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Recipe: Kuchen Dough, Fruit Kuchen, Custard Kuchen, Apple Kuchen (1970's)

Desserts - Fruit
KUCHEN DOUGH

1 cup scalded milk
1/4 cup sugar
1/4 cup butter
1 tsp. salt
1 yeast cake
1/4 cup lukewarm water
2 eggs
1/8 tsp. ground nutmeg or mace
5 cups (about) all purpose flour, divided use

TO MAKE THE KUCHEN DOUGH:
Pour milk over sugar, butter and salt. When lukewarm add yeast cake that has been softened in the 1/4 cup lukewarm water.

Add well beaten eggs, nutmeg and half the flour. Beat until smooth. Add rest of flour and knead until smooth and elastic. Brush with melted butter, cover and let rise until light.

TO SHAPE AND BAKE:
Shape in kuchen or sweet rolls. Makes 2 kuchens or about 3 dozen sweet rolls.

If you want to make just sweet rolls or kuchen bake in preheated 425 degree oven 20 to 25 minutes.

VARIATIONS:

FRUIT KUCHEN:
Make kuchen dough; line buttered tin with dough rolled thin, bringing it up on the sides of tin. Brush with melted butter and let rise until light, about 20 minutes. Cover dough with sweetened prunes or plums and bake in preheated 400 degree F oven 20 to 25 minutes.

CUSTARD KUCHEN
Mix together 1 egg yolk, 3 tbsp. cream and 1 tbsp. sugar and pour over fruit on Fruit Kuchen (above recipe) and then bake at 400 degrees F, 20 to25 minutes.

APPLE KUCHEN
Roll kuchen dough 3/4-inches thick and place in buttered pan. Brush over with melted butter; let rise about 20 minutes. Pare, core and slice 3 or 4 large apples. Press apples into dough. Brush with melted butter. Mix 1/4 cup sugar, 1/2 teaspoon cinnamon and 2 tablespoons raisins. Sprinkle over apples. Cover, let rise until light. Bake in preheated 375 degree F oven 25 to 30 minutes. Serve with whipped cream.

Source: Newspaper recipe clipping, 1970's
MsgID: 0110228
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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