Recipe - Dakota-Style Kuchen

BH&G HERITAGE COOKBOOK
3 cup Allpurpose flour
1 pack Active dry yeast
Three fourths cup Milk
6 tablespoon Butter
1/3 cup Sugar
One half teaspoon Salt
2 Eggs
1 Beaten egg
3 tablespoon Light cream or milk
1 Sugar
1 One half teaspoon Ground cinnamon
2 cup Thinly cut or sliced up peeled apple*;
OR
2 cup Sliced rhubarb; OR
2 cup Sliced plums; OR
2 cup Cottage cheese

In large bowl mix 1 One half cups flour and yeast. In saucepan heat Three fourths cup
milk, butter, 1/3 cup sugar, and salt just till warm (115120), stirring
constantly. Add to dry mixture; add 2 eggs. Beat at low speed of electric
mixer One half minute, scraping sides of bowl often. Beat 3 minutes at high
speed. By hand, stir in remaining flour. Divide dough in half. With lightly
floured fingers, pat into two greased 9 x 1 1/2inch round baking pans.
Cover; let rise till double (45 to 50 minutes). Combine the beaten egg and
3 tablespoons cream or milk. Stir in 1 cup sugar and cinnamon. (If cottage
cheese is used, stir into sugarcream mixture.) Arrange fruit atop risen
dough. Carefully spoon suggarcream mixture over fruit. Bake at 400 for 20
to 25 minutes. Cool slightly. Cut in wedges; serve warm.

* If desired, cook apple slices for 3 minutes in boiling water. Drain, then
arrange atop dough.
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on May 02,
1998