In baking and pastry making, the term streusel (IPA: [ˈʃtʁɔʏzəl]) (a German word meaning "something scattered or sprinkled", from the verb streuen, cognate with the English verb 'strew') refers to a crumb topping of butter, flour, and white sugar (traditional German) that is baked on top of muffins, breads, and cakes (e.g. Streuselkuchen). Some modern recipes add various spices and occasionally chopped nutmeats. Although the topping is of German origin, it is sometimes referred to as Danish or Swedish. The term is also sometimes used for rich pastries topped with, or mixed with, streusel.
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