Dakota Style Kuchen
|All purpose flour||3 Cup (48 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Milk||3⁄4 Cup (12 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Egg||1 , beaten|
|Light cream/Milk||3 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Thinly sliced peeled apples/Sliced rhubarb / sliced italian plums / cottage cheese||2 Cup (32 tbs)|
In large bowl mix 1 1/2 cups flour and yeast.
In saucepan heat 3/4 cup milk, butter, 1/3 cup sugar, and salt just till warm (115-120°), stirring constantly.
Add to dry mixture; add 2 eggs.
Beat at low speed of electric mixer 1/2 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 9x1 1/2-inch 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.
Arrange fruit atop risen dough.
Carefully spoon sugar-cream mixture over fruit.
Bake at 400° for 20 to 25 minutes.
Cut in wedges; serve warm.