Kuga -- German Breakfast Bread

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“A Russian-German treat courtesy of Mary Eisner. An alternative to using fruit is to sprinkle with cinnamon sugar. Baking time approximate.”
3hrs 20mins

Ingredients Nutrition

  • Dough
  • 2 (1/4 ounce) packages yeast
  • 12 cup granulated sugar, plus
  • 1 tablespoon granulated sugar, for yeast mixture
  • 1 cup water, about 110F
  • 1 cup milk, warmed
  • 12 cup butter or 12 cup margarine, melted
  • 1 teaspoon salt
  • 6 12 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
  • 12 cup butter, melted
  • 34 cup granulated sugar
  • 2 cups flour


  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.

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