Settlement Cookbook Kuchen Recipe - Cooking Index
Settlement Cookbook Kuchen Recipe - Cooking Index
| 1 | Dry yeast - (1/4 oz) | |
| 1 1/4 cups | 296ml | Lukewarm milk - (110 degrees) |
| 1 cup | 198g / 7oz | Butter - plus |
| 2 tablespoons | 30ml | Butter - room temperature |
| 1/2 cup | 99g / 3.5oz | Sugar - plus more |
| 3 | Eggs | |
| 1 teaspoon | 5ml | Salt |
| Finely-grated zest of 1 lemon | ||
| 4 cups | 250g / 8.8oz | Flour - (to 5 1/2) |
| Cinnamon - (optional) | ||
| Chopped nuts - (optional) |
Dissolve the yeast in the milk and allow to stand until tiny bubbles appear on the surface, 3 to 5 minutes.
Cream 1 cup of butter until fluffy, then add the sugar, then the eggs, one at a time, stirring well after each addition. Add the salt and lemon zest. Stir in the flour alternately with the yeast mixture and mix well. (If the dough is too soft to knead, add more flour as needed.) Knead the dough on a floured board until it's smooth and elastic (or in a mixer fitted with a dough hook attachment), 8 to 10 minutes.
Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm place until doubled in bulk, 45 minutes. Spread the dough 1/2-inch thick in a shallow buttered 18- by 12-inch (half sheet) pan. Cover and let it rise again until doubled in bulk, 45 minutes.
Heat the oven to 350 degrees. Melt the remaining 2 tablespoons of butter and spread it over the dough. Sprinkle the dough with more sugar and the cinnamon and chopped nuts, if desired. Bake the kuchen until golden, 15 to 20 minutes.
This recipe yields 18 servings.
Each serving: 261 calories; 268 mg sodium; 68 mg cholesterol; 13 grams fat; 8 grams saturated fat; 30 grams carbohydrates; 5 grams protein; 0.96 gram fiber.
Source:
The Los Angeles Times, 07-25-2001
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