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Kranz Kucken Recipe

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This recipe for Kranz Kucken, by , is from Our Favorites for Sarah and Lance, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Huebner


1 pkg. yeast 1/2 c. water
3 Tbsp. sugar 1/2 c. milk
2 eggs 1 tsp. salt
4 c. flour 1 c. shortening

Soften dry yeast in 1/2 c. warm water or compressed yeast in luke warm water
Stir in 3 Tbsp. sugar. Stir eggs slightly & add milk
Sift flour & salt together, cut shortening into flour mixture till resembles coarse crumbs.
Stir in yeast & egg mixture, mix well
Form into a ball, place in lightly greased bowl turning once to grease surface,
Cover & chill overnight
Divide into 3 parts on lightly floured surface, roll each into 15 x 8 rectangle
Put melted butter & cinnamon sugar (nuts, choc. chips, or other fillings if desire.)
Starting with long side of dough, roll as for jelly roll, seal edges & ends.
Place on greased baking sheet, forming into crescent shape (half moon)
Let rise until double, about 45 -60 minutes.
Bake 350 25 minutes or until light brown.
Frost while still warn or cool & then frost
Decorate as desired.

Personal Notes:
Personal Notes:
This recipe is my mothers Mrs. Gross.




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