Kuga -- German Breakfast Bread

A Russian-German treat courtesy of Mary Eisner. An alternative to using fruit is to sprinkle with cinnamon sugar. Baking time approximate.

• Ready In: 3 hrs 20 mins
• Serves: 36

Ingredients

• Dough

• 2 (1/4ounce) 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)

• Topping

• 1  egg, beaten
• 2  tablespoons granulated sugar
• 1  cup sour cream, thickened with a little flour (a tablespoon or two should do it)

• Rivels or Crumb Mixture

• 1⁄2 cup butter, melted
• 3⁄4 cup granulated sugar
• 2  cups flour

Directions

1. Dissolve yeast and 1 tablespoon sugar in lukewarm water.
2. 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.
3. Add yeast mixture and eggs; beat well.
4. Add remaining flour or enough to make a soft dough.
5. Knead well, cover and let rise till doubled in bulk, about 2 hours (depending upon the temperature in the kitchen).
6. Punch down and let rise again until doubled in volume.
7. This will make 3 portions for 9" x 12" pans or 6 portions for 9" round pans.
8. Divide into desired portions, roll out evenly and spread into greased pans.
9. Mix topping ingredients together and spread 1/3 on each cake; place fruit on top.
10. Mix rivels ingredients together.
11. Sprinkle 1/3 of the crumbs on each cake.
12. Let it rise again in the pan.
13. While rising, preheat oven to 375°F
14. Bake until golden brown; serve either warm or cool.