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STREUSEL KUCHEN

Category:    Bread
Yield:1 servings
 
    1/2 c  Potato, mashed                    1/2 c  Potato water
    1/2 c  Butter and other shortening,      1/2 c  Sugar
  3 1/2 c  Flour                               1 c  Yeast
           *dissolved in:                    1/2 c  Water, lukewarm
      2    Egg, well beaten                  1/2 c  Sugar
  1 1/2 c  Flour                                    *topping:
      1 c  Flour                             1/2 c  Sugar
      1    Egg yolk, well beaten          
 
  Mix together the mashed potatoes, potato water, shortening and sugar. Add
  to this about 3 1/2 cups flour and the dissolved yeast. Set this dough
  aside to rise in a warm place over night. The following morning add the
  eggs, 1/2 cup sugar and 1 1/2 cups flour. Allow this mixture to stand in a
  warm place until light. Then roll out pieces 6 by 8 by 1 inch thick and
  place in greased oblong pans. When cakes are ready to be put into the oven,
  brush top of cake with melted butter. Strew over the tops of the cakes the
  topping mixture. This mixture should be rubbed through a coarse sieve. Bake
  at 400-F about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 

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