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Prep time: | Cook time: | Total time: | Yield: 24 servings, 2 crusts , Serving size: 1 3 x 3 square | Calories per serving: 104 gr | Fat per serving: 4 gr | carbs per serving: 48 gr | protein per serving: 2 gr

9 x 13 glass or metal baking pan , may also use cake pans or square pans

Pre Heat Oven to 325 degrees F


2 eggs, well beaten
1 / 4 cup milk, warmed
1 pkg. (or 1 tablespoon) dry yeast
1 / 4 cup warm water
1 / 2 cup butter (1 stick, melted but not hot)
1 / 4 cup sugar
1 / 2 teaspoon salt
1 tsp. grated lemon peel
3 cup flour, more if needed

This amount of dough will make 2 kuchen's
in a 9 by 13 inch glass baking dish.

printer friendly





1. Pour lukewarm water, yeast, and sugar in mixing bowl.

Let the yeast start to foam in the bowl.


Add the melted butter,salt, milk and yeast mixture. to the flour.

Add the lemon zest and the egg.

Add flour, 1 cup at a time mixing well after each cup. Add more flour if necessary to make a smooth but not too firm dough.
You can also do this in a mixer.

This dough holds together but is not as firm as bread dough. Turn out onto a floured surface and knead lightly.

Cover with a towel and let raise for about an hour. Punch down and let it rest for about 10 minutes.



Spread the dough evenly into the pan of your choice. Round, square or rectangular pans
both metal and glass work well.

It should be about 1/4" thick or a little bit more.

The crust raises quite a bit so be aware of that.I like a kuchen that has
a good proportion of fruit and custard to crust. Sometimes when I have just put the
whole amount of dough in the crust is 2 inches high and just a bit of fruit on top.

As you can see the crust is fairly thick even though the crust is about 1 inch thick which is perfect.
for the amount of topping. This is a basic Streusal Kuchen







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Last updated March 27, 2016