Jam Dotted Kuchen Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Active dry yeast | 1 | |
| Milk | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 6 Tablespoon | |
| Sugar | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Egg | 1 | |
| 2/3 cup jam or preserves | ||
| Streusel-Nut Topping | ||
Directions
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.
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.
Chef
