Popular in many of the German chain bakeries such as Kamps, this large pastry is unusually sweet and large for German desserts. Taler is a German word for "coin" so the name of the dessert literally translates to "Streusel Coin." In this pastry, streusel crumbs are generously piled on a yeasted cake and then drizzled with sugar glaze. The combination of the streusel crumbs and the glaze is extremely sugary. These are large pieces. One pastry can be easily split between two or even three people. The recipe below is for plain streusel taler. However, I have included the steps to add your favorite jam if you would like to bump up the flavor. You can also add fresh fruit or even chocolate if you desire.
- Cake Base:
- 2 cups flour (AP)
- 1 package of dry yeast
- 1/2 cup sugar (white granulated)
- 1/2 teaspoon salt
- 3+1/2 tablespoons butter
- 1 egg
- 1/2 cup + 2 tablespoons milk (warm)
- 2 cups flour (AP)
- 1 cup butter (cut into small pieces)
- 1 +1/3 cups sugar (white granulated)
- 2 tablespoons vanilla flavored sugar
- 2 cups powdered sugar (sifted)
- 5 tablespoons of water
For the cake base:
- Whisk together the flour, sugar, salt and yeast in the bowl of a mixer.
- Add the butter, egg, and milk and mix with the hook attachment.
- When dough is smooth, remove bowl from mixer, cover and leave in a warm place for 20 minutes.
- Return the bowl to the mixer and knead again using the hook attachment until the dough is smooth and elastic.
For the streusel:
- Whisk flour and sugars together
- Add butter and knead everything together with your hands until you have one big ball of streusel or the biggest streusel crumb you have ever seen.
For the glaze:
- In a saucepan heat sugar and water together whisking until sugar is dissolved and the mixture is smooth.
- Keep mixture warm until ready to use so it doesn't harden and crack.
Making the streusel taler:
- Preheat oven to 350 degrees F.
- Line two baking sheets with parchment paper.
- Sprinkle flour on a work surface.
- Divide the dough into 10 equal pieces.
- Take a piece and roll into a ball between your hands.
- Use a rolling pin to roll out a circle 5" in diameter. The thickness should be less than a raw sugar cookie cutout but not paper thin. Somewhere in between.
- Place on a baking sheet and repeat with the rest of the dough.
- Break off a handful of streusel from your big crumb and sprinkle on each disk.
- If you want to add jam, spoon it onto the streusel and then sprinkle a few streusel crumbs on top.
- Bake for about 10 minutes or until the edges just start to turn golden.
- Remove from oven and leave them on the baking sheets for about 10 minutes.
- For the plains ones, brush on a thick layer of glaze coating the entire streusel taler.
- For the ones with jam, drizzle the glaze on, using much less.
- Transfer to a wire rack to cool completely.
These are best if eaten the day they are made.