Cranberry Kuchen

Name: Cranberry Kuchen
Ingredients: 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; 2 cups water; 1-1/2 cups sugar; 4 cups fresh or frozen cranberries; 8 eggs; 3/4 cup evaporated milk; 3/4 cup sugar; 2 cups all-purpose flour; 2 cups sugar; 1 cup cold butter

17 ingredients

6 steps

Ingredients

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
2 cups water
1-1/2 cups sugar
4 cups fresh or frozen cranberries
8 eggs
3/4 cup evaporated milk
3/4 cup sugar
2 cups all-purpose flour
2 cups sugar
1 cup cold butter

Directions

1

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.
2

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.
3

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.
4

Punch dough down. Divide in half. Pat each portion over egg mixture in pans. Spoon cranberry sauce over dough. Drizzle with remaining egg mixture.
5

For topping, combine flour and sugar in a bowl. Cut in butter until crumbly; sprinkle over the top.
6

Bake at 350° for 25-30 minutes or until lightly browned. Cool on a wire rack. Serve warm.