hosted by Laverne Diede & Rhonda Fitterer
Kuchen Dough
2 packages yeast or 3 Tbsps. yeast1 cup lukewarm water
1/2 cup sugar
Add yeast, water, and sugar in quart bowl and let yeast rise
4 eggs
1 cup sugar
1 1/2 tsp. salt
1 cup oil
4 cups warm milk
1 Tbsp. lemon or vanilla flavoring
10 cups bread flour
In a large bowl add eggs, sugar, salt, oil, milk and flavoring; mix until well combined. Add flour and yeast to egg mixture; mix well until a soft dough forms. (More flour may be needed if dough is too sticky). Place dough on a floured board or counter. Knead well. (The longer you need the dough the better it will be). Let dough rise; punch down twice.
Preheat oven to 375 degrees prior to making toppings.
Topping
6 cups cream
12 eggs
1 cup sugar
2 Tbsps. vanilla
Put topping ingredients in a microwave safe bowl and cook until thick; cool to lukewarm.
Fruit – Peaches 10-12 peaches for 10 kuchens
Dry cottage cheese or prune puree. – ¾ cup per kuchen
Cut small amount of dough; roll out and press into 8-inch pie tins. (Roll out dough to 1/4 inch thick, the dough will rise when it’s baking). Add fruit on top of dough; spread out. Add a generous amount of topping; spread evenly. Sprinkle mixture with cinnamon and sugar.
Bake for 15 minutes.
Yield: 15-18 kuchens.
