German Kuchen

Ingredients

1 package active dry yeast
1/4 cup warm water
2 cups Roberts Milk
1/2 cup Roberts Butter
1/2 cup sugar
1 teaspoon salt
2 Roberts Eggs, beaten
5-6 cups flour, sifted

Preparation

Soften yeast in warm water. Scald milk; add butter, sugar and salt and allow to cool to lukewarm. Add lukewarm milk mixture and beaten egg to yeast; stir flour into liquid to make a soft dough; cover and allow to rise in a warm place until double in bulk. Punch down dough; divide in half and place each half in a buttered 9 inch round baking pan. Spread each cake with Sour Cream Topping or Cottage Cheese Topping. Bake at 375° for 20 to 25 minutes, or until nicely browned.

Yield: 2 coffee cakes