Streuselkuchen Crumbled Brioche

Pour the milk into the MicroCook Pitcher 1L, cover and microwave for 20 seconds at 600 watts. Pour into the That’s A Bowl 4.5L, add the yeast and mix until it is completely melted.

Grate the zest of the lemon using the Click Series Extension Grater. Add into the That’s A Bowl. Add also the remaining ingredients of the brioche. Stir using the Silicone Spatula and finish kneading by hand until the dough no longer sticks to the Bowl.

Fill the sink halfway with 37-38°C water, seal the That’s A Bowl, place it on the water and allow the dough to rise for approx. 30 min. until the seal pops.

Set the SBF Rectangular on a cold oven rack.

Knead the dough for a few moments, dust it with a little flour then stretch it and adjust it to fit the whole inside of the SBF Rectangular.

In the Extra Chef, mix all ingredients of the crumble and blend until you have a texture that is crumbly. Do not blend too long or the ingredients would stick together and create a compact dough.

Pour the crumble over the brioche dough in an even layer and allow to rise for 15 min.

Preheat the oven to Th 6-7 / 200°C without convection and bake the “Streuselkuchen” for 30 min. Allow to stand for 15 min. before unmolding.

The “Streuselkuchen” is delicious for breakfast. To keep it moist until next day, store it at room temperature in the Freezer Mates Large Low 2.25L.