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Overnight Kaffee Kuchen

Yield two 13- x 9-inch coffee cakes


  • 1 package dry yeast
  • 2 tablespoons sugar
  • 1 1/2 cups warm water (105° to 115°)
  • 8 to 9 cups all-purpose flour, divided
  • 1/2 cup sugar
  • 1/2 cup milk
  • 2 eggs, beaten
  • 1 tablespoon butter or margarine, melted
  • 1 teaspoon salt
  • 1 cup raisins
  • Kaffee Kuchen Topping

How to Make It

  1. Dissolve yeast and 2 tablespoons sugar in warm water, stirring well. Let stand 5 minutes or until bubbly. Add 3 cups flour; beat well. Cover and let rise in a warm place (85°), free from drafts, overnight.

  2. Add 1/2 cup sugar, milk, eggs, butter, salt, raisins, and enough remaining flour to make a stiff dough.

  3. Shape dough into a ball; place in a greased bowl, turning to grease top. Cover and repeat rising procedure 1 hour or until doubled in bulk. Punch dough down and turn out onto a lightly floured surface. Knead 5 minutes or until smooth and elastic. Cover and let dough rest 10 minutes.

  4. Divide dough in half. Roll each half into a 13- x 9-inch rectangle. Place in 2 greased 13- x 9- x 2-inch baking pans. Sprinkle topping evenly over the 2 coffee cakes. Cover and repeat rising procedure 1 hour or until doubled in bulk. Bake at 350° for 30 to 35 minutes.

  5. Note: Coffee cake freezes well.

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