Post by Jay on Mar 31, 2004 9:44:20 GMT -6
FRESH FRUIT KUCHEN
Dough
1/4 c. water (70-80 deg.)
1/4 c. milk
1 large egg
3 T. butter or margarine, cut up
3 T. sugar
1/4 t. salt
2-1/4 c. all-purpose flour
1-3/4 t. bread machine yeast
Topping
3 c. sliced (1" thick) fresh fruits such as apples, pears, plums, peaches or nectarines, peeled if desired.
Crumb Topping (see below)
Sieved apricot jam or melted jelly
Almond icing (see below)
Directions: Measure dough ingredients into bread machine in manuf.'s order. Process on dough cycle. When done, knead in added flour to make it easy to handle.
Roll dough to 10 X 15" rectangle. Place on large, greased baking sheet. Arrange fruit, in lengthwise rows, 1/2" apart, on dough. Sprinkle crumb topping between rows of fruit. Cover; let rise in warm, place until doubled in size, about 20-40 min. Bake at 375 for 20 min. or until done. Cool. Brush fruit with jam and drizzle almond icing over cake.
Crumb topping: combine 1/2 c. flour, 3 T. sugar, 3/4 t. cinnamon and 1/4 t. nutmeg. Cut in 3 T. softened butter or margarine until mixture resembles coarse crumbs.
Almond icing: In a small bowl, combine 1 c. sifted powdered sugar, 4 to 5 t. milk and 1/4 t. almond extract; stir until smooth.
Jay
Dough
1/4 c. water (70-80 deg.)
1/4 c. milk
1 large egg
3 T. butter or margarine, cut up
3 T. sugar
1/4 t. salt
2-1/4 c. all-purpose flour
1-3/4 t. bread machine yeast
Topping
3 c. sliced (1" thick) fresh fruits such as apples, pears, plums, peaches or nectarines, peeled if desired.
Crumb Topping (see below)
Sieved apricot jam or melted jelly
Almond icing (see below)
Directions: Measure dough ingredients into bread machine in manuf.'s order. Process on dough cycle. When done, knead in added flour to make it easy to handle.
Roll dough to 10 X 15" rectangle. Place on large, greased baking sheet. Arrange fruit, in lengthwise rows, 1/2" apart, on dough. Sprinkle crumb topping between rows of fruit. Cover; let rise in warm, place until doubled in size, about 20-40 min. Bake at 375 for 20 min. or until done. Cool. Brush fruit with jam and drizzle almond icing over cake.
Crumb topping: combine 1/2 c. flour, 3 T. sugar, 3/4 t. cinnamon and 1/4 t. nutmeg. Cut in 3 T. softened butter or margarine until mixture resembles coarse crumbs.
Almond icing: In a small bowl, combine 1 c. sifted powdered sugar, 4 to 5 t. milk and 1/4 t. almond extract; stir until smooth.
Jay