Butter Kuchen

Dough:

1/4 cup warm water (110 f, 45c)
1 (1/4-oz.) pkg. Active dry yeast (1 tablespoon) 1 teaspoon sugar
1 cup milk
! egg
1/2 cup vegetable oil
1/2 cup sugar
4 to 4-1/2 cups all-purpose or bread flour
1/2 cup cream or milk
Topping:
2/3 cup sugar
1 teaspoon ground cinnamon
3/4 cup finely chopped hazelnuts or almonds 1/ 4 to 1/3 cup butter.

lightly flour a I5" x 10" jellyroll pan; set aside

To make dough, . In a large bowl, dissolve yeast and 1 teaspoon sugar in water. Let stand until foamy, 5 to 10 minutes. Beat in 1 cup milk, egg, oil and 1/2 cup sugar. Beat in 2 cups flour. Let stand 10 minutes. Add enough remaining flour to make a soft dough. Turn out dough onto a lightly floured surface. Clean and grease bowl. Knead dough 8 to 10 times or until smooth and elastic. Place dough in greased bowl, turning to coat all sides. Cover and let rise in a warm place, free from drafts, about 20 minutes. Roll out dough to the size of floured pan or, roll dough directly onto pan. Make indentations in dough surface with your finger tips. Brush dough lightly with 1/2 cup cream or milk.

To make topping, in a small bowl, combine 2/3 cup sugar and cinnamon; sprinkle over rolled dough. Sprinkle nuts over dough. Dot dough with butter. Cover and let stand in a warm place, free from drafts, 30 minutes. Preheat oven to 400F (205C). Bake 20 to 25 minutes or until golden brown. Cool slightly. Cut into squares. Makes about 20 servings.

Donated by Veronika Plisek