Sweet bread for an indulgent weekend brunch

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This is something I have been wanting to post for a while.

The recipe belongs to Blanca Cotta, a sweet lady from whom I learnt my first chops in the kitchen… via a children’s magazine and who gave me that love for cooking and, most importantly, she taught me that cooking can be a blast, it can be fun and it can truly become a passion and a way of life as it happened to me.

Anyway, Blanca now has her own blog and I have had the immense satisfaction of being able to tell her all of this.

I have made many recipes of hers over the years and her books are the ones that I keep coming back to, the empanadas and the dulce de leche everyone knows in London are made from her recipes (why tweak what is really a perfect recipe?).

The recipe I am posting about now is that of a sweet bread, I have had the recipes for many, many years and one day I just said: “Today’s the day to make it”. It is a sweet bread, not unlike panettone or Stollen only that it doesn’t have any fruits or nuts to enrich it. Instead, it has a wonderful, crunchy, Streusel topping which makes it perfect for brunch or breakfast when you really want to indulge.

Streuselkuchen by Blanca Cotta

Dissolve 50g fresh yeast (remember to halve this quantity if using dry yeast) in ½ cup of warm milk (I use the ones with 250 cc capacity), add 3 tbsp sugar, pinch of salt and leave to rest, covered for 5 minutes. Then add 2 beaten eggs, zest of 1 lemon and 2 ½ cups flour, alternating with 6 tbsp of melted butter. Once the ingredients have been mixed, topple over the worktop (scattered with flour) and knead quite energetically  for at least 15 minutes. Then place the dough in a bowl (previously greased with melted butter), cover it and leave in a warm place to double in size. Then roll out the dough in a suitable tray (you can see in the photo I used a regular oven tray, the only one I had), leaving it 1 cm thick. Leave it again to prove, covered while you make the topping.

For the topping: mix 100g cold butter diced small, 1 cup sugar and ½ cup of flour. Avoid using your hands (I use a scraper for this).

Once the dough has risen again, brush it generously with more melted butter and add the topping.

Bake it in a moderate oven (180°C or so) until it has puffed up, become golden and your whole house smells divine!

You can see that, despite what I said above, I tweaked this recipe a little bit. The first time I made it, I did it with the regular Streusel topping I’ve just described but having both read Nigella’s version in Nigella Bites and realising I had some flaked almonds and frozen berries in the freezer, I just couldn’t resist… Enjoy! If you try it, you  will thank me….

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