Blackberry Streusel Pastry Rounds
These blackberry streusel rounds are super easy to make and absolutely perfect for beginner bakers!
Servings: 6
Calories: 748kcal
Equipment
- Thermomix
- Spatel
- Teigschüssel
- Messer
- Backblech inkl. Backpapier
Zutaten
For the yeast dough:
- 350 g All-purpose flour
- 140 g Milk whole (3.5%)
- ½ cube Fresh yeast
- 60 g Granulated sugar
- 1 pinch Salt
- 1 Egg
- 50 g Butter Softened
For the streusel topping:
- 150 g Cold butter cubed
- 150 g Granulated sugar
- 250 g All-purpose flour
For the filling:
- 450 g Blackberries or other berries
For the glaze:
- 100 g Powdered sugar
- 3 tsp Milk (approx.)
Zubereitung
Making the yeast dough:
- First, crumble the yeast into the mixing bowl along with the milk, sugar, and salt. Warm 3 min. / 37°C / speed 2.
- Add the flour and set to 8 min. / Dough mode. During the first 3 minutes, add the egg and butter pieces one by one through the lid opening and continue kneading.
- Transfer the yeast dough to a bowl, cover, and let rise in a warm spot for about 1 hour.
- Rinse the mixing bowl.
- After the rising time, preheat your oven to 180° C conventional heat.
- Divide the yeast dough into 6 to 8 equal pieces. Roll each piece into a ball with your hands, then flatten into a disc, keeping the edges slightly thicker to create a well in the center for the berries.
- Arrange the dough discs on 1 or 2 baking sheets lined with parchment paper (depending on size) and fill the centers with blackberries.
Pro tip: Yeast dough is sensitive to drafts, so keep it in a cozy, draft-free spot!
Making the streusel:
- Add the cold butter, sugar, and flour to the cleaned mixing bowl and process for 10 sec. / speed 6 until buttery crumbs form.
- Scatter the streusel crumbs evenly over the pastry rounds and bake in the lower third of the oven for about 25 minutes, or until the streusel is lightly golden.
- If you're using two baking sheets, bake them one batch at a time.
- Remove from the oven and let cool.
For the glaze:
- Whisk the sifted powdered sugar with the milk until you get a thick, smooth glaze. Drizzle over the streusel rounds with a spoon and enjoy!
Notes
- Feel free to swap the blackberries for raspberries, blueberries, red currants, gooseberries, plums, or whatever fruit you love or have on hand!
- If you prefer a lighter crumb layer, you can easily use just half of the streusel topping.
- Bakery-style streusel rounds are usually huge, which is what this recipe makes! If you prefer mini pastries, just divide the dough into smaller portions to yield 10 to 12 smaller rounds.
- These freeze beautifully! Just pop individual pastries into freezer bags and thaw at room temperature or warm them gently in the microwave whenever a craving hits.
