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Cinnamon Streusel

This is an Austrian cake, served usually with coffee.

ingredients

serves 8 to 10
1 envelope active dry yeast
1/2 cup sugar
1/2 cup lukewarm milk
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, softened
2 eggs

crumb topping

1 cup all-purpose flour
2 teaspoons ground cinnamon
4 tablespoons sugar
1/4 cup butter, melted

method

1. In a bowl, mix the yeast with 1 teaspoon sugar, then add the milk.

2. Stir and cover the mixture lightly with a cloth. Let rest in a warm place to proof for about 20 minutes.

3. Sift the flour and salt into a large bowl. Add the yeast mixture, half the butter, and the rest of the sugar.

4. Beat well to form a dough, then knead dough on a floured board until it no longer sticks to your fingers and is elastic, about 10 minutes.

5. Put dough in a greased bowl, cover with plastic wrap, and let rise until doubled in bulk, about 2 hours.

6. Punch dough down, then roll out to fit a greased standard jellyroll pan. Lay dough in the pan.

7. Melt remaining butter and brush it over the dough; let dough rise in a warm place for 45 minutes.

8. Preheat oven to 350°F.

9. Make the crumb topping by sifting the flour into a bowl. Add the cinnamon and sugar along with the melted butter.

10. Blend until mixture resembles coarse breadcrumbs, then sprinkle crumbs over the dough.

11. Bake the cake for 30 minutes, or until golden.

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