Jam Dotted Kuchen
|All purpose flour||2 Cup (32 tbs)|
|Active dry yeast||1 Tablespoon (1 Package)|
|Milk||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Jam/Preserves||2⁄3 Cup (10.67 tbs)|
|Streusel nut topping||1⁄2 Cup (8 tbs)|
In large mixer bowl combine 7 cup of the flour and the yeast.
Heat milk, butter, sugar, and salt just till warm (115-120°), stirring to melt butter.
Add to mixture in bowl; add egg.
Beat at low speed with electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
By hand, stir in enough remaining flour to make a soft dough.
Spread in two greased 8x1 1/2-inch round baking pans.
Cover; let rise till double (about 1 hour).
Carefully make holes at 2-inch intervals in the raised dough.
Fill depressions with jam or preserves.
Spread half of the Streusel-Nut Topping over top of each cake.
Bake at 350° for 25 to 30 minutes.