Streuselkuchen

Step 1

Pour 0.5 cup warm milk into a medium bowl, then sprinkle 2.25 teaspoons yeast over the surface and let it sit for 2 minutes until foamy (the top will look bubbly).

Step 2

Add 0.25 cup sugar and 1 egg to the yeast mixture, then whisk with a fork until combined, about 30 seconds.

Step 3

Gradually add 2.5 cups flour to the wet mixture, stirring with a wooden spoon until a shaggy dough forms and no dry flour remains, about 1 minute.

Step 4

Pour 4 tablespoons melted butter onto the dough, then knead with your hands in the bowl for 5 minutes until smooth and elastic (it will feel soft and slightly sticky).

Step 5

Cover the bowl with a damp kitchen towel and place it in a warm spot, like near a sunny window, until the dough has doubled in size, about 60 minutes.

Step 6

Preheat the oven to 350°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 7

Pour 1 cup milk into a small saucepan placed over medium-high heat and let it heat until steam rises from the surface and a few bubbles form at the edges, about 4 minutes.

Step 8

In a small bowl, whisk together 2 egg yolks, 2 tablespoons cornstarch, 3 tablespoons sugar, and 0.5 teaspoon vanilla extract until uniform and smooth.

Step 9

Slowly pour the hot milk into the egg mixture while whisking constantly to prevent lumps, about 1 minute.

Step 10

Pour the custard mixture back into the saucepan and place it over medium heat, stirring constantly with a wooden spoon until it thickens enough to coat the back of the spoon, about 3 minutes.

Step 11

Remove the custard from the heat and let it cool to room temperature, about 20 minutes, stirring occasionally to prevent a skin from forming.

Step 12

In a medium bowl, combine 1 cup flour and 0.5 cup sugar, then stir together with a fork.

Step 13

Add 6 tablespoons cold butter cubes to the flour mixture, then squeeze and pinch the mixture between your thumb and fingers until it resembles coarse breadcrumbs, about 2 minutes.

Step 14

Gently press the risen dough into an even layer in a 9-by-13-inch baking pan, working from the center outward to fill all corners without tearing.

Step 15

Pour the cooled custard filling over the dough and use an offset spatula or the back of a spoon to spread it into a thin, even layer covering the entire surface.

Step 16

Sprinkle the streusel topping evenly over the custard in a single layer, distributing it so no custard is visible.

Step 17

Place the baking pan in the preheated 350°F oven and bake until the streusel is golden brown and the edges are puffed and light golden, about 35 minutes.

Step 18

Remove the pan from the oven and let the cake cool in the pan for at least 15 minutes before slicing, so the custard firms up and the pieces hold together.