Rivel Kuchen Popular Recipes
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| Rivel Kuchen |
"This old German recipe for espresso cake capabilities a cinnamon-sugar topping."
Ingredients :
- 1 (.25 ounce) bundle energetic dry yeast
- 1/4 cup warm water
- 1 teaspoon white sugar
- 2 cups milk
- 1/2 cup white sugar
- 1/2 cup shortening
- 2 teaspoons salt
- 2 eggs, overwhelmed
- 7 cups all-purpose flour
- 1 half cups white sugar
- three cups water
- three tablespoons all-cause flour
- 3/4 cup milk
- 1 1/2 teaspoons floor allspice
- 1 cup all-reason flour
- 1/four cup butter
- 1 tablespoon white sugar
- 1/4 teaspoon ground cinnamon
Instructions :
| Prep : | Cook : 36M | Ready in : |
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- Dissolve yeast in 1/4 cup warm water to which 1 teaspoon of sugar has been brought.
- Scald 2 cups milk; upload half cup sugar, shortening and salt. Cool to lukewarm. Beat in eggs. Add flour sufficient to make medium thick batter and beat well. Add overwhelmed eggs and dissolved yeast, beat well. Stir in the last flour. When too thick to mix by way of spoon, pour onto floured board. Knead dough until smooth and elastic.
- Put dough into greased bowl, and permit upward push until double in size. Divide into 2 parts. Knead every down, and roll out to healthy 13 X 9 inch pan.
- Put 1 half cup sugar into heavy skillet and brown, stirring all of the time. Add three cups water. Cook until sugar is dissolved. Sir together three tablespoons flour and three/four cup milk; upload to the sugar water. Cook until combination is thick like gravy. Cool. Add allspice. Spread on unbaked espresso desserts.
- Mix 1 cup flour, 1/4 cup butter or margarine, 1 tablespoon sugar, and cinnamon until crumbly. Sprinkle rivels mixture over espresso cake.
- Bake at 350 ranges F (a hundred seventy five tiers C) for 25 mins, or until golden brown.
Notes :
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