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COFFEE CAKE (KAFFEE KUCHEN)

Category:    Bread
Yield:1 servings
 
    1/2 c  Butter                              1    Egg, separated
      1 c  Sugar                               2 c  Milk
  6 1/2 c  Flour                               1 c  Yeast
           *dissolved in:                    1/3 c  Water, lukewarm
           Butter, melted                           Brown sugar
 
  Scald the milk and set aside to cool. Cream the sugar, butter and egg yolk.
  Add to this the lukewarm milk, alternately with the flour and the dissolved
  yeast cake. Beat lightly and add the stiffly beaten egg white. Allow this
  mixture to rise over night. Flour a bake-board and take out large spoonfuls
  of the dough to which just enough flour has been added to permit it to be
  rolled into flat cakes. Spread on well-greased pie tins and when light
  (about 1-1/2 hours) brush melted butter over the top and strew thickly with
  brown sugar. If preferred, spread "rivels" on top by combining 1/2 cup
  sugar, 1/2 cup flour, and 2 Tbsp butter. Crumble together and sprinkle on
  top of cakes. Bake at 400-F about 20 minutes. Source: Pennsylvania Dutch
  Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 

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