Riwwelkuchen
Riwwelkuchen (also known as Dünne kuchen, Streusel kuchen).
Riwwelkuchen
Dissolve 1 envelope active dry yeast in 1/4 c. warm water. Scald 1 c. milk; add 2 tsp. sugar, 1/8 tsp. salt, and 1/4 c. butter; let cool to lukewarm. Mix the proofed yeast into the milk mixture. Add 2 c. flour and beat. Work in 2-1/4 c. more flour. Knead for 5 to 7 minutes ( the dough should be smooth and satiny). Place in greased bowl; cover; let rise until double in bulk ( this will take about 1 hour). Meanwhile, prepare the Riwwel (recipe follows).
Press dough into a greased 9" x 13" cake pan. Brush with 2 tsp. melted butter. Distribute the Riwwel over the top of the dough and pat down gently. Let raise in a warm place until double in bulk, about 30 to 45 minutes. Bake at 375 degrees F for 30 to 35 minutes, or until golden brown.
Riwwel (Crumb Topping) Recipe:
In a bowl, mix 1 c. sugar and 2 c. flour. Add 1/2 c. melted butter and stir with a fork until crumbly. For a crunchy topping, mix 2 tsp. water into the crumb mixture.
Dissolve 1 envelope active dry yeast in 1/4 c. warm water. Scald 1 c. milk; add 2 tsp. sugar, 1/8 tsp. salt, and 1/4 c. butter; let cool to lukewarm. Mix the proofed yeast into the milk mixture. Add 2 c. flour and beat. Work in 2-1/4 c. more flour. Knead for 5 to 7 minutes ( the dough should be smooth and satiny). Place in greased bowl; cover; let rise until double in bulk ( this will take about 1 hour). Meanwhile, prepare the Riwwel (recipe follows).
Press dough into a greased 9" x 13" cake pan. Brush with 2 tsp. melted butter. Distribute the Riwwel over the top of the dough and pat down gently. Let raise in a warm place until double in bulk, about 30 to 45 minutes. Bake at 375 degrees F for 30 to 35 minutes, or until golden brown.
Riwwel (Crumb Topping) Recipe:
In a bowl, mix 1 c. sugar and 2 c. flour. Add 1/2 c. melted butter and stir with a fork until crumbly. For a crunchy topping, mix 2 tsp. water into the crumb mixture.
Source
From the cookbook "Sei Unser Gast" - Used with permission from AHSGR.
Last updated April 23, 2016.