Vintage Pennsylvania Dutch Cooking: Cinnamon Kuchen Recipe

Vintage Pennsylvania Dutch Cooking: Cinnamon Kuchen Recipe
Welcome back, friends! In this episode of Sunday Morning Old Cookbook Show, we're diving into a recipe from the 1935 cookbook "The Pennsylvania Dutch and Their Cooking." This fascinating book not only offers delicious recipes but also explores the rich social history of the Pennsylvania Dutch and their significant impact on American cuisine.

Today, we're making a delightful yeast-leavened sweet bread known as Cinnamon Kuchen. This enriched dough, featuring scalded milk, yeast, flour, butter, sugar, and egg, is perfect for a cozy morning treat. Follow along as we mix, rise, and bake this bread to golden perfection, finishing it off with a topping of melted butter, brown sugar, and cinnamon.

Watch as we navigate through this old recipe, making adjustments for modern ingredients and techniques. Whether you're a history buff, a baking enthusiast, or just looking for a new recipe to try, this video has something for everyone. Don't forget to like, subscribe, and hit the bell icon for more vintage recipes and kitchen adventures!

Chapters:
00:00 - Introduction
00:11 - About the Cookbook
02:00 - Mixing the Dough
4:25 - First Rise
05:08 - Preparing the Butter, Sugar, and Egg Mixture
06:45 - Second mix
10:10 - Shaping and Rolling the Dough
12:45 - Final Rise and Topping
15:0 - Tasting and Review



Cinnamon Kuchen
1 yeast cake
½ cup butter
¾ cup sugar
1/2 teaspoon salt
1 egg
5½ cups flour

Scald a pint of milk, and when partly cooled add yeast, dis-solved, and 3 ½ cups of flour. Beat well, let rise for 2 hours. Then cream butter and sugar, add salt, beat egg into it and add remainder of flour, enough to stiffen. Let rise for an hour. Cut into four sections, roll out each to inch thickness. Place in pie tins, let rise another hour. Then dent the top with a number of dents, brush with melted butter, sprinkle with brown sugar, sift cinnamon over it, and bake 25 to 30 minutes in medium hot oven


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