Rhubarb Strawberry Datschi

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   ["To make the dough:

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   In a medium-sized bowl, combine milk and crumbled yeast. [If using instant active dry yeast, skip this step. Combine yeast with some flour and add to warm, about 108u00b0F / 42u00b0C, milk mixture just before adding the rest of the flour.] Stir until yeast is completely dissolved. Add sugar, salt, and egg. Whisk until combined. Gradually add most of the flour and knead. Add butter and knead until well combined. Continue to knead and add flour until the dough comes clean off the sides of the bowl and doesn't stick to your hand.", "Shape into a ball and cover with a kitchen towel. Let the dough rise in a warm place for about 1 hour, or until it's almost double in size.", "Meanwhile, preheat the oven to 355u00b0F (180u00b0C). Line a baking tray with parchment paper.", "To make the streusel:

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   In a small bowl, combine flour, sugar, salt, and butter until you have a crumbly mixture. If not using immediately, put the bowl into the fridge.", "Arranging the Datschi:

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   With a rolling pin, roll out the dough until roughly the size of the baking tray. Spread out on the baking tray and pull into shape. Spread the rhubarb and strawberries in an even layer over the dough. Sprinkle with sugar and, optionally, with some cinnamon. Sprinkle the streusel over the fruit.", "Bake for 25-30 minutes, or until the edges are dark brown. Let cool and cut into squares and serve with a generous dollop of whipped cream."]

* Per serving · 4 servings · Values may vary.

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