Recipe: Hungarian Plum Kuchen (yeast dough, makes 3, 9-inch cakes)

HUNGARIAN PLUM KUCHEN

"We often double this recipe and make 6 or more. They freeze well and are nice to share."

3/4 cup milk
1/2 stick (1/4 cup) butter
3 tbsp sugar, divided use
1/4 cup warm water
1 pkg. yeast (or 2 1/2 tsp. granulated active dry yeast)
3 cups flour, divided use
4 egg yolks
1/4 tsp salt
3 to 4 lbs. Italian freestone plums, washed, cut in half and stoned
FOR TOPPING:
1 cup sugar
2 heaping Tbsp. flour
1 1/2 Tbsp. ground cinnamon
3/4 cup butter (1/4 cup for each cake, to dot topping)

Heat milk to scalding, then add 1/4 cup butter and 1 1/2 tablespoons of sugar, stir well until butter and sugar are dissolved.

In small bowl, add yeast to 1/4 cup warm water, with the remaining 1 1/2 tablespoons sugar.

Put 2 cups flour in large bowl and add cooled milk, yeast mixture, egg yolks and salt. Beat well. Add the additional flour and work until dough comes away from sides of the bowl. Dough should be very soft and sticky. (If too thick, add a few teaspoons of warm water). Cover and let rise till double in bulk.

This recipe will make 3 (9-inch) cake pans of Kuchen. When dough is ready, grease pans generously with butter, do not flour. Put a third of the dough in each pan, butter your hands, (otherwise the dough will stick to your hands). Using your fingers push dough to outer edges of pan, the dough will not want to stay there, but as you push plums skin side down into the dough, it will remain in place.

Arrange the plums halves in a concentric spiral close together.

To prepare the topping, mix and sift 1 cup sugar, 2 heaping tablespoons flour and cinnamon together twice. Sprinkle each Kuchen with a third of the topping and dot each with butter 1/4 cup of the butter.

Let rise for another 30 minutes.

Bake at 350 degrees F for 30 to 35 minute or until sides and bottom are golden brown.


Makes 3 cakes
From: Sandy,TX - 10-05-97