KUCHEN - APPLE (OR SCHWARTZBEEREN) Recipe
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Category: |
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Ingredients: |
Ingredients: Dough:
⅔ c milk
¼ c butter
¼ c sugar
½ tsp salt
1 cake yeast
1 egg
3 c flour
½ tsp lemon rind
Filling:
Replace the apples with the Schwartzbeeren berries to make this recipe.
Grated apples or berries - enough to cover dough with ½ inch of fruit.
1½ c sugar
1 egg
½ c cream
1½ tsp cinnamon
Topping:
½ c butter
⅔ c flour (A second recipe Anna made had only ⅓ c flour in the topping.)
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Directions: |
Directions:Prepare kuchen dough: Scald milk, stir in butter, sugar and salt. Cool to warm. Crumble in yeast. Stir until dissolved. Stir in egg and then half the flour and lemon rind. Beat with spoon to make a smooth batter. Stir in enough remaining flour to make soft dough. Knead until smooth. Let rise until double in bulk for 1 hr. Punch down and let rest 10 minutes. Pat out dough to fit two bottoms of two 9” pans. Beat egg, blend in cream, brush on dough. Sprinkle each pan with ¼ c sugar. Put ½ inch depth of grated apples or schwartzbeeren on dough in pan. Add remaining sugar and cinnamon. Blend butter and flour for topping. Sprinkle on top. Don’t let dough rise. Place in preheated oven at 375 degrees for 30 to 35 minutes. Makes two kuchens. Replace the apples with the Schwartzbeeren berries to make this traditional kuchen recipe. Grandma Anna Hopp brought the Schwartzbeeren seeds from Russia to plant when they got to Odessa.
Anna Margaret Hopp
Helen Hopp Wolf |
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