Raspberry Streuseltaler breakfast pastries are tart, sweet and the perfect addition to your next brunch!
Streuseltaler AKA Waldbeerflecks
Growing up, my mom, my sister, and I would go to Germany in the summers to visit family, and eat all of the yummy food that Germany has to offer! Every morning we would go to the closest bäkerei (bakery) and pick out a pastry to have as our breakfast.
One summer we discovered these Waldbeerflecks and we fell in love! They are a variation of the classic streuseltaler -these have a soft yeasted dough base, traditionally with a layer of mixed berries, including red currants, and topped with big, delicious streusel. What’s not to love?
Tips for making Raspberry Streusesltaler
- When making yeasted dough, ensure that you allow your mixer to fully knead the dough, until it forms a smooth ball and the sides of the bowl are cleaned.
- You can use any berries available to top these raspberry streuseltaler! My favorites are raspberry and red currants, as the streusel makes these pretty sweet, it is nice to have the tartness of the berries to balance it out. If you are using frozen berries, make sure to defrost and drain them before using!
- For the streusel, make sure to layer it on in nice large chunks, this way you will end up with nice large pieces of streusel!
- Do not roll the dough out too thin, it should be about 1/2″ thick. If it gets too thin, shape it back into a ball and re-roll it out.
Ingredients for Raspberry Pastries
- All Purpose Flour: Any all purpose flour will work for these! I have not yet tried any other flours with this recipe.
- Sugar: This recipe uses granulated sugar in the yeasted dough as well as powdered sugar in the shortcrust dough and glaze.
- Milk: The streuseltaler use milk as the liquid in the yeasted dough; however, it will also work with non-dairy milks such as almond or light coconut milk.
- Butter: The butter in both doughs adds moisture to the pastries as well as makes them softer! It’s important that the butter for the yeasted dough is at room temperature, otherwise it will cool down the dough and be difficult to incorporate. On the other hand, the butter for the shortcrust dough should be cold! The butter in the streusel should be very soft – this will make it much easier to incorporate all of the ingredients.
- Eggs: I use standard large eggs from the store. This recipe uses one full egg in the yeasted dough and one egg yolk in the shortcrust dough. The egg yolk adds extra richness to the dough.
- Yeast: In this recipe, instant yeast is used. However, if you are using active dry, simply bloom the yeast in the milk alone first and then proceed with the recipe.
- Lemon Zest (optional): Lemon zest is optional but it adds delicious flavor to the dough!
- Vanilla Extract: I like to use a combo of vanilla extract and lemon zest to give the base dough an extra boost of flavor.
- Raspberries: While these taste amazing with red currants, they can be hard to come by so I have included the option to use raspberries instead. I usually use frozen raspberries because they are less expensive!
- Lemon Juice: The lemon juice in this recipe is simply for the glaze to add a little zing on top of these sweet pastries.
How to make bakery style Streuseltaler at home
- Combine all streusel ingredients into a medium bowl. Rub the butter into the dry ingredients by hand until there are no dry bits left. Set aside.
Prepare the fruit
- If using frozen fruit, defrost the fruit in the microwave until no longer frozen. Don’t cook the fruit just simply defrost it, then strain in a sieve until it is time to use them.
- Combine flour and sugar in the bowl of a stand mixer and whisk together. Make a well in the center and pour in the yeast and the warmed milk. Mix the milk and yeast together with a spoon, slowly add in a little bit of the flour/sugar mixture.
- Cover the bowl with a towel and let bloom for 10 minutes. After ten minutes have passed, the milk/yeast/flour/sugar mixture should be bubbling
- Using a rubber spatula, give the contents of the bowl a quick stir and then add the remaining ingredients for the yeasted dough
- With a dough hook, knead the mixture on low speed for 10-15 minutes until smooth. Shape the dough into a ball and place in a greased bowl that is at least twice the size of the dough. Cover the bowl with a towel or plastic and place somewhere warm to rise for 45 minutes.
- Combine all shortcrust dough ingredients in the bowl of a stand mixer. Mix with the paddle attachment until just combined. Start on low speed and increase to medium as the ingredients begin to mix.
Combining the Doughs
- After the yeasted dough has risen for 45 min (it should have doubled in size), place the dough back in the bowl of the stand mixer and start kneading with the dough hook. Crumble the shortcrust dough into the bowl, adding it about a 1/4 cup at a time – continuing to knead on low until both doughs are fully combined.
Assembling the Raspberry Streuseltaler
- Divide the dough into 12 portions and shape each portion into a ball. Always starting with the same piece of dough, roll each ball out into circles that are about 4″ in diameter and a 1/2″ thick.
- Transfer the disks onto three parchment (or silicone mat) lined baking sheets. Evenly divide the defrosted and drained fruit onto the disks. Then top each disk with large clumps of streusel. You should use up all of the streusel and make sure to cover the entire disk with berries and streusel – including the edges.
- Preheat the oven to 350 F.
- Let the raspberry streuseltaler rise for 30 min while the oven heats up. Then bake the pastries for 20-25 minutes. Rotate the baking sheets after 15 minutes so they brown evenly.
- While the pastries are baking, make the glaze by whisking together the powdered sugar and lemon juice. Not all of the lemon juice will be needed so add it slowly until you reach the consistency of smooth peanut butter.
- Once the streuseltaler have become a light golden brown, remove them from the oven and place on a wire cooling rack for 10 minutes. Then drizzle the pastries with the glaze.
- Transfer the pastries from the baking sheets to cooling racks to finish cooling.
- Stand Mixer
- 300 grams flour AP
- 40 grams granulated sugar
- 125 ml milk luke warm
- 15 grams instant yeast or dry active yeast
- 40 grams butter room temperature
- 1 egg room temperature
- 1 lemon zest
- 250 grams flour AP
- 200 grams butter cold and cubed
- 80 grams powdered sugar
- 200 or 400 grams frozen red currants or frozen raspberries defrost and strain the fruit before use
- 350 grams flour AP
- 250 grams granulated sugar
- 1 tsp vanilla extract
- 250 grams butter softened
- 250 grams powdered sugar
- 1 lemon lemon juice
- 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 15 min. This is called the "pre-dough"
- 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. 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.
- 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 4 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 the pastries for 20 to 25 min, until they become golden brown.
- While they are baking, make the glaze by mixing together the powdered sugar with the hot water. Start with 3 Tbs 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.