Kuchen
Kuchen
Rich Kuchen Dough
Sweet Kuchen Dough
Bundt Kuchen (Kuchen Ring Dough)
Icebox Bundt Kuchen
Butter Kuchen



Kuchen

5 cup flour
1/2 oz. cake yeast
1 tsp plus 1/2 cup sugar (divided)
1 pint scalded milk (remove 1/2 cup and let cool to lukewarm)
1/2 cup butter
1 tsp salt
grated nutmeg
2 egg yolks, beaten
Warm bowl and flour

Crumble yeast into cup with 1 teaspoon of sugar and the 1/2 cup
lukewarm milk. Set in warm place to rise.
To remaining scalded milk add the butter, remaining 1/2 cup sugar,
salt and nutmeg, and, when lukewarm, add beaten egg yolks. Using flat
wooden spoon, stir in the yeast and flour. Mix well, until the dough
is smooth and elastic. Cover loosely and let rise until doubled in
bulk.
Divide into four equal parts. Use dough in one of the following ways:

For Schnecken:
Take one part of the raised kuchen dough. Roll out 1/2 inch thick and
spread well with melted butter. Sprinkle generously with scraped
maple, brown or granulated sugar and cinnamon, then roll it up. Cut
the roll into equal parts about 1 inch thick and place close together
endwise, on a well-buttered pan; spread with layer of brown or maple
sugar.

Let rise until light, and bake 10 to 20 minutes in hot oven (400F.),
until golden brown.

For coffee or sugar kuchen:
Flour the board and take one part of the raised dough. Roll 1/2 inch
thick and place in well-greased oblong hollow pans. Brush melted
butter over the top and sprinkle with sugar and a little cinnamon. Let
rise until light and bake a golden brown in a hot oven 15 to 20
minutes. Remove from pan.

Source: http://www.thatsmyhome.com/bakery/sw...ds/kuchenb.htm





Kuchen

Source: The Settlement Cookbook, Third Edition

The German word for coffee cake, Kuchen, is found often in this
section of our book because many of the recipes are of German origin,
contributed by the good cooks of Milwaukee.

Kuchen doughs are more easily handled if chilled. When time permits
this step, decrease flour by one-quarter to one-half cup. Let rise in
warm room until doubled in bulk, then cut through with knife. Put
dough in greased bowl large enough to allow for rising, grease top,
and cover tightly. Chill for 24 hours. When ready to use, form into
any desired shapes and add desired topping. Let rise slowly until
double in bulk and bake.

Plain Kuchen Dough

1 package active dry yeast
1/4 cup warm water
1 3/4 cups scalded milk
1/2 cup butter
3/4 cup granulated sugar
1 teaspoon salt
Dash of nutmeg
Grated rind of 1/2 lemon
6 cups flour
1 egg or yolks of 2

Dissolve the yeast in warm water. To the scalded milk add the butter,
sugar, salt, a little nutmeg and lemon. When lukewarm, add 1 beaten
egg or the beaten yolks of 2 eggs; stir in the yeast and only enough
flour to knead. Knead dough until smooth and elastic. Cover tightly
and let rise until doubled in bulk. Cut dough down, form into desired
shape and bake in a moderately hot oven (375 degrees F) until browned.

Plain Coffee Kuchen

Make Plain Kuchen Dough, above, or Rich or Sweet Kuchen Dough, below.
After first rising, spread 1/2 inch thick in shallow buttered pan.
Cover and let rise again. Melt 2 tablespoons butter, spread over
dough, sprinkle with sugar, cinnamon and chopped nuts or with Crumb
Topping (Streusel). Bake 15 to 20 minutes in a moderate oven, 350
degrees F.



Rich Kuchen Dough

1 package active dry yeast
1/4 cup warm water
1 cup butter
1/2 cup granulated sugar
3 eggs
1 teaspoon salt
Grated rind of 1/2 lemon
1 cup warm milk
4 to 5 1/2 cups flour

Dissolve yeast in warm water. Cream butter and sugar; add eggs, one at
a time, salt, lemon rind, the dissolved yeast, warm milk and the
flour. Knead until smooth and elastic. Cover and let rise in a warm
place, until doubled in bulk. Toss on board, form into any desired
shape; let rise again and bake in a moderately hot oven (375 degrees
F) until browned.



Sweet Kuchen Dough

1 package active dry yeast
1/4 cup warm water
1 3/4 cups lukewarm milk
8 cups flour
1 cup butter, softened
1 cup granulated sugar
4 eggs
1 teaspoon salt
Grated rind of 1/2 lemon

Dissolve yeast in warm water. Add the milk and 1 cup of the flour and
set aside to rise in a warm place. Cream the butter, add the sugar and
the eggs, one at a time, stirring well after each addition; then add
salt, lemon rind, the rest of the flour and yeast mixture,
alternately. Mix well and knead until the dough is smooth and elastic.
Let rise in a warm place until doubled in bulk. Cut dough down and
form into any desired shapes; let rise again and bake in moderately
hot oven (375 degrees F) until browned.

Coffee Cake Ring (Yeast Krantz)

Prepare Rich Kuchen Dough, above, add 1/4 cup raisins; let rise in
warm place until doubled in bulk. Divide into 3 or 4 parts, roll each
part into a long strand; braid the strands. Form in a circle, or twist
the braid to resemble the figure 8. Place in greased baking pan. Let
rise again in a warm place and bake in a moderately hot oven, 375
degrees F, 1/2 hour or until well browned. Brush with beaten egg and
sugar, sprinkle with a few chopped almonds. Return to oven to brown
nuts slightly.

Kuchen Roll Or Ring (Gugelhopf)

Kuchen Dough, plain or sweet
1/4 cup melted butter
Sugar and cinnamon
1/4 cup seeded raisins

Roll 1/2 recipe of Kuchen Dough 1/2 inch thick on floured board; brush
well with melted butter, sprinkle well with sugar, a little cinnamon,
add the raisins. Begin at one end and roll into a long cylinder. Place
in a well-greased long pan or round form with tube in center. Let rise
until doubled in bulk and bake in a moderate oven, 350 degrees F,
until thoroughly done, 45 minutes to 1 hour.

Nut, Spice Or Poppy Seed

In Kuchen Roll recipe, instead of the filling of sugar, cinnamon and
raisins, use Almond Paste Filling, Nut Paste Filling, Walnut Filling,
Gingerbread Filling, or Poppy Seed Filling.

Swedish Tea Ring

Use one third of the recipe for Kuchen Dough. When doubled in bulk,
cut down and roll into an oblong sheet 1/3 inch thick. Brush with
butter. Sprinkle with 1/4 cup each of raisins and blanched, chopped
almonds. Roll like jelly roll, place on a large baking pan, bring ends
together and pinch to form ring. With scissors, cut through ring from
edge nearly to center, making a cut every 1 1/2 inches, turning each
division upward to show raisins and nuts. Let rise until doubled in
bulk. Brush with milk. Sprinkle with nuts, bake 1/2 hour at 350
degrees F, until brown.



Bundt Kuchen (Kuchen Ring Dough)

Part 1
1 package active dry yeast
1/4 cup warm water
3/4 cup lukewarm milk
1 cup flour

Dissolve yeast in warm water. Add milk and flour. Mix well and let
rise in warm place.

Part 2
1/2 cup butter
1 cup granulated sugar
4 eggs
Grated rind of lemon
A little grated nutmeg
2 1/4 cups flour

Cream butter, add the sugar, eggs, one at a time, lemon rind, nutmeg.
Add yeast sponge (Part 1), and remaining flour. Grease a fluted pan
with center tube (a Bundt form) with soft butter. Decorate bottom with
blanched almonds. Place dough in pan, let rise until very light, bake
45 to 60 minutes in a moderate oven (350 degrees F).

Rich Bundt Kuchen

2 packages active dry yeast
1/2 cup warm water
1/2 cup lukewarm milk
4 cups flour
1 cup butter
1 cup granulated sugar
8 eggs, separated
Grated rind of 1 lemon
1/8 teaspoon salt

Proceed as in Bundt Kuchen, above, but separate the eggs and add the
beaten whites last.



Icebox Bundt Kuchen

Part 1
1 package active dry yeast
1/4 cup warm water
3/4 cup lukewarm milk
1 cup flour

Dissolve yeast in warm water. Add milk and flour. Mix well and let
rise in warm place.

Part 2
1 cup butter
12 cups granulated sugar
Grated rind of 1 lemon
3 yolks of eggs
1 teaspoon salt
3 cups flour

Cream butter, add sugar. Add grated lemon rind, salt and the egg
yolks, one at a time. Beat until very light. Gradually add the
ingredients that have been prepared in Part 1, alternately with the
flour. Cover, place in refrigerator overnight. Remove dough from
refrigerator. Roll 1/2-inch thick. Spread with Almond Paste, below.

Part 3 Almond Paste Filling

3 egg whites
3/4 cup granulated sugar
1 cup grated almonds
3/4 teaspoon cinnamon

Beat egg whites stiff; add sugar, almonds and cinnamon. After
spreading on dough, above, roll like Jelly Roll. Work quickly to keep
dough cool. Place in greased Bundt form. Let rise 3 to 4 hours in a
cool place. Bake 1 hour at 350 degrees F.

Almond Paste Filling

3 tablespoons butter
1/2 cup granulated sugar
1/2 cup almonds, blanched
Grated rind of 1/2 lemon
1 egg, slightly beaten

Cream butter and sugar, add grated almonds, lemon rind and only enough
egg to make a paste.

Nut Paste Filling

3 egg whites
1 cup granulated sugar
1 1/2 cups grated nuts
1 teaspoon vanilla extract

Beat egg whites stiff; add sugar gradually. Fold in the nuts and
vanilla.

Walnut Filling

2 cups grated walnuts
1/4 cup granulated sugar
1/4 cup syrup or honey

Mix nuts and sugar, add enough syrup or honey to make a paste.

Gingerbread Filling

5 1/2 cup flour
2 cups molasses
2 tablespoons butter or goose fat
1 tablespoon baking soda
1 cup warm water

Place flour in bowl; make cavity in center. Add molasses, butter or
goose fat and baking soda dissolved in the warm water. Mix well and
beat thoroughly about 20 minutes. Pour into buttered bread pans and
bake in a moderately hot oven, 400 degrees F, about 1 hour. Will keep
for months in a dry place.

When dry, grate and use as a filling for Spice Kuchen.

Poppy Seed Filling

1 cup black poppy seed
1 cup milk
2 tablespoons butter
2 tablespoons honey or syrup
1/2 cup chopped almonds
Grated rind of 1/2 lemon
1 tablespoon chopped citron
1/4 cup seedless raisins
1/4 cup granulated sugar
1 tart apple, grated

Grind poppy seed and boil with milk and all other ingredients but
apple, until thick. If not sweet enough, add more sugar. When cool,
add apple or 1/4 cup currant or raspberry jelly or jam.

Prune Filling For Pie Or Kuchen

1 pound prunes, boiled
1/2 cup granulated sugar
1 tablespoon lemon juice

Stone and rub boiled prunes through colander. Mix well with juice,
sugar and lemon. Use to fill turnovers (Kipfel) or coffee cakes, or as
a filling for two-crust or open-faced pies.

Crumb Topping (Streusel)

1/2 cup flour
2 to 4 tablespoons butter
5 or 6 tablespoons granulated sugar
1/2 teaspoon cinnamon
Almonds

Mix first 4 ingredients by rubbing well with the finger tips, until
small crumbs are formed. Add a few chopped or pounded almonds.
Sprinkle over any coffee cake that has been brushed with melted
butter.

Nut Custard Glaze

1 egg yolk
3 tablespoons cream
Sugar and cinnamon
2 tablespoons almonds, sliced or ground

Beat the yolk slightly, add the cream, mix well, spread over top of
Kuchen, sprinkle thickly with sugar and cinnamon, and add the almonds.
Let rise and bake. Use also with fruit kuchen, dripping it over the
fresh fruit before baking.

Custard Glaze

2 eggs, well beaten
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons milk or cream

Mix well and use as above.

Apricot Glaze

1/4 cup granulated sugar
1/4 pound dried apricots
1 cup water

Add sugar to apricots and water and cook gently until tender and
thick. Strain through fine sieve. Bottle while hot. When ready to use,
dilute with water. Use to glaze coffee cakes, or to glaze open fruit
pies or tarts.

Source: http://www.recipegoldmine.com/breakc...eakcoff37.html





Butter Kuchen

3/4 cup milk
1/4 cup butter or margarine
1/2 cup sugar
1 teaspoon salt
2 packages active dry yeast
1/2 cup warm water
2 eggs
5 cups bread flour

Scald milk and add butter, sugar and salt. Dissolve yeast in warm
water and add to milk mixture. Beat in eggs, then beat in flour.
Cover and let rise until double, about an hour. Divide into 5 pieces.
Roll out into desired shape. Place in 9-inch cake pan and let rise 30
minutes.

Butter topping: Beat together 1 cup sugar, 3 eggs and 1/2 teaspoon
vanilla. Slowly beat in 1 cup of oil; add oil too fast and the mixture
will curdle. Heat on top of stove until hot and pour on crust after it
rises the second time. Bake 25 minutes at 375 degrees.

Cinnamon topping: Use a pastry blender or 2 knives to mix cup each
up flour and 1 teaspoon cinnamon.
Sprinkle it over crust after it rises the second time. Dot with
margarine, if desired. Bake 20 minutes at 375 degrees.

Cherry kuchen: Heat 1 can dark cherry-pie filling on top of the stove.
Spread on crust after it rises the second time. Bake 20 minutes at 375
degrees.

Cheese kuchen: Mix 2 cups cottage cheese, 1 egg and 1/2 cup sugar in a
blender until creamy. Heat slowly until warm. Pour on crust after
second rising and sprinkle cinnamon on top. Bake 25 minutes at 375
degrees.

Apple coffeecake: Peel and thinly slice 3 apples. Sprinkle with
cinnamon, nutmeg and sugar to taste. Roll the dough into a rectangle
after it rises the first time. Place on a cookie sheet. Fill center of
dough with the apple-cinnamon-nutmeg-sugar mixture. Dot with
margarine. Cut dough on both sides of the mixture into 1-inch-wide
strips. Bring the strips into the middle of the dough to form a
crosshatch pattern. Tuck in the ends. Bake 20 minutes at 375 degrees.

Tea ring: Roll dough into a rectangle about 2 1/2 times longer than
wide. Place on a cookie sheet. Sprinkle with cinnamon and sugar. Dot
with margarine. Starting with the long side, roll the dough in a
spiral to enclose the cinnamon filling. Join the ends to form a
circle. Use scissors to cut nearly through the dough at 1-inch
intervals. Pull the sections up and out to form a larger circle and
expose the spiral interior. Let it rise until about double in size.
Bake 15 minutes at 375 degrees.

Sugar glaze: Cream 2 tablespoons softened butter and add about 1/2 cup
confectioners' sugar, beating until well combined. Add another 1/2 cup
confectioners' sugar, a dash of salt, 1/2 teaspoon vanilla extract and
1 1/2 tablespoons milk, more or less, so you can drizzle the glaze
onto your coffeecake or sweet rolls. (Good for apple coffeecake and
tea ring too.)

Source:
http://www.courier-journal.com/featu...113kuchen.html


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