Streusel is a German crumb topping made with butter, sugar, and flour, often with added spices, nuts, or coconut. It is commonly sprinkled on muffins, cakes, and pies, and can be stored for several months. Streusel should not be confused with strudel, a Viennese pastry filled with fruit or cheese.
Streusel is a condiment added to various types of desserts and breads. It can also refer to a specific type of brioche with a cream filling or topping. The most common use of the word, however, refers to the crumb sprinkled liberally on muffins, cakes, and pies, especially coffees. The word is sometimes confused with a pastry known as strudel, a Viennese morning or sweet dessert filled with fruit or cheese. Streusel and strudel, however, are two separate baked goods.
Also called crumble or streusel crust, streusel originated in Germany and the name translates as “scattered or scattered.” The three essential ingredients are butter, sugar and flour. Combinations of spices, nuts, and other extras are commonly included in this dessert.
There are a number of recipes for this topping, many of which suggest various amounts of butter, sugar, and flour. Most bakers recommend cutting the butter into small, easy-to-work pieces, allowing it to soften at room temperature, or occasionally melting the butter first. Margarine isn’t usually recommended as a substitute, because it won’t bind or cook the same way as butter. The resulting taste can also be negatively affected. Brown sugar, however, can be substituted for regular sugar.
Streusels almost always have a higher sugar content than flour. This ratio separates German streusel from a crumb. The resulting texture is reminiscent of the granular sensation of sugar. In combination with butter, the filling can stick better to the products on which it is baked.
The variations to the three necessary ingredients are enormous. Cinnamon is added regularly, as are some types of nuts, which are usually chopped before being added to the mix. Coconut is another common option. Oats or meals derived from nuts can give the dressing a different texture.
When making streusel, the ingredients can be blended together with a hand blender, food processor or utensil, or blended by hand. The manual method is generally recommended by professional bakers in order to produce the best texture. Rather than a smooth, fine blend of ingredients, streusel often forms into small lumps or crumbs.
The crumbs can then be sprinkled lightly or liberally onto other products that have already been mixed before entering the oven. Some recipes suggest applying the crumbs halfway through cooking. When packaged properly, streusel can be refrigerated and stored for several months.
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