Monday, March 1, 2010

Recipe for Ribelkuchen: German coffee cake

Here is the recipe we used 

Here is the recipe we used to make homemade Ribelkuchen.  This time we used Persimmon jam, but in the ingredients list, you can use the flavor of your choice. To view pictures, go to my photoblog by clicking here

  • 50 gms of fresh yeast or 1 packet rapid rise yeast
  • 1 cup milk (I use soymilk)
  • ½ cup sugar
  • Pinch of salt
  • 1 tbsp vanilla 
  • 1/3 cup butter
  • 2 eggs (beaten)
  • 3 ½ cups flour
  • Jam/Jelly flavor of choice 10-12 oz jar will do (place in bowl and beat gently for easier spread on dough)

Ribel:  1 cup flour, ½ cup sugar, ½ cup softened butter, cinnamon or pumpkin spice to taste (mix all together in a bowl and form crumbs)

Heat up milk, sugar, salt, vanilla and butter until butter melted.  When mixture is warm, add the beaten eggs.  In a large bowl, place the flour, packet of rapid rise yeast, add the wet ingredients and mix well using a mixer at medium speed.  The dough will have a sticky consistency.  Cover with dishtowel and set in warm oven to rise (this will take about 1 hour)

Oil or butter a deep cookie sheet.  Place the dough on the cookie sheet and spread out (might need to use some flour on fingers to help spread the dough out- since the dough is sorta sticky).  Cover cookie sheet and place back on warm oven to rise for about 15 minutes.

Remove cookie sheet and spread jam/jelly of choice on top of dough.  Cover with Ribel and place in 350 degrees oven, middle rack, for about 20-25 minutes (depending on how goldren brown you want crust).

When done, place cookie sheet on top of cooling rack.  It should be ready to eat in about 1- 1 ½ hours. 

Cut to desired shape.  In this case, we cut into squares.

For more cookbooks to make coffee cake, you can also look at: for coffee cake

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