German Coffee Cake (Bund Kuchen)

Ingredients

• 1/2 cake compressed yeast
• 1 cup sugar
• 1 cup milk, scalded and cooled
• 1/2 cup butter
• 1 tablespoon sugar
• 3 eggs
• 3 cups sifted flour
• 1 1/2 cups mixed fruit
• 1/4 teaspoon salt

Method

1. 1

   Dissolve the yeast and one tablespoon of sugar in the lukewarm milk; add one and a half cups of flour and beat well.

2. 2

   Cover and set aside, in a warm place to rise for one hour or until light.

3. 3

   Add to this the butter and sugar creamed, the fruit — citron, raisins, and currants in equal parts — which has been floured, the balance of the flour or enough to make a good cake batter, the salt, and eggs well beaten.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 100. The excerpt below is the record exactly as published.

1 cake compressed yeast 1/2 cup light brown sugar 1/2 cup milk, scalded and cooled 2 level tablespoons butter 1 tablespoon sugar 1 egg 2 cups sifted flour Vi teaspoon salt Dissolve the yeast and one tablespoon of sugar in the lukewarm milk. Add three fourths cup of flour, to make a sponge. Beat well; cover and let rise forty -five minutes in a moderately warm place. Add butter and sugar creamed, egg well beaten, about one and one fourth cups of flour, or sufficient to make a soft dough, and the salt. Knead lightly; place in greased bowl; cover and let rise in a warm place about two hours, or until double in bulk. Roll one half inch thick; place in well-greased pan and let rise until light. Cut across top with sharp knife; brush with egg; sprinkle liberally with sugar and cinnamon. Bake twenty minutes in a moderately hot oven. DOUGHNUTS 1 cake compressed yeast Vi cup sugar 114 cups milk, scalded and cooled 3 level tablespoons butter 1 tablespoon sugar 1/2 teaspoon mace 41/2 cups sifted flour 2 eggs 14 teaspoon salt Dissolve the yeast and one tablespoon of sugar in lukewarm liquid; add half of the flour and beat well. Cover and set aside to rise in a warm place for about one hour, or until bubbles burst 265 BREAD, HOT-CAKES, ETC. FamToV/Jur on top. Add to this the liutter and sugar creamed; mace, eggs well beaten, the remainder of the flour to make a soft dough, and last the salt. Knead lightly; place in well-greased bowl; cover and allow to rise again in warm place for about one and a half hours. When light, turn on floured board ; roll to about one fourth inch in thickness. Cut with small doughnut cutter; cover and let rise again, on floured board or paper, in warm place until light — about forty-five minutes. Drop into deep, hot fat with side uppermost which has been next to board. When a film of smoke begins to rise from fat, it will be found a good temperature to cook dough- nuts. Doughnuts made by this method do not absorb the fat, for the reason that they rise before and not after they are put into the grease. DUTCH CAKE 1 pound bread dough 1 egg 1/2 pound sugar 1/2 pound seeded raisins 1/2 pound butter Cinnamon and nutmeg Mix the sugar, butter and beaten egg into bread dough; when thoroughly incorporated flavor with cinnamon and nutmeg; and add the fruit. Put into a greased pan and let rise for an hour or more; then bake slowly. BOHEMIAN HOUSKA 1 cake compressed yeast 1/3 cup melted butter V4 cup lukewarm water 1/2 cup citron, cut fine 2 cups milk, scalded and cooled 1/2 cup raisins 1/2 cup sugar 1/2 cup chopped almonds 1 egg 1/2 teaspoon salt 71/2 cups sifted flour Dissolve the yeast and one tablespoon of sugar in lukewarm liquid; add egg well beaten, balance of sugar and butter creamed, and two cups of flour, or enough to make a thin batter. Beat until smooth; cover and let rise until light, about one hour. Add almonds, citron and raisins, well floured, the rest of the flour, or enough to make a soft dough, and last the salt. Knead well; place in greased bowl; co^'er and set aside in a warm place, free from draft, to rise until double in bulk, about one and a half hours. Divide into three parts; make three braids; place in well-greased, shallow pan, one on top of the other. Bake in moderate oven forty-five minutes. While hot ice with plain frosting. 266 FLmlly''of"Fo°.r BREAD, HOT-CAKES, ETC. CURRANT TEA RING 2 cakes compressed yeast Vz cup sugar 1 cup milk, scalded and cooled 7 cups sifted flour 1 cup luli:ewarm water 3 eggs 1 tablespoon sugar i^ teaspoon salt 6 level tablespoons lard or butter Vi teaspoon mace Brown sugar, currants and cinnamon Dissolve the yeast and one tablespoon of sugar in the lukewarm liquid. Add three cups of flour and beat until smooth. Add lard or butter and sugar, thoroughly creamed, and eggs beaten until light, the remainder of the flour gradually, keeping dough soft, and last, the salt and mace. Turn on board ; knead lightly ; place in greased bowl; cover and set aside in a warm place to rise for about two hours or until the dough has doubled in bulk. Roll out in an oblong piece, one fourth inch thick; brush with melted but- ter; sprinkle with brown sugar, currants and cinnamon. Roll up lengthwise ana place in a circle on a large, shallow, greased pan or baking sheet. With scissors cut three fourth inch slices, almost through. Turn each slice partly on its side, pointing away from center. This should give the effect of a many-pointed star, and show the different layers with the filling. Cover and let rise one hour, or until light, and bake twenty -five minutes. Just before putting in the oven, glaze with egg, diluted with milk. Ice while hot with Dlain frosting. APPLE CAKE (Apf el Kucheli) I'Vi cakes compressed yeast 1/2 cup sugar 1 cup milk, scalded and cooled 2 eggs 1 tablespoon sugar iVz cups sifted flour, 1/4 cup butter V4 teaspoon salt 5 apples Dissolve the yeast and one tablespoon of sugar in lukewarm milk; add one and a half cups of flour to make a sponge, and beat until smooth. Cover and set aside in a warm place until light — about three quarters of an hour. Have sugar and butter well- creamed; add it to sponge. Then add eggs well -beaten, rest of flour, or enough to make a soft dough, and salt. Knead lightly. Place in well-greased bowl. Cover and set aside to rise — about two hours. Roll half an inch thick; place in two well-greased, shallow pans; brush with butter and sprinkle with sugar. Cut 267 BREAD, HOT-CAKES, ETC. ^ FaX°^fFou? apples in eighths and press into the dough, sharp edge downward; sprinkle with cinnamon; cover and let rise about one half hour. Bake twenty minutes. Keep covered with pan first ten minutes, in order that the apples may be thoroughly cooked. GERMAN COFFEE CAKE (Bund Kuchen) (V2 cakes compressed yeast 1 cup sugar 1 cup milk, scalded and cooled V2 cup butter 1 tablespoon sugar 3 eggs 3 cups sifted flour 11/2 cups mixed fruit

Cook this with the app: pantry check, scaling, and the assistant.