Streusel topping is used on a variety of cakes and pastries in Central and Eastern Europe. In Germany and Austria, sweet crumbs are used in Streuselkuchen, a rich and buttery yeast cake. Hungarians also love to use streusel topping in many of their desserts.
The following below is a basic recipe for making streusel topping, but you may also choose to add any nuts and/or fruits to your dish.
1/3 cup (75 grams) brown sugar
1/3 cup (70 grams) granulated sugar
2/3 cup (85 grams) all-purpose flour
3/4 tsp ground cinnamon
1/4 cup (60 grams) unsalted butter, chilled and cut into small cubes
In a small bowl, mix the sugars, flour, and cinnamon together. Add the butter cubes and mix until coarse crumbs form.
Add topping to your favorite recipe prior to baking in oven. If not ready to use, refrigerate and cover for up to 2 days.
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