Streuselkuchen (german sweetbread with crumbles)


In the south of Brazil, the German culture is very present, and so is this dessert. Here we call this “cuca” and it is usually made with eggs, milk and even pork fat, but I created this vegan recipe using coconut oil.

The result is very fluffy and tasty, and you can add any fillings you want, such as apples, grapes, dulce de leche, chocolate, jam, cream.



2 tbsp yeast

1 cup vegan milk

4 tbsp coconut oil

3/4 cup sugar

pinch of salt

3 cups flour

For the crumble:

6 tbsp flour

3 tbsp sugar

2 1/2 tbsp coconut oil


Heat the milk until warm and add the coconut oil (if your oil is too solid, you can heat it up with the milk). In a large bowl add the mixture and the yeast, letting it activate for 10 minutes (it should not be too hot otherwise it can kill the yeast).

Add the sugar and salt and stir. Start adding the flour a cup at a time, until it becomes a sticky dough (about 3 cups). It should be almost to the point when you can knead it, but a bit more sticky. Try to mix it well with your spoon (or with your mixer, with the dough hook) for a few minutes.


Cover your bowl and let it rest in a warm place for 45 min to let the dough rise (you might want to heat you oven in a low temperature for a couple of minutes, turn it off and put your in there to grow if your kitchen is too cold).

Meanwhile, start preparing your crumble. Melt the oil and mix the ingredients in a small bowl. Take it to the refrigerator.

Pre-heat the oven to 200C/390F. Transfer the dough to a greased/non-stick pan. You could use any pan as long as the dough isn’t thicker than 2 inches, so it bakes properly.

Get your crumbles from the fridge. It will have become solid because of the coconut oil, so start crumbling it and spread it over your dough.

Take it to the oven and bake for 30-35 minutes. On the last 5 minutes, turn on the top part of your oven, if possible.

It is great to eat while still warm, specially if you add any fillings.

Crumbles: before and after baked


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