cooking and stirring until slightly thickened and reduced – about 10-15 minutes. 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. This is called the "pre-dough" 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 greased bowl; cover with a towel and set somewhere warm to rest for 45 min. While the mixture sits, start on the shortcrust dough. Combine all ingredients for the shortcrust dough into the bowl of the stand mixer. Use the paddle attachment to mix the ingredients together until they just form a cohesive dough. Wrap up the dough and place it in the fridge for 30 minutes or until the yeasted dough is finished proofing. Once the yeasted dough has doubled in size, place it back into the mixing bowl and crumble the refrigerated shortcrust dough overtop. Use the dough hook again to knead the two doughs together – this should take between 5 and 10 minutes. Assembly Preheat the oven to 350 F or 325 F if baking on convection. Arrange two oven racks so that they split the oven into three equal sections. Line 3 baking sheets with parchment paper or silicone baking mats. Split the dough into 12 portions, shape them into balls and roll them out on a floured surface, until they are about 4" in diameter and 1/2" thick. Place 4 rounds on each parchment lined baking sheet. Then spread about 1-2 tablespoons of the blueberry mixture over top of each portion of dough. Layer on a thick layer of streusel on top of each pastry; covering the pastry all the way to the edges. Leave the streuseltaler to rise for another 30 min. Bake Bake the pastries for 20, until they become golden brown. Rotate them after 12 minutes to ensure even browning. Final Steps While they are baking, make the glaze by whisking together the powdered sugar and lemon juice. If needed add a little more lemon juice or powdered sugar until you reach the consistency of honey. Once baked, remove the baking sheets from the oven and place on wire racks. Immediately drizzle the lemon glaze over the pastries. Leave the pastries to cool for 10 minutes before consuming or transferring to a cooling rack to cool fully.View original recipe