Kuga German Breakfast Bread Recipes

BRöTCHEN (GERMAN BREAKFAST ROLLS)

Steps:

• In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit until creamy; about 10 minutes.
• Mix in shortening, salt and 3 cups of the flour. Beat with dough whisk or heavy spoon for 2 minutes. Fold in egg whites. Gradually add flour 1/4 cup at a time, until dough forms a mass and begins to pull away from bowl. Turn onto a floured surface. Knead, adding more flour as necessary, for 8 to 10 minutes, until smooth and elastic with bubbles.
• Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, form into a round and let rise again until doubled, about 45 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 24 equal pieces and form into oval rolls about 3 1/2 inches long. Place on lightly greased baking sheets, cover and let rise until doubled in volume, about 40 minutes.
• Place an empty baking sheet on the bottom rack of the oven. In a small bowl, lightly beat the egg white with the 2 tablespoons of milk to make the egg wash. Lightly brush the risen rolls with the egg wash. Place 1 cup of ice cubes on the hot baking sheet in the oven and immediately place the rolls in the oven.
• Bake at 425 degrees F (220 degrees C) for about 20 minutes or until the tops are golden brown.
• Remove to a wire rack and cool.

GERMAN KUCHEN

Steps:

• 1. Dough- Scald milk and add butter, sugar, and salt. Dissolve yeast in warm water in seperate bowl and then add to milk mixture. Beat in eggs and then flour. Cover and let rise until doubled. About an hour. Punch down and divide into 5 pieces. Roll out into desired shape and let rise 30 minutes. Then choose your topping. I used a 9" round cake pan for mine.
• 2. Cinnamon Topping: Use a pastry blender to mix butter and brown sugar and flour. Add cinnamon and sprinkle over dough after it rises the second time. Dot with Butter if desired. Bake at 375 for 20 minutes.
• 3. Cherry Topping: Heat can of dark cherry pie filling and spread on crust after it rises second time. Bake for 20 minutes at 375.
• 4. Cheese Topping; Mix cottage cheese, egg and sugar in blender intil creamy. Heat slowly until warm on stove. Pour on dough after rises second time. Bake at 375 for 25 minutes.
• 5. Butter Topping: Beat together sugar, eggs, and vanilla. Slowly beat in oil. Add oil too fast and it will curdle. Heat on top of stove until hot and pour on crust after second rising. Bake 25 minutes at 375.
• 6. Apple Topping: Peel and slice thinly 3 apples. Sprinkle with cinnamon and sugar and nutmeg to taste. Roll this dough out in a rectangle. Fill the center with apples and dot with butter. Bake 20 minutes at 375.

KUGA -- GERMAN BREAKFAST BREAD

Steps:

• Dissolve yeast and 1 tablespoon sugar in lukewarm water.
• In a separate bowl, combine milk with sugar, butter and salt; let cool to lukewarm and add 2 cups of flour to make a batter.
• Add yeast mixture and eggs; beat well.
• Add remaining flour or enough to make a soft dough.
• Knead well, cover and let rise till doubled in bulk, about 2 hours (depending upon the temperature in the kitchen).
• Punch down and let rise again until doubled in volume.
• This will make 3 portions for 9" x 12" pans or 6 portions for 9" round pans.
• Divide into desired portions, roll out evenly and spread into greased pans.
• Mix topping ingredients together and spread 1/3 on each cake; place fruit on top.
• Mix rivels ingredients together.
• Sprinkle 1/3 of the crumbs on each cake.
• Let it rise again in the pan.
• While rising, preheat oven to 375°F
• Bake until golden brown; serve either warm or cool.