Streusel Kuchen

The mere mention of this has been known to cause severe homesickness. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 8 hrs 20 mins
• Serves: 24-32
• Yields: 4 cakes

Ingredients

• 2  cups milk
• 1⁄2 cup butter
• 1  cup sugar
• 1⁄2 teaspoon salt
• 1  egg, separated
• 6 1⁄2 cups flour, sifted
• 1  cake yeast, softened in
• 1⁄3 cup water (lukewarm)
•  butter, melted
•  brown sugar

• Streusel

• 1  cup sugar
• 2  teaspoons cinnamon
• 1⁄2 cup flour, sifted
• 3  tablespoons butter, softened
• 1⁄2 teaspoon vanilla
• 6  tablespoons  nuts, minced

Directions

1. To make streusel: Mix sugar, cinnamon and flour together; cut in butter to make fine crumbs. Add vanilla and nuts.
2. Cream butter, sugar, salt and egg yolk.
3. Add milk alternately with flour and the softened yeast cake.
4. Beat well and add stiffly beaten egg white; cover and allow to rise overnight.
5. Add just enough flour to allow handling; roll pieces of dough into flat cakes, large enough to fit piepans.
6. Spread on well-greased pie pans, cover and let rise until doubled.
7. Brush melted butter over top and spread with streusel OR sprinkle thickly with brown sugar instead.
8. Bake at 400F about 20 minutes.