COFFEE CAKE (KUCHEN) DOUGH
This classic coffee cake dough recipe from the early 1900s offers a rich and versatile base for various baked goods. The dough, with its simple ingredients and straightforward instructions, creates a tender and flavorful foundation for cinnamon cakes, pies, and pocket books. The recipe's adaptability makes it a perfect choice for bakers of all levels, promising a comforting and satisfying treat.
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
- 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.
- 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.
- 3In a separate bowl, cream together 1 cup of sugar and 3/4 cup of butter until light and fluffy.
- 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.
- 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.
- 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.