r. menken

August 20, 2017 at 11:08pm

i used to buy cinnamon rolls covered with a fabulous cinnamon sugar streusel. The German baker has retired, His streusel was unlike any other, It had the texture of wet sand cakes. it waa crusty and cold on the tongue and melted in your mouth. I'm wondering if there is a tresel without flour or with very little flour. perhaps it was added to the hot rolls or kuchen after they came out of the oven? Typical baked Cinnamon streusel is crumbly and dry . Do you have any ideas what he did. He learned the recipe in the 40's or 50's in Germany . Perhap he used confectioners sugar or brown suger and left out the flour? I've tried to make classic streusel and reduced the flour , that didn't help
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