Drobenka is used in the Czech Republic to sprinkle on sweet pastry before it's baked in the oven. For instance, we use drobenka to sprinkle „koláče“ or „bublanina“.
Drobenka is also called žmolenka in some Bohemian regions or posypka in Moravia.
Our German neighbors call it Streusel, and the closest word for it in the USA is probably crumb topping or simply streusel.
How to Make Streusel Topping?
The basic ingredients are flour, granulated sugar, and butter. The secret of streusel topping lies in the correct ratio between these three.
In the Czech Republic, the streusel topping (drobenka) is made from 2 parts of flour, 1 part of butter, and 1 part of sugar – 2:1:1 ratio.
Mix all the ingredients together using your fingers to get a crumbly mixture. No blender this time, please!
- Fruit pies require more drobenka because fruit is juicy, and drobenka absorbs the juice.
- To add more taste to drobenka, add cinnamon, ground almonds, or vanilla.
- If you want the drobenka to be crunchy after baking, add one egg yolk to the basic ingredients.
- Use softened butter in the drobenka; it will be easier to work with.
My mom’s cake made from sweet yeast dough topped with drobenka / žmolenka / posypka, or simply streusel topping:
Classic Czech drobenka is made from flour, coarse sugar and butter in ratio 2:1:1.
To keep drobenka crunchy even the next day, add one yolk while making it.
The problem is in adding too much butter. Try to make drobenka crumb topping using basic ingredients in the ratio: 1 part of butter, 1 part of coarse sugar, 2 parts of flour, combine thoroughly with your fingers.
Drobenka - Czech Streusel Topping
- 1 cup (130 g) all-purpose flour
- ½ stick (65 g) butter cut into small pieces
- ⅓ cup (67 g) granulated sugar
- Mix everything with your fingers until a thick, crumbly heap forms – all done in 5 minutes!
- Sprinkle on kolaches or buchta sheet cakes.
DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:Conversion chart