basic kuchen yeast dough

Categories
Jewish
Yield
1 servings
MeasureIngredient
  BASIC KUCHEN YEAST DOUGH
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This is a marvelous yeast dough recipe, handed down from generation to generation. It is easy to by hand or, for a smooth lighter dough, in an electric mixer. Fill it with your favourite filling, or fit one-third of it into a loaf pan or square pan. Top with streusel or fill it with a cheese mixture.

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8-9 c Flour 1¾ c Warm Water 2 ea Cakes Compressed Yeast or 2 pk.

dry Yeast ½-¾ c Sugar 3 ea Eggs ¾ c Oil 1 tb Salt 1 ea Rind of 1 Lemon; grated ½ c Raisins (optional) GLAZE: 1 ea Egg Yolk, combined with 1 ts. water Put 7 cups of flour itno a large mixing bowl. Make a well in the center and pour in 1 cup of the warm water.

Crumble yeast with 1 teaspoon of sugar on top. Let stand for 5-10 minutes until yeast foams. With your fingers, mix yeast mixture into flour. Add sugar, eggs, oil, salt, lemon rind and raisins, if desired. Beat in remaining water, a little at a time, beating well after each addition. Dough will be sticky. Knead for 10 minutes, add remaining flour. Dough should be very soft. Place in a greased bowl, turn, and cover with a towel. Set in a warm place to rise until double in bulk ++ about 1 ½-2 hours. Punch down (if desired, let rise again until double and punch down). Divide into 3 parts for 3 cakes. After shaping and filling each cake, cover and let rise for only 30-40 minutes. Brush with egg glaze. Bake in a 375F oven for 30-35 minutes until golden brown. From: Classic Kosher Cooking by Sara Finkel Transcribed By: S. Lefkowitz Submitted By SAM LEFKOWITZ On 06-04-95

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