Traditional Streusel recipe – Alsatian brioche topped with crumble

By Marine
Published on 2024-04-26

In Alsace, the king of the breakfast table is often the famous kouglof. And then there's streusel! Less well known to the general public, this delicious Alsatian brioche, topped with a hat of streusel dough, brings everyone to the table with its buttery aroma alone. Now it's your turn to enjoy this delicious Alsatian speciality!

Born and raised in Alsace, I'm in love with my region, but I also love to travel. On my blog Miss crumble, I share both traditional Alsatian recipes and recipes from other parts of the world. Cooking is all about the emotion of the taste buds!

What is streusel?

Before giving its name to the Alsatian brioche, streusel was no more and no less than the German version of the Anglo-Saxon crumble. The basic recipe remains the same: butter, sugar and flour. Streusel is the French (well, Alsatian) crumble 😉

The word ” streusel” comes from the German “streuen”, meaning to scatter, to sprinkle (“bestreuen”), which is what you do with this very crumbly dough once it’s ready. It’s also the same meaning as the English word “crumble”; how I love linguistics when it’s simple and gourmet!

The streusel brioche is a simple, light, round brioche covered with a thick layer of streusel dough, which gives it an incomparable crispness. Streusel is often flavored with cinnamon (a little, a lot, passionately, depending on preference). The streussel then forms a crust that smells of butter and sugar.

Our recipe

Traditional Streusel Brioche

Traditional recipe for streusel brioche, the Alsatian crumble brioche!
Prep Time30 minutes
Cook Time30 minutes
Rest time3 hours
Total Time4 hours
Cuisine: Alsacienne
Servings: 6


For the dough

  • 250 gr flour
  • 1 whole egg
  • 10 gr fresh baker's yeast
  • 5 gr fine salt
  • 30 gr of sugar
  • 80 gr milk
  • 80 gr of butter

For the Streusel dough

  • 100 gr of butter
  • 100 gr of sugar
  • 2 gr fine salt
  • 150 gr flour
  • 1 teaspoon cinnamon powder
  • Powdered sugar


  • Add the flour, salt, sugar, baking powder, egg and milk to the food processor.
  • Use the hook to knead for 5 minutes at minimum speed, then continue kneading at 2nd speed until the dough has lifted from the sides of the bowl.
  • Add the cold butter and knead until fully incorporated into the dough.
  • Cover the dough with a tea towel and leave to rest at room temperature until doubled in volume, i.e. about 1? hours.
  • Meanwhile, prepare the streusel. Coarsely knead all ingredients to a lumpy paste, crumbling it with your fingertips. Refrigerate for 1 hour.
  • Once the dough has risen, fold over and shape into a ball. Roll out the dough in a round shape in a springform tin.
  • Brush the surface of the dough with a beaten egg.
  • Scatter the streusel over the surface.
  • Cover again with a dry kitchen towel and leave to rise at room temperature until the dough extends beyond the edge of the tin, about 1? hours.
  • Bake at 180°C for about 30 minutes.
  • Leave to cool when removed from the oven. Sprinkle with powdered sugar just before serving (optional).


With the quantity we prepare in this recipe, you can make one large one, about 18 cm in diameter (600 gr), or 6 smaller ones.