- 2 packages (1/4 ounce each) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1 cup warm milk (110° to 115°)
- 1/4 cup butter, softened
- 1/4 cup sugar
- 1 teaspoon salt
- 1 egg
- 3-1/2 to 4 cups all-purpose flour
- CRANBERRY SAUCE:
- 2 cups water
- 1-1/2 cups sugar
- 4 cups fresh or frozen cranberries
- EGG MIXTURE:
- 8 eggs
- 3/4 cup evaporated milk
- 3/4 cup sugar
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup cold butter
- In a large bowl, dissolve yeast in a warm water. Add the milk, butter, sugar, salt, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
- For cranberry sauce, in a saucepan, bring water and sugar to a boil. Add cranberries. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; set aside.
- For egg mixture, in a bowl, combine the eggs, evaporated milk and sugar; beat well. Divide half of the egg mixture between two greased 13-in. x 9-in. baking pans; set remaining egg mixture aside.
- Punch dough down. Divide in half. Pat each portion over egg mixture in pans. Spoon cranberry sauce over dough. Drizzle with remaining egg mixture.
- For topping, combine flour and sugar in a bowl. Cut in butter until crumbly; sprinkle over the top.
- Bake at 350° for 25-30 minutes or until lightly browned. Cool on a wire rack. Serve warm. Yield: 2 kuchens (12 slices each).
Originally published as Cranberry Kuchen in Best of Country Breads 2000, p83
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