COFFEE CAKE (KUCHEN) DOUGH

Ingredients

• 1/2 ounce Active dry yeast (Originally yeast. Modernized to active dry yeast.)
• 1/2 cup Lukewarm milk
• 6 cups All-purpose flour (Originally sifted flour. Quantity estimated (not specified in original recipe).)
• 1 cup Granulated sugar
• 1/4 teaspoon Salt
• 3/4 cup Unsalted butter
• 3 each Large eggs
• 1 cup Milk
• 1 teaspoon Salt

Instructions

1. 1In a small bowl, dissolve the yeast in 1/2 cup of lukewarm milk. Let it sit for 5-10 minutes, or until foamy. This activates the yeast, ensuring your dough will rise properly.
2. 2In a large bowl, combine 1 cup of sifted flour, 1 teaspoon of sugar, and 1/4 teaspoon of salt. Mix well. Add the dissolved yeast mixture to the bowl and stir until combined. Place in a warm place (not hot) to rise for 1-2 hours, or until doubled in size.
3. 3In a separate bowl, cream together 1 cup of sugar and 3/4 cup of butter until light and fluffy.
4. 4Add the eggs to the creamed butter and sugar, mixing well. Then, add 5 cups of sifted flour, 1 cup of milk, and 1 teaspoon of salt. Mix until just combined. Stir in the risen yeast mixture. Work the dough with a spoon for 10 minutes.
5. 5Set the dough aside to rise again for 5-6 hours, or preferably overnight, in a warm place. The dough should not be very stiff.
6. 6Once well risen, the dough is ready to be used for cinnamon cake, pies, or pocket books. This recipe yields one large cinnamon cake, three pies, or about a dozen pocket books. If preparing the dough at night, use half the quantity of yeast.