Yield: 10 Servings
|\N \N||The Art of German Cooking by|
|\N \N||Betty Watson|
|\N \N||PREPARATION Sprinkle yeast over warm water. Heat|
|\N \N||STREUSEL TOPPING|
|\N \N||>>>> NOTE: Streusel is|
2 pk dry yeast ½ c butter ½ c warm water 4 c sifted all-purp. flour ¾ c milk ½ c sugar 1 x grated rind of one lemon 1 ts salt 3 ea eggs milk, sugar, salt and> the ½ cup butter together 'til sugar is dissolved and butter melted. Cool to lukewarm. Add dissolved yeast. Place the flour blended with lemon rind in large mixing bowl; form a well in the center.
Add yeast-milk mixture and the eggs. Stir until blended and smooth. Pour into a buttered 9x13-in baking pan, spreading dough evenly. Let rise in warm place about 45 minutes. NOTE: Next time I would inhibit rising to below edge of pan. Mine rose quite actively, and because of the dough height, the rich Streusel ran over in the oven a bit.
properly pronounced (Stroyzel, not Stroosel. Streu (Stroy) means to strew.) ½ cup butter 1 cup sugar ½ tsp cinnamon Chop butter into the mixed sugar and cinnamon to form fine particles. Sprinkle over top of risen batter. Bake in preheated 375 degree oven for 30 minutes or until top is golden. NOTE: Author suggests top should be syrupy, but >> authentic Streusel is crumby (not a negative remark, quite the contrary! <G>) but moist enough to hold on the dough without falling off.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini