Source: Epicurious.com: German Cookbook from Culinary Arts Institute
Grossmutter turned even her leanest dough
into marvels of goodness for breakfast-time
and lunch. There would be a big batch of this
thrifty doughand from it would emerge half a
dozen kinds of wonderful breads, sprinkled
with cinnamon and sugar, or topped with juicy
apple wedges or luscious plums; buns with
fruit in their tender hearts; buns with
frostingthere was nothing Grossmutter
couldnt make from her dough, and all of it
smelled tantalizing and tasted marvellous,
especially when eaten piping hot and dripping
BASIC YEAST DOUGH: (Hefeteig)
2 cups milk scalded,
2 pkgs. Active dry yeast,
1/2 cup warm water, 110 F to 115 F (OR if
using compressed yeast, soften 2 cakes in 1/2
cup lukewarm water, 80 F to 85 F).
1 cup butter, softened
1/2 cup sugar,
2 teaspoons salt,
2 teaspoons, grated lemon peel,
9 to 10 cups sifted all purpose flour (about),
4 eggs, well beaten
Soften yeast with the warm water and set
aside to soften and bubble. If yeast does not
have little bubbles on surface the yeast is
old. Throw it out and and start again with
fresh package of yeast.
Scald 2 cups of the milk until boiling. Put
into a large bowl the butter, sugar, salt and
grated lemon peel, immediately pour scalded
milk over ingredients in bowl and stir
mixture until butter is completely melted.
When this mixture has cooled to LUKEWARM,
blend in, beating until smooth 2 cups of the
flour. Stir in softened yeast mixing well.
Add about one-half of the remaining flour to
the dough and beat until very smooth. Add in
thirds, beating well after each addition the
Then beat in enough of the remaining flour to
make a SOFT dough. Turn dough onto a lightly
floured surface and allow it to rest 5 to 10
Knead dough by folding opposite side over
toward you. Using heels of hands, gently push
dough away. Give it one-quarter turn. Repeat
process rhythmically until the dough is
smooth and elastic, about 8 to 10 minutes,
using as little additional flour as possible.
Always turn the dough in the same direction.
Form dough into a large smooth ball and place
it in a lightly greased, deep bowl. Turn
dough to bring greased surface to top*. Cover
with waxed paper and towel; let stand in warm
place (about 80 F) until dough is doubled
(about 1 1/2 hrs). I like to put my dough in
the oven with the pilot light on for warmth.
Punch down dough with fist and turn out onto
a lightly floured surface. Allow dough to
rest 10 min. before shaping.
Complete as directed in any of the following
variations. Enough dough for 4 coffee cakes
or 4 doz. Rolls.
*This dough may be kept about 3 days in the
refrigerator. Make sure dough is greased and
well-covered to keep surface of dough moist
and elastic. Punch down dough occasionally as
it rises. Remove amount of dough needed for a
single baking and immediately return
remainder to refrigerator. Proceed as
directed in the desired variation.
NOTE: For bread, shape dough into 3 loaves.
Place in 9 1/2 x 5 1/4 x 2 2/3 loaf pans,
lightly greased. When dough is light, bake at
400 F. about 50 minutes.
SWEET ROLLS (BUCHTELN)
To prepare 2 doz. rolls, use one-half of
dough in the above recipe. Butter two 11 x 7
x 1-1/2 inch pans. Roll dough 1/2 inch thick.
Using a sharp knife, cut dough into
twenty-four 3 x 2-inch rectangles. Spread
rectangles almost to edges with fruit
preserves. Starting with the shorter side,
roll up rectangles of dough. Arrange twelve
rolls in each well-greased pan. Brush generously with
melted butter. Cover with waxed paper and a
towel and let rise in a warm place (80 F)
until almost doubled.
Bake at 350 F. for 25 to 30 minutes or until
rolls are lightly browned.
Meanwhile, prepare a glaze by thoroughly
blending together 1/2 cup sifted
confectioners sugar and 1 tablespoon milk or
cream. Remove rolls from pans to cooling
racks; Cool slightly. Using a spoon, drizzle
glaze over rolls.
PLUM COFFEE CAKE (Pflaumenkuchen)
To prepare 2 rich coffee cakes, decrease
ingredients to 1/2 amounts in the Basic Yeast
Dough (Hefeteig) except for the Milk from 2
cups to 1/4 cup, Salt from 2 tsp. to 1/2 tsp,
and Flour from 9 to 10 cups to 3 cups. I have
done that for you below just follow the
recipe. Proceed with instructions as directed
for Basic Yeast Dough.
1/4 cup milk scalded
1 pkgs. Active dry yeast
1/4 cup warm water
1/2 cup butter, softened
1/4 cup sugar
1/2 tsp salt
1 tsp. grated lemon peel
3 cups flour
2 eggs. well beaten.
Lightly grease TWO - 9-inch round layer cake
pans (bottoms only). Rinse and remove pits
from 25 (about 1 1/4 lbs.) small Italian
plums. Divide dough into halves; press evenly
into pans. Brush with melted butter. Arrange
plums cut side up on dough to 1-inch from
edge of pan. Sprinkle with a mixture of about
1 1/2 cups sugar (depending on tartness of
fruit), 2 Tablespoons flour and 2 teaspoons
cinnamon. Dot with 1/4 cup butter. Cover with
waxed paper and a towel and let rise in a
warm place until almost doubled, about 1
hour. Bake at 375 F. for 15 minutes. Then
pour a mixture of 4 egg yolks, beaten with 2
tablespoons sugar, and 1/4 cup cream over
plums. Continue baking 12 to 20 minutes, or
until custard topping is set.
APPLE COFFE CAKE (Apfelkuchen)
Follow recipe above for PLUM COFFE CAKE: substitute
2 medium-size firm cooking apples for Italian
plums. Wash, quarter, core, pare and slice
the apples; arrange on dough. Reduce cinnamon
to 1 teaspoon; add 1/4 teaspoon EACH nutmeg
and cloves. OMIT egg cream mixture. Bake 35 min.
Any desired fresh fruit, such as cherries or
peaches, may be substituted for the apples.
The amount of sugar sprinkled over fruit will
vary with the tartness of the fruit.
CINNAMON COFFEE CAKE (ZIMTKUCHEN)
To prepare coffee cakes, use one-half of the
recipe for Basic Yeast Dough (Hefeteig).
Lightly grease the bottoms of two 11 x 7 x 1
1/2 inch pans or two 10 inch round layer cake
pans. Divide dough into halves and roll out
to fit the pans. Fit into pans. Brush dough
with 1/4 cup melted butter; sprinkle with a
mixture of 2/3 cup sugar and 2 teaspoons
cinnamon. Cover with waxed paper and a towel
and let rise in a warm place until almost
doubled. Bake at 375 F. for about 20 minutes.
CRUMB COFFEE CAKE (STREUSELKUCHEN)
Follow recipe for Cinnamon Coffee Cake; omit
sugar-cinnamon mixture. Prepare and top with
1/2 cup sifted all purpose flour
3 Tablespoons sugar
1 teaspoon cinnamon
1/2 teaspoon grated lemon peel
3 to 4 Tablespoons firm butter
Cut in firm butter with a pasty blender or
two knives until mixture is the size of small
German Cookbook from Culinary Arts Institute