KuchenI
serves 4 to 6
| 50 ml (¼ cup) hot water 15 ml (1T) dry yeast 50 ml (¼ cup) white sugar | Pour into large mixmaster bowl |
| 125ml (½ cup) butter | Melt in microwave in 500ml pyrex measuring cup, 30 seconds |
| 50ml (¼ cup) milk 2 ml (½ t) salt 5 ml (1 t) lemon extract or grated lemon peel | Add to butter. Test the combined temperature – it should be warm, but not hot enough to cook the eggs. If it isn't warm now microwave it again for ten or twenty seconds and re-check. |
| Two eggs | Break into the butter/milk mixture and beat together with a fork. Pour into the mixmaster bowl and mix 30 seconds with the paddle. |
| 500 ml (2 cups) flour | Add flour one cup at a time, stirring 30 seconds with each addition and scraping down the sides with a wooden spoon. Change the mixmaster paddle for the bread hook. Knead lightly – about another thirty seconds – with the bread hook. Let rise for about 1 hour. Divide the dough in half; wrap one half tightly in parchment and put it in the refrigerator for tomorrow's stollen.Spread the other half of the dough in a 22-cm round pan, pushing the dough up the sides as for a pie crust. Set oven to 175C (350 degrees Fahrenheit). Let rest ten minutes. |
| Sliced Fruit (apple, plum,l peach, pear) or berries (blueberry, raspberry, strawberry) | Arrange the fruit in overlapping circles (or chop small and spread evenly) on the top of the dough |
| 50ml (¼ cup) white or brown sugar 50 ml (¼ cup) bread crumbs 10 ml (2 t) cinnamon 50ml (¼ cup) melted butter | Combine to a crumbly consistency and sprinkle over the arranged fruit. Place Kuchen in oven to bake for seven minutes |
| |
|
| 1 egg 15 ml (1T) melted butter 15 ml (1T) milk 15 ml (1 T) sugar | Beat well together. After seven minutes, pour over the hot kuchen in the oven and bake another 15 minutes |