Placek Drożdżowy Z Kruszonką

Ingredients · 12 servings

• 650 gWheat flour, divided
• 40 gFresh yeast, crumbled
• 250 mlMilk, lukewarm
• 2Egg, room temperature
• 205 gButter, 100 g softened, 100 g cold, 5 g for greasing
• 200 gSugar, divided
• 16 gVanilla sugar
• 1 pinchSalt

Equipment

stovetop, oven, kitchen scale, mixing bowl, whisk, dough scraper, clean cloth, pastry bowl, 30×40 cm baking tin, small saucepan, measuring spoon, large mixing bowl

Instructions

1. 1
   Mise En Place

   Gather the measured ingredients and set out a scale, bowls, whisk, scraper, cloth, pastry bowl, and a 30×40 cm baking tin. · 10 min

   What to look for: All ingredients are measured, and the baking tin and tools are ready.

2. 2
   Activate Yeast

   Warm the milk to 35°C / 95°F, then stir in fresh yeast and 1 tsp sugar; rest for 10 minutes until the surface foams. · 10 min

   What to look for: The mixture looks creamy with light foam on top.

3. 3
   Combine Dough

   Combine 500 g wheat flour, 2 eggs, 100 g butter, 100 g sugar, vanilla sugar, salt, and the foamy yeast mixture in a large bowl. · 5 min

   What to look for: The dough comes together into a soft, shaggy mass.

4. 4
   Knead Smooth

   Knead the dough for 8-10 minutes, scraping the bowl as needed, until it turns smooth, stretchy, and only lightly tacky. · 10 min

   What to look for: The dough is elastic and pulls from the sides of the bowl.

5. 5
   Let Rise

   Cover the bowl with a cloth and leave the dough in a warm place for 60 minutes, until puffed and about doubled. · 1 h

   What to look for: The dough is airy, swollen, and nearly doubled in volume.

6. 6
   Shape Tin

   Grease the 30×40 cm tin with 5 g butter, press in the risen dough evenly, and smooth the top without deflating it harshly. · 5 min

   What to look for: The dough fills the tin in an even layer.

7. 7
   Make Streusel

   Rub 100 g cold butter into 150 g wheat flour and 100 g sugar with fingertips until large pea-sized crumbs form. · 10 min

   What to look for: The streusel is crumbly with uneven, pea-sized butter-flour pieces.

8. 8
   Top Cake

   Scatter the streusel generously over the dough, keeping the crumbs uneven for a crunchy rustic topping. · 5 min

   What to look for: The dough surface is fully covered with rough streusel crumbs.

9. 9
   Bake Golden

   Bake at 180°C / 356°F for 30-35 minutes, until the cake is risen and the streusel is golden at the edges. · 35 min

   What to look for: The cake is golden, risen, and the streusel looks crisp.

10. 10
    Serve Slices

    Cool in the tin for 30 minutes, then cut into 12 squares and serve at room temperature so the crumb stays tender. · 30 min

    What to look for: The slices hold their shape and show a soft crumb under crisp streusel.