4 July 2019

Scandilicious Sweet Dough for Rhubarb Kuchen, halved

160g milk (scalded)
25g butter
250g flour
35g sugar
3/4 tsp cardamom
1tsp salt
5g instant yeast

500g rhubarb, chopped
40g sugar

30g flour
25g sugar
25g butter
1/8tsp salt


I really like this dough. Streusel still defeats me, though.

15 June 2019

Rhubarb Kuchen (Luisa Weiss)

250g flour
5g instant yeast
75g sugar
1/4tsp salt
120g milk
1 yolk
40g butter

500g rhubarb, chopped, tossed with 40-50g sugar (after proof in the 9x13) and topped w/streusel.

Streusel:
70g flour
50g sugar (15g leftover brown sugar (3T)/cinnamon (1 tsp) mix, remainder white sugar)
50g butter
1/4tsp salt

Bake at 350*F for 50-60 minutes.



Streusel did not crisp--was the brown sugar the culprit? Also, there was far too much streusel, maybe that's a crisping issue, too.

3 September 2018

Großmutters Apfelkuchen (with prunes)

Dough:
250g flour
60g butter
pinch salt
5g instant yeast

Mix dough, let rise. Roll out to 9x13+. Sprinkle chopped prunes (a good sized handful) over dough. Mix custard and pour over.

Custard:
200g cream
100g sugar
4 eggs
1T flour
pinch salt

Bake at 350*F for about 40 minutes.

This was really good. Next time, we'll add the rivvel (streusel).

2 March 2018

Zuckekuchen (Classic German Baking, Luisa Weiss)

250g flour
1 tsp instant yeast (5g)
120g whole milk
75g sugar (50g)
1 egg yolk
40g butter, melted (softened, added gradually)
1/8 tsp salt (pinch)

Put all but the butter into the bread machine pan, select dough cycle. Add butter by the tablespoon after the dough has mostly come together.

Roll or stretch out to fit 9x13 pan (line with parchment for ease of removal). Dimple dough and scatter 60g butter (we prefer salted here) and 50g sugar over it. Let rest 20 minutes or so and then bake at 350*F for 20-25 minutes, until golden and bubbly.

This one turned out so much better than the first one (last summer). I guess I'm just crap at kneading.

Zucherkuchen

Für den Teig:

500g Weisenmehl
1 Prise Salz
100g Marg.
-1/4 L Milch
50g Hefe (40g)
100g Zucker




Für den Belag:

etwas süße Sahne
+75g Butter
150g Zucker




from Kulinarische Genüsse von gestern und heute, 1984, p.102.

Apfelkuchen

Apfelkuchen

Zutaten für den Teig: 10g Hefe, 6 Eβl. warme Milch, 20g Zucker, 1 Prise Salz, 125g Mehl, 20g Butter

Für den Belag: 750g Äpfel, 2 Eβl. Zucker, evtl. 1/2 Teel Zimt oder Zitronensaft.

Für den Rahmguβ: 2 Eier, 75g Zucker, 50g Mehl, 1/4l saure sahne, 3 Tropfen Zitronenbacköl.

Hefe, Milch u. Zucker verrühren und gehen lassen. Salz, Mehl u. Butter darunleskneten. Zugedeik. 30 Min. gehen lassen. Den ausgerollten Teig in eine Springform legen. Noch einmal 2
 Minuten gehen lassen.Geschälte Äpfel in Spalten schneiden, mit Zucker und Zimt oder Zitronensaft muschen und auf den Teig legen. Eigelb und Zucker achaumig schlagen. Mehl, Sahne und Zitronenbackoel unterdühren. Eiweiβ steif schlagen und umler die Masse ziehen. Im Backolen ca. 60 Minuten bei 200 Grad backen.

from Kulinarische Genüsse von gestern und heute, 1984, p.66.



Dough:
10g yeast
6T warm milk
20g sugar
pinch salt
125g flour
20g butter

Topping:
750g apples
2T sugar
1/2tsp cinnamon or lemon juice (?)

Cream sauce (?):
2 eggs
75g sugar
50g flour
1/4 litre sour cream
3 drops lemon oil

Mix yeast, milk, and sugar and let rest. Mix in salt, flour, and butter. Let rest 30 minutes. Roll out dough and place in springform pan. Let rest 20 minutes. Slice the peeled apples, mix with sugar and cinnamon or lemon juice and put onto dough. Beat egg yolks and sugar. Add flour, cream and lemon oil. Beat egg whites til stiff and pile on. Bake about 60 minutes at 200*C.

from Culinary Delights of yesterday and today, 1984, p. 66.