This Streusel bread is super soft, moist, attractive in color, and rich in streusel scent. The ingredients used to make this beautiful and delicious bread are pretty simple and some of them may be lying in your kitchen.
It’s better to eat your streusel bread while it is fresh or you can place it in an airtight container and refrigerate for up to 5 days or freeze for a month.
Bread ingredients for 1 loaf
- Load pan/ 9”x 5”x 2.75
- 235g Bread flour
- 7.5g Milk powder
- 35g/35ml Cold milk
- 85g/85ml Coldwater
- 3g Salt
- 20g Sugar
- 25g Unsalted butter
- 3g instant yeast
- 2 beaten eggs
Bread ingredients for 2 loaves of bread
- Load pan/ 9”x 5”x 2.75
- 470g Bread flour
- 15g Milk powder
- 70g/70ml Cold milk
- 170g/170ml Coldwater
- 6g Salt
- 40g Sugar
- 50g Unsalted butter
- 6g instant yeast
- 4 beaten eggs
Filling: 2 loaves of bread;
- 70g Unsalted Butter
- 30g Icing Sugar
- 2 Eggs
- 67g Milk Powder
- 5g Corn Starch
- 1/8 tsp. Salt
- Raisin 50g (Soak overnight)
- Water 12ml (For soaking raisins)
- You will start by soaking raisins in cold water for at least 4 hours or refrigerate them overnight for best results.
- Preheat your oven to 350°F/ 180°C and prepare your loaf pan.
- In the bowl of a stand mixer, add 1 egg, cold milk, and cold water then lightly whisk to break the egg. Add bread flour, milk powder, sugar, and instant yeast then attach a dough hook and bring the mixture together to form a dough.
- Cover the dough in the bowl with cling film and refrigerate for about 20 minutes.
- Bring it out of the fridge and knead the dough on high speed for about 5 minutes then add softened unsalted butter and knead at low speed for 3 minutes and when the butter is incorporated in the dough, increase the speed to high and knead for another 4 minutes until the dough is smooth and elastic. You can also make this dough by hand in a large mixing bowl but you will need more time to knead it.
- Once the dough is well kneaded, lightly oil a bowl then place the dough in it, cover with a plastic wrap, and let the dough proof for about 90 minutes or until it doubles in size.
- Meanwhile, prepare the streusel filling by placing softened butter in a medium-sized mixing bowl and to that sift icing sugar then stir really well with a spatula until incorporated then add beaten eggs in three additions and mix evenly after each addition.
- Once you have mixed well and you have a paste-like consistency, add milk powder, cornstarch and salt then stir well until everything is well mixed in. Cover the bowl and set it aside.
- Bring the proofed dough to the working area and divide it into 4 equal pieces. Take each dough and round it then place them on a parchment-lined tray and let them rest for 30 minutes.
- Bring the dough and roll it into a rectangle (about 18 by 30 cm) the spread about 50grams of the streusel filing on the upper third of the dough then sprinkle with the soaked raisins. Evenly cut the lower part of the dough into thin strips about 0.5cm wide then roll the dough up from top to bottom, the stuffed part should be slightly tighter, repeat the same process with the remaining dough.
- You will need two 9 by 5 by 2.75 inches baking pans, place two prepared dough in one pan side by side then cover them with a plastic wrap and let them proof for the second time for 60 minutes. Once proofed, brush the top with milk then bake in the lower middle rack of the oven in 350 degrees Fahrenheit preheated oven for 28 minutes until the top is golden.
- Your bread is ready.