Russian Plum Kuchen
Source of Recipe
Partyline - 8/24/82
Russian Plum Kuchen
1 small cake yeast
2 tablespoons lukewarm water
2 tablespoons sugar
1 egg
1/2 cup scalded milk
2 tablespoons butter
1 teaspoon salt
3 cups flour
3 cups pitted dark blue plums
1 cup sugar
2 tablespoons soft butter
3/4 cup sour cream
1-1/2 teaspoons ground cinnamon
1 egg yolk
Dissolve yeast in warm water and let set until bubbly. In a bowl, combine scalded milk, 2 tablespoons butter, 2 tablespoons sugar and salt. Cool to lukewarm. Stir in unbeaten egg and yeast mixture; gradually add flour, beating well after each addition. Cover and let rise until doubled.
Spread dough in a greased 9x13x2-inch baking pan. Arrange plums, skin side up, on top of the dough. Blend remaining sugar, cinnamon and soft butter until crumbly. Set aside 2 tablespoons of crumb mixture and put remaining on the dough and plums. Let rise again until doubled. Bake at 375� 20-25 minutes.
Blend egg yolk and sour cream; pour over kuchen. Bake 15 minutes more. Sprinkle with remaining crumb mixture. Cool and serve. Keep any leftovers chilled.
Note: You can also use apples instead of plums, and peaches.
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