Title: Streusel Kuchen
Categories: Bread Penn
Yield: 1 Servings
| 1/2 | c | Potato, mashed |
| 1/2 | c | Butter and other shortening, |
| 3 1/2 | c | Flour |
| | | *dissolved in: |
| 2 | | Egg, well beaten |
| 1 1/2 | c | Flour |
| 1 | c | Flour |
| 1 | | Egg yolk, well beaten |
| 1/2 | c | Potato water |
| 1/2 | c | Sugar |
| 1 | c | Yeast |
| 1/2 | c | Water, lukewarm |
| 1/2 | c | Sugar |
| | | *topping: |
| 1/2 | c | Sugar |
Mix together the mashed potatoes, potato water, shortening and sugar. Add
to this about 3 1/2 cups flour and the dissolved yeast. Set this dough
aside to rise in a warm place over night. The following morning add the
eggs, 1/2 cup sugar and 1 1/2 cups flour. Allow this mixture to stand in a
warm place until light. Then roll out pieces 6 by 8 by 1 inch thick and
place in greased oblong pans. When cakes are ready to be put into the oven,
brush top of cake with melted butter. Strew over the tops of the cakes the
topping mixture. This mixture should be rubbed through a coarse sieve. Bake
at 400-F about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.