German Kuchen Recipes

Steps:

• 1. Dough- Scald milk and add butter, sugar, and salt. Dissolve yeast in warm water in seperate bowl and then add to milk mixture. Beat in eggs and then flour. Cover and let rise until doubled. About an hour. Punch down and divide into 5 pieces. Roll out into desired shape and let rise 30 minutes. Then choose your topping. I used a 9" round cake pan for mine.
• 2. Cinnamon Topping: Use a pastry blender to mix butter and brown sugar and flour. Add cinnamon and sprinkle over dough after it rises the second time. Dot with Butter if desired. Bake at 375 for 20 minutes.
• 3. Cherry Topping: Heat can of dark cherry pie filling and spread on crust after it rises second time. Bake for 20 minutes at 375.
• 4. Cheese Topping; Mix cottage cheese, egg and sugar in blender intil creamy. Heat slowly until warm on stove. Pour on dough after rises second time. Bake at 375 for 25 minutes.
• 5. Butter Topping: Beat together sugar, eggs, and vanilla. Slowly beat in oil. Add oil too fast and it will curdle. Heat on top of stove until hot and pour on crust after second rising. Bake 25 minutes at 375.
• 6. Apple Topping: Peel and slice thinly 3 apples. Sprinkle with cinnamon and sugar and nutmeg to taste. Roll this dough out in a rectangle. Fill the center with apples and dot with butter. Bake 20 minutes at 375.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, salt, oil, egg and 2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease top. Do not knead. Cover and refrigerate overnight., The next day, for custard, whisk the eggs, cream and sugar in a large bowl until combined; set aside. Divide dough into 4 portions. , On a lightly floured surface, roll each portion into a 10-in. circle. Press each circle onto the bottom and up the sides of an ungreased 9-in. pie plate. Arrange 2 to 2-1/2 cups of fruit in each crust. Pour 1 cup custard over fruit., For topping, combine the sugar, flour and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle 1/3 cup over each coffee cake. Cover edges of dough with foil. Bake at 350° for 35-40 minutes or until golden brown and custard reaches 160°.