Streuselkuchen (German Crumb Cake) vs Buñuelos de Viento (Wind Fritters)

Both desserts lean on butter, sugar and egg, but put them to very different work. The Streuselkuchen is baked: a yeast-risen dough, optionally scented with lemon zest, is covered with a thick layer of crumbs made by rubbing cold butter into flour and sugar, giving a golden, crumbly top over a soft base. The buñuelos start from a stovetop dough of water, butter and sugar, beaten with four eggs and brightened with lemon zest, then fried until puffed and hollow. Rolled warm in cinnamon sugar afterwards, they are light and airy rather than rich and crumbly.