Streuseltaler (juicy crumble snails)

Today I brought delicious streuseltaler for you forbidden. These are fluffy and juicy crumbles made from yeast dough with icing. Actually just as simple as classic, but always sensationally good! Delicious is that easy ... ♥

Streuseltaler auf einem Kuchengitter mit Zuckerguss

And that with relatively little yeast and Lievito Madre. For me, however, a little yeast has to be in the dough, otherwise there is simply something missing in terms of taste. If you don't have a Lievito Madre, you can easily make a Madre from EVA Starter or use more yeast instead. The amount of yeast for sweet yeast pastries is still absolutely within limits (at least for me) and above all well tolerated - especially when cooked overnight. If desired, this recipe also works with cold storage overnight in the refrigerator. This makes the dough wonderfully aromatic and the Streuseltaler can be prepared relatively quickly and easily on the baking day. In any case, I prefer baking with this method and find this type of preparation very practical. A older recipe for streuseltaler By the way, you can already find it here on the blog, but with more yeast and faster preparation.

You don't need to say much more about this yeast pastry. For me not only a pleasure, but also a piece of childhood memory. Mainly because these sinfully delicious snails taste much better and are fresher than they are from the bakery. The smell in the house alone is seductive and yes, I really have to guard it when it is baked. Because everyone sneaks around and literally lurks. But first of all the icing has to be put on and secondly I want to take a photo for you. But then ... you know what I mean ... just bite in and enjoy - preferably still lukewarm. There is simply nothing better!

Are you also fans of sweet, fluffy yeast pastries? Then try mine too Poppy seed snails with marzipan and cherries, Blueberry Cheesecake Rolls, Strawberry pudding snails, Sweet potato cinnamon rolls as well as mine Nut and nougat snails and Pudding hearts. All of them very tasty and highly recommended ... ♥

Streuseltaler auf einem Kuchengitter mit Zuckerguss
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STREUSELTALER | juicy crumbles

  • Prep Time:
    40 minutes
  • Cook Time:
    4 hours 20 minutes
  • Total Time:
    5 hours
  • Yield:
    10 pieces
  • Category:
    Dessert, cake, snack
  • Cuisine:
    German - German
 piece

Ingredients

YEAST DIGIT

  • 500 g Wheat flour type 550 ()
  • 90 g Lievito Madre, refreshed (alternatively 5 g fresh yeast + 60 g Flour + 30 g Milk)
  • 150170 g milk (depending on the size of the egg, maybe a sip more or less)
  • 100 g Water (lukewarm)
  • 60 g sugar
  • 5 g fresh yeast
  • 1 Teaspoon vanilla extract (or 1 Pinch of ground vanilla)
  • 1 Egg, Gr. M (from the fridge)
  • 60 g Butter (from the fridge)
  • 20 g Unflavoured oil (or butter-flavored rapeseed oil)
  • 5 g salt
  • some milk (for brushing)

SPREADS

  • 125 g Butter (from the fridge)
  • 200 g flour
  • 100 g sugar
  • 1/2 Teaspoon vanilla extract (or 1 Pinch of ground vanilla)
  • 1 pinch of salt

FROSTING

  • 200 g powdered sugar
  • 34 Tbsp milk (water or lemon juice (depending on your taste))
  • 1/2 Teaspoon vanilla

Instructions

YEAST DIGIT

  1. Dissolve the yeast + Lievito Madre and 10 g of the sugar in the water.
    Mix with 50 g flour.
    Cover and let this pre-dough rest for 30 minutes.
  2. Then add all the other ingredients for the dough (except for butter, oil and salt).
    Knead for 10 minutes at a slow speed.
    Then knead for about 5 minutes at high speed to form a smooth dough.
    At the end of the kneading time, add the butter, oil and salt and, if necessary, the rest of the milk in portions.
  3. Let rise for about 1.5-2 hours in a lightly oiled bowl in a warm place (approx. 27 ° C).
    (At room temperature it takes longer, approx. 3-4 hours.)
    Or:
    Let it light up for 1 hour at room temperature and then park in the refrigerator overnight for 10-12 hours.
    The dough should have at least doubled or tripled.

SPREADS

  1. Combine all the ingredients for the crumble dough quickly with your hands or, better, briefly in a mixer, so that a crumbly dough is formed.
  2. Place in the refrigerator until further processing.

COMPLETION

  1. (If cooked overnight, take it out of the refrigerator before further processing and let it acclimate for 1-2 hours.)
  2. Divide the dough into 10 parts and shape it loosely.
    Let relax for 20 minutes.
  3. Then pull it apart with your hands to form a small flatbread (approx. 15-18 cm) or roll it out very gently.
    Spread on 2 baking sheets lined with baking paper
  4. Cover and let rise at room temperature for about 70-90 minutes.
  5. Meanwhile, heat the oven to 180 degrees top / bottom heat (160 ° C hot air).
  6. Brush the dough pieces with a little milk.
    (If there are very large air bubbles in the dough, you can pierce them.)
  7. Spread the crumble on the dough.
  8. Bake lightly for about 20 minutes.
  9. Let cool on a wire rack (at least lukewarm).

FROSTING

  1. Mix the milk, water or lemon juice and powdered sugar until smooth.
  2. Spread on the streuseltalern and allow to dry.

Keywords: Lievito Madre, streusel, crumble snails, streuseltaler, little yeast

Print

STREUSELTALER | Thermomix recipe

  • Prep Time:
    40 minutes
  • Cook Time:
    4 hours 20 minutes
  • Total Time:
    5 hours
  • Yield:
    10 pieces
  • Category:
    Dessert, cake, snack
  • Cuisine:
    German - German
 piece

Ingredients

YEAST DIGIT

  • 500 g Wheat flour type 550 ()
  • 90 g Lievito Madre, refreshed (alternatively 5 g fresh yeast + 60 g Flour + 30 g Milk)
  • 150170 g milk (depending on the size of the egg, maybe a sip more or less)
  • 100 g Water (lukewarm)
  • 60 g sugar
  • 5 g fresh yeast
  • 1 Teaspoon vanilla extract (or 1 Pinch of ground vanilla)
  • 1 Egg, Gr. M (from the fridge)
  • 60 g Butter (from the fridge)
  • 20 g Unflavoured oil (or butter-flavored rapeseed oil)
  • 5 g salt
  • some milk (for brushing)

SPREADS

  • 125 g Butter (from the fridge)
  • 200 g flour
  • 100 g sugar
  • 1/2 Teaspoon vanilla extract (or 1 Pinch of ground vanilla)
  • 1 pinch of salt

FROSTING

  • 200 g powdered sugar
  • 34 Tbsp milk (water or lemon juice (depending on your taste))
  • 1/2 Teaspoon vanilla

Instructions

YEAST DIGIT

  1. Put water, yeast + Lievito Madre, 10 g of the sugar and 50 g of flour in the mixing bowl, 2 minutes | Mix level 3.
    Cover and let this pre-dough rest for 30 minutes.
  2. Add all other ingredients for the dough except for butter, oil and salt, 5 min./ dough kneading setting.
    After about 4 minutes of the kneading time, add the oil, butter and salt.
  3. Let rise for about 1.5-2 hours in a lightly oiled bowl in a warm place (approx. 27 ° C).
    (At room temperature it takes longer, approx. 3-4 hours.)
    Or:
    Let it light up for 1 hour at room temperature and then park in the refrigerator overnight for 10-12 hours.
    The dough should have at least doubled or tripled.

SPREADS

  1. Put all the ingredients for the crumble dough in the mixing bowl and let | Knead level 6. Maybe then knead my hands again briefly.
  2. Place in the refrigerator until further processing.

COMPLETION

  1. (If cooked overnight, take it out of the refrigerator before further processing and let it acclimate for 1-2 hours.)
  2. Divide the dough into 10 parts and shape it loosely.
    Let relax for 20 minutes.
  3. Then pull it apart with your hands to form a small flatbread (approx. 15-18 cm) or roll it out very gently.
    Spread on 2 baking sheets lined with baking paper
  4. Cover and let rise at room temperature for about 70-90 minutes.
  5. Meanwhile, heat the oven to 180 degrees top / bottom heat (160 ° C hot air).
  6. Brush the dough pieces with a little milk.
    (If there are very large air bubbles in the dough, you can pierce them.)
  7. Spread the crumble on the dough.
  8. Bake lightly for about 20 minutes.
  9. Let cool on a wire rack (at least lukewarm).

FROSTING

  1. Put milk, water or lemon juice and powdered sugar in the rinsed mixing bowl for 10 seconds | Mix level 6.
  2. Spread on the streuseltalern and allow to dry.

Keywords: Lievito Madre, streusel, crumble snails, streuseltaler, little yeast

Streuseltaler auf einem Kuchengitter mit Zuckerguss

 

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30 thoughts on “Streuseltaler (saftige Streuselschnecken)”

  1. I really like your blog and your recipes are a wonderful inspiration to me. I will definitely try the Streuseltaler. I ate such thalers during my studies. There was a bakery in Munich that had the best. Never found them anywhere again where they were so tasty. I'll try it myself with your recipe. Thank you! M.

  2. Thomas Ohlhaut

    Hello Sonja used your recipe today and baked currant thalers from it. Are really great and taste great. I can't post a photo here. I will definitely repeat. Dough is easy to process despite the heat. Now one more question about the recipe. Why are you also using water here and not just milk? What influence would only milk have? Kind regards Thomas

    1. cookieundco

      Dear Thomas,
      That pleases me. Yes, it's a shame with the photos, unfortunately I haven't found a solution yet. You could also just use milk. That's a bit of a matter of taste and I don't think it would make all the difference here. Milk tends to make yeast dough a little more fine-pored and slightly richer, because it contains milk fat depending on the fat level.
      Warm greetings,
      Sonja

  3. The recipe sounds fantastic! Would it be possible to use a little more Lievito Madre instead of the yeast? If so, how much should I try?

    1. I would then take approx. 75 g more LM. You can plan for 50g less flour and 25g less bulk liquid. Greetings, Sonja

  4. Hi there,
    The thalers look really great. I also bake a lot with LM at the moment and am trying out new sweet recipes. There is no way around your blog 🙂
    If you omitted the yeast completely and replaced it with more LM, would that have an effect on the consistency of the baked dough? Somehow my LM snails always get a little too crispy and bready on the outside. 🙁 I don't know why that could be.

    LG
    Heike

    1. Dear Heike,
      that would definitely work. Then I would take a total of 150 g LM and make it with milk instead of water. To do this, remove 50 h of flour and 25 g of bulk liquid in the dough.
      Personally, I like the mixture of LM and yeast best, on the one hand in terms of taste and on the other hand in terms of the consistency of the dough / bite. But that's just a matter of taste. If you try it out as suggested, I would appreciate your feedback. 🙂

      Sincerely,
      Sonja

  5. Dear Sonja,
    Thank you very much for the great crumble-taler recipe! Since I live in Switzerland and this is not available here, I tried the recipe today. Hmmm ... they are really even better than the ones you bought! My family got down to it right away. I will definitely make the recipe again soon.
    Kind regards, Tanja

  6. I baked these Streuseltaler Tuesday and what can I say…. Marvelous! So loose and crispy on top ... simply brilliant! Thank you for the nice recipe 😊
    Greetings from Heike

  7. Wow, they are really delicious 🙂
    Better than any baker's.

    Thanks for the great recipe.

    Greetings Nadine

  8. Britta Sommer

    Dear Sonja,

    Thank you very much for your great recipes, how would you proceed if you wanted to bake the thalers in the morning, without much delay, with an already standardized overnight cooking in the refrigerator?

    Many thanks & many, best regards
    Britta

    1. Dear Britta,
      I think if you let the thalers jump in shape for 30 minutes and then park them well wrapped up in the fridge overnight, you should be able to bake them straight away in the morning.

      Many greetings,
      Sonja

  9. Hello Sonja,
    Today I ordered the Milanese Krustis from Bongu to bake the Milanese rolls.
    Bongu points out that it is also an excellent flour for the streuseltaler.
    I'll try that out too.
    Do I have to change the amount of liquid?
    Thanks very much
    Warm greetings
    Angelica

    1. Dear Angelika,

      possibly add a sip more milk to the batter. Otherwise everything fits!

      Many greetings,
      Sonja

  10. Hello Sonja,
    Bongu recommends the Milanese Krusties Flour for the streuseltaler. I would like to try that out now.
    Do I have to change the amount of liquid?
    Many greetings
    Angelica

  11. Hello Sonja,
    great recipe!
    For a vegan version of your recipe, I replaced the egg with soy flour, the butter with margarine and the milk with soy milk.
    It was a great success 🙂
    Warm greetings,
    Désirée

    1. I'm happy about that! How did you do that with the soy flour? How much did you take for one of these to replace it?

      Sincerely,
      Sonja

  12. Regina Schäble

    Hello Sonja,
    tried your recipe on Sunday. The yeast dough was easy to work with and was totally fluffy. Now I would like to bake carnival donuts (in the fat, not in the oven). Do you think you can do that with this dough too?
    Other donut recipes always contain at least 2 eggs. What difference would that make?
    Lg
    Regina

    1. Dear Regina,
      I actually think that it should work fine with the dough.
      There is vegan yeast dough, without any egg. The dough just has to be consistent.
      You are welcome to give me feedback on how it worked. 🙂

      Many greetings,
      Sonja

  13. Hello Sonja
    My kitchen smells wonderful! Can I freeze the thalers too? And if so, with or without a cast?
    Thank you and best regards, Bettina

    1. Dear Bettina,

      they can be frozen really well, preferably without a topping. 🙂
      Enjoy the meal!

      Sincerely,
      Sonja

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