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LOCATION: Recipes >> German >> Fruit Kuchen 01

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Fresh Fruit Kuchen
Use half of this dough:

4 1/2 cups flour
1/3 cup sugar
2 packages yeast (active dry or RapidRise)
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/3 cup butter or margarine cut in small pieces
2 eggs

In bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, and
salt. Heat milk, water, and butter until warm (105 F to 115 F).
Gradually add to dry ingredients; beat 2 minutes at medium speed
ofelectric mixer, scraping bowl occasionally. Add eggs and 1/2
cup flour; beat 2 minutes at high speed. Stir in enough remaining
flour to make a stiff batter; grease top. Cover tightly with plastic
wrap; refrigerate 2 hours or up to 2 days.

Remove dough from refrigerator. Punch dough down. Remove dough
to lightly floured surface; divide in half. For the fresh fruit
kuchen: Roll dough out to 15 x 10-inch rectangle. Place on large
greased baking sheet.

Cut fresh fruit (such as peaches) into 1-inch slices to measure 3
cups. Arrange in lengthwise rows on dough. Sprinkle Crumb Topping
between rows of fruit. Cover; let rise in warm place until doubled
in size, 20 to 40 minutes.

Bake at 375F for 20 minutes or until done. Remove from pan; let
cool on wire rack. Brush fruit with melted apricot jelly or sieved
apricot jam and/or drizzle with Almond Icing (recipe follows).
Makes one coffee cake.

Crumb topping: In small bowl, combine 1/2 cup flour, 3 tablespoons
sugar, 3/4 teaspoons ground cinnamon and 1/4 teaspoon ground nutmeg.
Cut in 3 tablespoons softened butter or margarine until mixture
resembles coarse crumbs.

Almond Icing: In small bowl, combine 1 cup powdered sugar, sifted;
4 to 5 teaspoons milk; and 1/4 teaspoon almond extract. Stir until


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