The people in the region around cologne call sweet yeastbread “Blatz”. You can get it in many diffrent variants: with hazelnuts, raisins or sugar cubes that melted during baking. Around chrismas you can also buy Blatz with raisins, candied orange and citron peels. But I buyed the best Blatz ever at the bakery Schmitz & Nittenwilm when I was living in the suburban area of cologne. The blatz contained hazelnuts and sugar cubes, but special part of this Blatz was that it was comletely covered with streusel. The bad thing was that you never know when you would get this Blatz because they sell it only once or twice a year as a special offer.
Now we live 50 km outside and while our baker makes a real good cake with poppyseeds and streusel toopping, I do not get Streuselblatz here.
So I thought that Bread Baking Day would be the perfect time to create a streuselblatz of my own. My basis was a recipe for eggbread, I change a little bit (less sugar, less egg). After kneading I add rosted hazelnuts and sugar cubes to the dough. To get smaller sugar cubes i first try to bead them with my rolling pin, but the result was alot of very small sugar crumbs and some big sugar cubes. That was to irregular for me so I cut every sugar cube with the knife in for smaller pieces. A lot of work but the result was much more regular.
I bake the bread in a loaf pan which I fill with streusel befor laying the loaf in the pan. The resulting bread was very satisfying. The sugar melted in the dough and creates small sweet holes. Some of the streusel fall of the bread but must of it stay on it.
A real sweet bread perfect for bread baking day.
Pâte fermente / alter Teig:
- 210 g flour (Typ 550)
- 145 g water
- 1g fresh yeast
- 4g salt
- 360 g flour (Typ 550)
- 160 g milk
- 8 g fresh yeast
- 7g salt
- der whole pâte fermente
- 55 g egg
- 50 g sugar
- 65 g Butter
- 80g Würfelzucker, in kleine Stücke gebrochen
- 100g geröstete Haselnüsse
- 300g flour (Typ 550)
- 50g starch
- 100g haszelnut butter(who has no nut butter can use grinded hazelnut and increase the butter amount a little bit)
- 200g sugar
- 200g butter
- 1 pinch salt
Mix all ingredients for the Pâte fermente and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.
Dissolve the yeast in milk, then knead in the kitchen machine with eggs, salt, flour and Pâte fermente for 5 min at slow speed.
The knead 7 min at middle speed. Because the sugar inhibits the gluten development, the sugar is added just now. Add always a tablespoon at once and knead in between always for 1 min. At last add the butter all at onc and knead untill the butter is completly incooperated. Now add hazelnuts and sugar cubes and knead on slow sweet untill incooperated (about 30 sec).
Proof for one hour.
In the meantime mix the Incredients for the streusel.
Grease the loaf pan (Length 30 cm) and fill with 1/3 of the streusel. Then form the dough to a loaf and place in the pan. Fill the remaining streusel around the loaf.
Proof for 2 hours.
Bake in preheated oven at 200°C for 45min.
Viele schöne Brote gibt es bei Susans wöchentlichem Yeastspotting zu bestaunen, ein Besuch lohnt sich immer!