Kuchen (German Coffee Cake)
Yield
2 cakesPrep
2 hrsCook
40 minReady
3 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
milk
|
|
| 1 | cup |
water
|
|
| 1 | tablespoon |
salt
|
|
| 1 | cup |
sugar
|
|
| ½ | cup |
vegetable shortening
melted, or margarine |
*
|
| 2 | packages |
yeast, active dry
|
|
| ¼ | cup |
water
warm |
|
| 3 | large |
eggs
beaten |
|
| 8 | cups |
all-purpose flour
up to 9 cups |
|
| 2 | cups |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
milk
|
|
| 237 | ml |
water
|
|
| 15 | ml |
salt
|
|
| 237 | ml |
sugar
|
|
| 118 | ml |
vegetable shortening
melted, or margarine |
*
|
| 2 | packages |
yeast, active dry
|
|
| 59 | ml |
water
warm |
|
| 3 | large |
eggs
beaten |
|
| 1.9 | l |
all-purpose flour
up to 9 cups |
|
| 473 | ml |
raisins, seedless
|
|
Directions
Scald the milk and cool with 1 cup water.
Add salt, sugar, and melted shortening.
Add yeast which has been dissolved in ¼ cup of warm water.
Add beaten eggs.
Add about 4 cups of flour and beat.
Add raisins and then additional flour in a cup at a time, beating after each addition, until you have a dough that can be handled.
Knead until elastic. Put in greased bowl, cover and let rise until double in size.
Punch down and knead again.
Form into round balls and place in shallow pans (such as round layer cake pans).
Let rise about 30 minutes or until almost double.
Heat oven to 350℉ (180℃).
Moisten tops of loaves with water; sprinkle with cinnamon; and bake about 30 to 40 minutes or until top is golden brown.
