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Ingredients
- 1 env dry yeast - (1/4 ounce)
- 1 1/4 c. lukewarm lowfat milk (110 degrees)
- 1 c. butter plus
- 2 Tbsp. butter room temperature
- 1/2 c. sugar plus more
- 3 x Large eggs
- 1 tsp salt
- Finely-grated zest of 1 lemon
- 4 c. flour - (to 5 1/2)
- Cinnamon (optional)
- Minced nuts (optional)
Directions
- Dissolve the yeast in the lowfat milk and allow to stand till tiny bubbles appear on the surface, 3 to 5 min.
- Cream 1 c. of butter till fluffy, then add in the sugar, then the Large eggs, one at a time, stirring well after each addition. Add in the salt and lemon zest. Stir in the flour alternately with the yeast mix and mix well. (If the dough is too soft to knead, add in more flour as needed.) Knead the dough on a floured board till it's smooth and elastic (or possibly in a mixer fitted with a dough hook attachment), 8 to 10 min.
- Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a hot place till doubled in bulk, 45 min. Spread the dough 1/2-inch thick in a shallow buttered 18- by 12-inch (half sheet) pan. Cover and let it rise again till doubled in bulk, 45 min.
- Heat the oven to 350 degrees. Heat the remaining 2 Tbsp. of butter and spread it over the dough. Sprinkle the dough with more sugar and the cinnamon and minced nuts, if you like. Bake the kuchen till golden brown, 15 to 20 min.
- This recipe yields 18 servings.
- NOTES :This recipe originally ran with a story in the Food section in 1992. Former Times critic Charles Champlin wrote about the food cooked by his grandmother, mother and great aunt. His great-aunt Julie used to make a kuchen similar to this.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 12 servings | |
| Calories 206 | |
| Calories from Fat 35 | 17% |
| Total Fat 3.93g | 5% |
| Saturated Fat 1.84g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 238mg | 10% |
| Potassium 159mg | 5% |
| Total Carbs 34.29g | 9% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.53g | 1% |
| Protein 7.86g | 13% |
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