| BLUEBERRY KUCHEN |
|
|
|
Makes 1 coffee cake.3 cups sifted flour 1 package active dry yeast 3/4 cup milk 1/3 cup CRISCO 1/4 cup sugar 1 teaspoon salt 2 eggs 3/4 cup sugar 1 teaspoon ground cinnamon 1 egg yolk, beaten 1/3 cup light cream 1 pint (2 cups) fresh blueberries In mixing bowl, combine 2 cups of the flour and yeast. Heat milk, Crisco, 1/4 cup sugar, and salt just till warm (115ºF-120ºF), stirring till Crisco almost melts; add to dry mixture. Add eggs. Beat with electric mixer at low speed for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in remaining flour. Spread the stiff batter in greased 13 x 9 x 2-inch baking pan. Cover; let rise till almost double in size (45 to 60 minutes). Preheat oven to 400ºF. Stir together 3/4 cup sugar and cinnamon. Combine egg yolk and cream; add to sugar, stirring till blended. Add berries. Carefully spoon mixture atop risen dough. Bake at 400ºF for 30 to 35 minutes. Serve while warm. |
