3/4 cup milk 1/4 cup butter or margarine 1/2 cup sugar 1 teaspoon salt 2 packages active dry yeast 1/2 cup warm water 2 eggs 5 cups bread flour
Scald milk and add butter, sugar and salt. Dissolve yeast in warm water and add to milk mixture. Beat in eggs, then beat in flour. Cover and let rise until double, about an hour.
Divide into 5 pieces. Roll out into desired shape. Place in 9-inch cake pan and let rise 30 minutes.
For Butter Topping: Beat together 1 cup sugar, 3 eggs and 1/2 teaspoon vanilla. Slowly beat in 1 cup of oil; add oil too fast and the mixture will curdle. Heat on top of stove until hot and pour on crust after it rises the second time. Bake 25 minutes at 375 degrees F.
For Cinnamon Topping: Use a pastry blender or 2 knives to mix cup each up flour and 1 teaspoon cinnamon. Sprinkle it over crust after it rises the second time. Dot with margarine, if desired. Bake 20 minutes at 375 degrees F.
For Cherry Kuchen: Heat 1 can dark cherry-pie filling on top of the stove. Spread on crust after it rises the second time. Bake 20 minutes at 375 degrees F.
For Cheese Kuchen: Mix 2 cups cottage cheese, 1 egg and 1/2 cup sugar in a blender until creamy. Heat slowly until warm. Pour on crust after second rising and sprinkle cinnamon on top. Bake 25 minutes at 375 degrees.
For Apple Coffeecake: Peel and thinly slice 3 apples. Sprinkle with cinnamon, nutmeg and sugar to taste. Roll the dough into a rectangle after it rises the first time. Place on a cookie sheet.
Fill center of dough with the apple-cinnamon-nutmeg-sugar mixture. Dot with margarine. Cut dough on both sides of the mixture into 1-inch-wide strips. Bring the strips into the middle of the dough to form a crosshatch pattern. Tuck in the ends. Bake 20 minutes at 375 degrees.
For Tea Ring: Roll dough into a rectangle about 2 1/2 times longer than wide. Place on a cookie sheet. Sprinkle with cinnamon and sugar. Dot with margarine.
Starting with the long side, roll the dough in a spiral to enclose the cinnamon filling. Join the ends to form a circle. Use scissors to cut nearly through the dough at 1-inch intervals. Pull the sections up and out to form a larger circle and expose the spiral interior. Let it rise until about double in size. Bake 15 minutes at 375 degrees F.
For Sugar Glaze: Cream 2 tablespoons softened butter and add about 1/2 cup confectioners' sugar, beating until well combined. Add another 1/2 cup confectioners' sugar, a dash of salt, 1/2 teaspoon vanilla extract and 1 1/2 tablespoons milk, more or less, so you can drizzle the glaze onto your coffeecake or sweet rolls. (Good for apple coffeecake and tea ring too.)
The previous reviewer has obviously never made an emulsion before. The trick is to use a light oil like corn or Canola oil and drizzle it in slowly while beating at a high speed. If done properly, the oil and egg/sugar/vanilla mixture forms an emulsion similar to a very sweet mayonnaise. When baked, the "butter" topping tasted exactly like Plehn's or Heintzman's. The only problem I had with the recipe is that while dough was for five kuchen, the topping was too much for one, but not enough for five. I am still working with the proportions, but I think that dividing the dough into four portions instead of five and doubling the filling (so one portion fills two kuchen) might be about right. I will post again when I get the proportions to my liking.
Nov 24, 2007
I have been looking for a butter kuchen recipe for the longest time and I had thought I had found one here. Boy was I wrong. I had my doubts about using oil in the filling but I went ahead and made the recipe as is. It was horrible. I never thought I would throw out a pastry but this just plain disgusting. The dough was okay and The other fillings look like they may be okay but the "butter"? topping was just plain nasty.