Recipe

Sour Cream And Cinnamon Kuchen Recipe

Add Step-by-Step Photos	Midgelet / All my dishes 2 months ago Translated from German for this cake which has a yeast dough layer, sour cream topping and then a cinnamon sugar sprinkle.It's more like a sheet cake and not an overly high cake but a delcious one I make my own vanilla sugar by place a split vani... More Prep:20m Cook:40m Servings:8	Midgelet
	germasn cakes yeast cinnamon sugarsour cream

Piece of sour cream

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Ingredients

500 g white flour

1 (42g) pkt dry yeast

75 g sugar

1 Pkt vanilla sugar ( or use some vanilla extract )

250 ml milk

100 g softened butter

3 cups sour cream

4 egg yolks

2 pkts vanilla sugar ( again use some vanilla extract here )

2 Tbs sugar ( I doubled this 4 Tbs as the base dough was not overly sweet but 2 Tbs also fine )

1 Tbs cinnamon

Directions

Combine the first 6 ingredients to make a dough.

However for extra lightness consider making a sponge from the yeast, some sugar and 2-3 Tbs lukewarm milk , mixing until it becomes bubbly and then returning it into the flour mixture

Knead dough well.

I found one may have to either add more flour or less liquid to prevent a sticky dough

Let dough rest about 15 minutes in a warm place until it rises

Meanwhile, place the sour cream in a bowl and stir in 4 egg yolks and 1 pkg vanilla sugar.

Roll out the dough about 0.5 cm thick on greased baking paper and place on a baking pan ; the edges should be about 1 cm high

The pan for me was an 8 x 12 or similar

Place the sour cream mixture onto the dough and bake on middle rack at 180 C degrees about 30-40 min.

This dough does need to rise again prior to baking although it is yeast based

Just before the end of baking time (if the dough edges are beginning to brown) pull out pan and add the sugar/cinnamon evenly over the topping and finish baking

Remove pan to rack and let rest at least 30 minutes before serving and cutting into pieces

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