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Dakota-Style Kuchen

Servings:
2 Servings
Listed in Categories:
Breads
  • ---------------------------BH&G HERITAGE COOKBOOK---------------------------
  • 3 c All-purpose flour
  • 1 pk Active dry yeast
  • 3/4 c Milk
  • 6 tb Butter
  • 1/3 c Sugar
  • 1/2 ts Salt
  • 2 Eggs
  • 1 Beaten egg
  • 3 tb Light cream or milk
  • 1 Sugar
  • 1 1/2 ts Ground cinnamon
  • 2 c Thinly sliced peeled apple*;
  • -OR
  • 2 c Sliced rhubarb; OR
  • 2 c Sliced plums; OR
  • 2 c Cottage cheese
In large bowl mix 1 1/2 cups flour and yeast. In saucepan heat 3/4 cup
milk, butter, 1/3 cup sugar, and salt just till warm (115-120), stirring
constantly. Add to dry mixture; add 2 eggs. Beat at low speed of electric
mixer 1/2 minute, scraping sides of bowl often. Beat 3 minutes at high
speed. By hand, stir in remaining flour. Divide dough in half. With lightly
floured fingers, pat into two greased 9 x 1 1/2-inch round baking pans.
Cover; let rise till double (45 to 50 minutes). Combine the beaten egg and
3 tablespoons cream or milk. Stir in 1 cup sugar and cinnamon. (If cottage
cheese is used, stir into sugar-cream mixture.) Arrange fruit atop risen
dough. Carefully spoon suggar-cream mixture over fruit. Bake at 400 for 20
to 25 minutes. Cool slightly. Cut in wedges; serve warm.

* If desired, cook apple slices for 3 minutes in boiling water. Drain, then
arrange atop dough.
Posted to MC-Recipe Digest by Nancy Berry on May 02,
1998