Rivel Kuchen Best Family Recipes

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Rivel Kuchen

"This antique German recipe for espresso cake functions a cinnamon-sugar topping."

Ingredients :

• 1 (.25 ounce) bundle lively dry yeast
• 1/four cup heat water
• 1 teaspoon white sugar
• 2 cups milk
• half cup white sugar
• half cup shortening
• 2 teaspoons salt
• 2 eggs, beaten
• 7 cups all-purpose flour
• 1 half cups white sugar
• 3 cups water
• 3 tablespoons all-purpose flour
• 3/4 cup milk
• 1 1/2 teaspoons floor allspice
• 1 cup all-purpose flour
• 1/four cup butter
• 1 tablespoon white sugar
• 1/four teaspoon ground cinnamon

Instructions :

Prep :	Cook : 36M	Ready in :

• Dissolve yeast in 1/four cup warm water to which 1 teaspoon of sugar has been brought.
• Scald 2 cups milk; add half of cup sugar, shortening and salt. Cool to lukewarm. Beat in eggs. Add flour enough to make medium thick batter and beat nicely. Add overwhelmed eggs and dissolved yeast, beat nicely. Stir inside the final flour. When too thick to combine via spoon, pour onto floured board. Knead dough till smooth and elastic.
• Put dough into greased bowl, and let upward push till double in length. Divide into 2 components. Knead each down, and roll out to suit 13 X 9 inch pan.
• Put 1 half cup sugar into heavy skillet and brown, stirring all of the time. Add three cups water. Cook till sugar is dissolved. Sir together 3 tablespoons flour and 3/four cup milk; upload to the sugar water. Cook until mixture is thick like gravy. Cool. Add allspice. Spread on unbaked coffee cakes.
• Mix 1 cup flour, 1/four cup butter or margarine, 1 tablespoon sugar, and cinnamon until crumbly. Sprinkle rivels mixture over coffee cake.
• Bake at 350 degrees F (one hundred seventy five degrees C) for 25 minutes, or until golden brown.

Notes :

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