Directions: |
Directions:Dissolve yeast in warm water, warm milk and sugar. Let yeast work until bubbly 15 minutes. Stir in salt, eggs, and shortening or butter, beat until smooth. Stir in 4-5 cups flour, beat in until smooth, and mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured board or counter top; and knead until smooth and elastic for 5 minutes (fold the dough in half and push down, turn and fold repeatedly). Place in greased bowl, place dough in bowl greased side up (dough can be refrigerated for 3-4 days). Cover, let rise in warm place until double in size, about 1 ½ hrs. Dough is ready if impression remains when touched. Punch down dough, and shape into desired rolls or coffee cakes. Let dough rise until double in size approximately 30 minutes prior to baking. Heat oven to 375°.
Prepare custard filling while dough is rising: (For single recipe)
1 C. cream or evaporated milk
1 C. soft curd cottage cheese
½ C. sugar
1 Tbsp. Flour
2 Eggs
2 Tsp. Vanilla
Pinch off a handful of dough, and hand stretch dough onto bottom of round cake pans, pushing the dough up on the sides 1 inch to hold the fruit and custard. Push desired slices or pieces of fruit around outside edge of pan. Pushing the fruit into the dough slightly helps imbed the fruit into the dough and stay down. (Fruit options include peaches, apricots, plums, prunes, or apples). Pour custard approx ¼ to ½ inch deep, over the dough and fruit slices, just enough to cover the fruit and drizzle with streusel topping which helps to thicken the filling.
Streusel Topping:
¾ C. flour
¾ C. sugar
¼ C. Butter
2-3 Tsp. Ground Cinnamon
Cut butter into dry ingredients and sprinkle over the filling and fruit.
Grandma Bietz used to use dry bread crumbs mixed into the streusel, instead of all flour. Bake only 20-25 minutes and move bottom rack up higher
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This recipe for Kucken German Coffee Cake is from