Cherry Raisin Kuchen Recipe
Ingredients
| 11-pound loaf frozen raisin bread dough | ||
| 1 12-ounce can cherry cake and pastry filling | ||
| 2 3-ounce packages cream cheese, softened | ||
| Granulated Sugar | 1/3 Cup (16 tbs) | |
| Milk | 1/4 Cup (16 tbs) | |
| All purpose flour | 2 Tablespoon | |
| Almond extract | 1/4 Teaspoon | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Packed brown sugar | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 3 Tablespoon | |
Directions
Thaw frozen bread dough in refrigerator overnight.
Roll out on lightly floured surface to 13x9-inch rectangle.
Place in greased 13x9x2-inch baking pan.
Cover and let rise in warm place till almost double, 1 to 1 1/2 hours.
Add a few drops red food coloring to cherry filling, if desired; spread evenly over dough.
Combine cream cheese, the granulated sugar, milk, the 2 tablespoons flour, and the almond extract; beat smooth.
Pour mixture over filling.
In bowl, combine the remaining flour and the brown sugar; cut in butter till mixture resembles coarse crumbs.
Sprinkle mixture over cheese layer.
Bake in 350° oven for 40 minutes.
Cool; cut in squares.
Roll out on lightly floured surface to 13x9-inch rectangle.
Place in greased 13x9x2-inch baking pan.
Cover and let rise in warm place till almost double, 1 to 1 1/2 hours.
Add a few drops red food coloring to cherry filling, if desired; spread evenly over dough.
Combine cream cheese, the granulated sugar, milk, the 2 tablespoons flour, and the almond extract; beat smooth.
Pour mixture over filling.
In bowl, combine the remaining flour and the brown sugar; cut in butter till mixture resembles coarse crumbs.
Sprinkle mixture over cheese layer.
Bake in 350° oven for 40 minutes.
Cool; cut in squares.
Chef
