dakota-style kuchen

Categories
Breads
Yield
2 Servings
MeasureIngredient
3 cups All-purpose flour
1 pack Active dry yeast
¾ cup Milk
6 tablespoons Butter
⅓ cup Sugar
½ teaspoon Salt
Eggs
Beaten egg
3 tablespoons Light cream or milk
Sugar
1½ teaspoon Ground cinnamon
2 cups Thinly sliced peeled apple*; OR
2 cups Sliced rhubarb; OR
2 cups Sliced plums; OR
2 cups Cottage cheese

BH&G HERITAGE COOKBOOK

In large bowl mix 1½ cups flour and yeast. In saucepan heat ¾ cup milk, butter, ⅓ 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 ½ 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 ½-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 <nlberry@...> on May 02, 1998

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