Kuga -- German Breakfast Bread |
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Prep Time: 180 Minutes Cook Time: 20 Minutes |
Ready In: 200 Minutes Servings: 36 |
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A Russian-German treat courtesy of Mary Eisner. An alternative to using fruit is to sprinkle with cinnamon sugar. Baking time approximate. Ingredients:
2 (1/4 ounce) packages yeast |
1/2 cup granulated sugar, plus |
1 tablespoon granulated sugar, for yeast mixture |
1 cup water, about 110f |
1 cup milk, warmed |
1/2 cup butter or 1/2 cup margarine, melted |
1 teaspoon salt |
6 1/2 cups flour |
3 eggs, beaten |
fruit (of your choice-sliced apples, apricots, peaches, berries, or seedless grapes are all good) |
1 egg, beaten |
2 tablespoons granulated sugar |
1 cup sour cream, thickened with a little flour (a tablespoon or two should do it) |
1/2 cup butter, melted |
3/4 cup granulated sugar |
2 cups flour |
Directions:
1. Dissolve yeast and 1 tablespoon sugar in lukewarm water.
2. In a separate bowl, combine milk with sugar, butter and salt; let cool to lukewarm and add 2 cups of flour to make a batter.
3. Add yeast mixture and eggs; beat well.
4. Add remaining flour or enough to make a soft dough.
5. Knead well, cover and let rise till doubled in bulk, about 2 hours (depending upon the temperature in the kitchen).
6. Punch down and let rise again until doubled in volume.
7. This will make 3 portions for 9 x 12 pans or 6 portions for 9 round pans.
8. Divide into desired portions, roll out evenly and spread into greased pans.
9. Mix topping ingredients together and spread 1/3 on each cake; place fruit on top.
10. Mix rivels ingredients together.
11. Sprinkle 1/3 of the crumbs on each cake.
12. Let it rise again in the pan.
13. While rising, preheat oven to 375°F
14. Bake until golden brown; serve either warm or cool.
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