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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Yeast Sour Cream Coffee Cake (Kichel) Recipe

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This recipe for Yeast Sour Cream Coffee Cake (Kichel) is from Stir, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6-7 c flour total

2 c flour
1 package dry yeast
1/3 c sugar
1t salt
1 pint sour cream
3 T water
2 sticks butter
4 eggs
1T vanilla
Brown sugar
Cinnamon
Chopped nuts
Directions:
Directions:
Mix first 4 dry ingredients together.
Heat butter, sour cream and water until warm, and add to dry ingredients.
Beat 2 minutes on low of a stand mixer.
Add 1/2 c flour and 4 eggs to make a thick batter.
Stir in vanilla and beat 2 more minutes.
Stir in additional flour and with dough hook, knead 4 minutes or until a smooth ball occurs.
Place in an oiled bowl, cover with plastic wrap and let rise until double, at least an hour.
Punch down. Cut dough into 6 pieces/
Roll the dough into a rectangle and spread with 1 stick of melted butter.
Sprinkle with cinnamon, sugar and chopped nuts.
Roll up adding butter at every turn. Roll and twist the bottom under.
Place in sprayed pan.....there should be 6 large rolls
Brush with melted butter ad sprinkle top with cinnamon and sugar mix.
Let rise 45 minutes.

BAKE 350º. 25-35 MINUTES
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
4 HOURS
Personal Notes:
Personal Notes:
This is Grandma Phyllis’ Kichel recipe. It is quite delicious and a bit tricky to shape as she did. If it is too difficult, it can be made into individual cinnamon rolls by cutting the long rolls into pieces.

 

 

 

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