Note: To freshen kuchen, place in a hot
oven a few minutes before using; or it may be cut into slices 1/2 inch thick and
dried or toasted in the oven.
5 C. flour
1/2 oz. cake yeast
1 t. plus 1/2 C. sugar (divided)
1 pint scalded milk (remove 1/2 C. and let cool to lukewarm)
1/2 C. butter
1 t. salt
2 egg yolks, beaten
Warm bowl and flour
Crumble yeast into cup with 1 teaspoon of sugar and the 1/2 cup lukewarm milk.
Set in warm place to rise.
To remaining scalded milk add the butter, remaining 1/2 cup sugar, salt and
nutmeg, and, when lukewarm, add beaten egg yolks. Using flat wooden spoon, stir
in the yeast and flour. Mix well, until the dough is smooth and elastic. Cover
loosely and let rise until doubled in bulk.
Divide into four equal parts. Use dough in one of the following ways:
Take one part of the raised kuchen dough. Roll out 1/2 inch thick and spread
well with melted butter. Sprinkle generously with scraped maple, brown or
granulated sugar and cinnamon, then roll it up. Cut the roll into equal parts
about 1 inch thick and place close together endwise, on a well-buttered pan;
spread with layer of brown or maple sugar.
Let rise until light, and bake 10 to 20 minutes in hot oven (400°F.), until
For coffee or sugar kuchen:
Flour the board and take one part of the raised dough. Roll 1/2 inch thick and
place in well-greased oblong hollow pans. Brush melted butter over the top and
sprinkle with sugar and a little cinnamon. Let rise until light and bake a
golden brown in a hot oven 15 to 20 minutes. Remove from pan.