Kuga -- German Breakfast Bread

Total Time: 3 hrs 20 mins Preparation Time: 3 hrs Cook Time: 20 mins

Ingredients

• Servings: 35-36
• 2 (1/4 ounce) packages yeast
• 1/2 cup granulated sugar, plus
• 1 tablespoon granulated sugar, for yeast mixture
• 1 cup water, about 110f
• 1 cup milk, warmed
• 1/2 cup butter or 1/2 cup margarine, melted
• 1 teaspoon salt
• 6 1/2 cups flour
• 3 eggs, beaten
• fruit (of your choice-sliced apples, apricots, peaches, berries, or seedless grapes are all good)
• 1 egg, beaten
• 2 tablespoons granulated sugar
• 1 cup sour cream, thickened with a little flour (a tablespoon or two should do it)
• 1/2 cup butter, melted
• 3/4 cup granulated sugar
• 2 cups flour

Recipe

• dissolve yeast and 1 tablespoon sugar in lukewarm water.
• in a separate bowl, combine milk with sugar, butter and salt; let cool to lukewarm and add 2 cups of flour to make a batter.
• add yeast mixture and eggs; beat well.
• add remaining flour or enough to make a soft dough.
• knead well, cover and let rise till doubled in bulk, about 2 hours (depending upon the temperature in the kitchen).
• punch down and let rise again until doubled in volume.
• this will make 3 portions for 9" x 12" pans or 6 portions for 9" round pans.
• divide into desired portions, roll out evenly and spread into greased pans.
• mix topping ingredients together and spread 1/3 on each cake; place fruit on top.
• mix rivels ingredients together.
• sprinkle 1/3 of the crumbs on each cake.
• let it rise again in the pan.
• while rising, preheat oven to 375°f
• bake until golden brown; serve either warm or cool.