Kuchen Dough No. 3

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 2 quarts (2 lbs.) flour
  • 1 oz. (2 cakes) yeast
  • 1 teaspoon salt
  • 1 cup (½ lb.) butter
  • 1 cup (½ lb.) sugar
  • 1 pint milk
  • 4 eggs
  • 1 lemon, juice and grated rind


Scald the milk, add the sugar and salt; when lukewarm, add yeast cake, crumbled, with a teaspoon of sugar; let stand 5 minutes, add 3 cups flour; beat well, cover and let rise in a warm place until light. Add eggs, beat well; the butter softened, lemon juice and rind and just enough more flour to knead. Knead ½ hour or until the dough is smooth and elastic and blisters. Cover and let rise again in a warm place. Form into any desired shape, place into pans, well greased with butter, let rise again and bake.