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Basic Kuchen Dough

By Bertha Leusch · Originally from Aunt Laura's 2003 cookbook

Leusch · Breakfast and Brunch

Ingredients

  • 2 Packages Dry Yeast
  • 1/4 Pound Butter
  • 1/2 Cup White Sugar
  • 2 Eggs, slightly beaten
  • 1/2 Cup Warm Water
  • 1 Tablespoon Salt
  • 2 Cups Whole Milk
  • 6 and 1/2 Cups All-Purpose Flour, un-sifted

Method

  1. Shake yeast into the warm water in a small bowl.
  2. Put in a warm place and let rise.
  3. Heat butter and milk together to scalding point. [Scalding is when you can just see tiny bubbles on the side of the pan.] Cool and then add to the sugar and salt in a large bowl.
  4. Stir to dissolve the sugar.
  5. Add the risen yeast [Should be at the top of the bowl before you add it.
  6. Gramie always used a cereal bowl.] and the eggs.
  7. Stir to mix.
  8. Add about 4 cups of the flour and blend well by beating with a wooden spoon.
  9. Add the rest of the flour, one cup at a time, always beating to incorporate it before you add the next cup.
  10. Take the bowl in your lap, beating the dough with your hand until it is elastic.
  11. This should take about 5 to 10 minutes, depending on the strength of your arm.
  12. You should reach under the dough and slap it against the side of the bowl.
  13. Keep turning the bowl about every 5 slaps, so all of the dough is beaten.
  14. When elastic form a ball of the dough.
  15. Cover the bowl with a dishtowel and let it rise, in a warm place, until doubled.
  16. Keep the bowl away from all drafts.
  17. Raisin Rolls, Bundt, and Fruit Kuchen are made from this recipe.
  18. See additional recipes for details on how to make these from this dough.