Kuga -- German Breakfast Bread Recipe

Name: Kuga -- German Breakfast Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dough; 2 (1/4 ounce) packages yeast; 1/2 cup granulated sugar, plus; 1 tablespoon granulated sugar, for yeast mixture; 1 cup water, about 110F; 1 cup milk, warmed; 1/2 cup butter or 1/2 cup margarine, melted; 1 teaspoon salt; 6 1/2 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; 1/2 cup butter, melted; 3/4 cup granulated sugar; 2 cups flour

Servings: persons

Dough
2 (1/4 ounce) packages yeast
1/2 cup granulated sugar, plus
1 tablespoon granulated sugar, for yeast mixture
1 cup water, about 110F
1 cup milk, warmed
1/2 cup butter or 1/2 cup margarine, melted
1 teaspoon salt
6 1/2 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
1/2 cup butter, melted
3/4 cup granulated sugar
2 cups flour

1
["Dissolve yeast and 1 tablespoon sugar in lukewarm water.", "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.", "Add yeast mixture and eggs; beat well.", "Add remaining flour or enough to make a soft dough.", "Knead well, cover and let rise till doubled in bulk, about 2 hours (depending upon the temperature in the kitchen).", "Punch down and let rise again until doubled in volume.", "This will make 3 portions for 9"" x 12"" pans or 6 portions for 9"" round pans.", "Divide into desired portions, roll out evenly and spread into greased pans.", "Mix topping ingredients together and spread 1/3 on each cake; place fruit on top.", "Mix rivels ingredients together.", "Sprinkle 1/3 of the crumbs on each cake.", "Let it rise again in the pan.", "While rising, preheat oven to 375u00b0F", "Bake until golden brown; serve either warm or cool."]

1917

kcal

Calories

Fat

275

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Dough, 2 (1/4 ounce) packages yeast, 1/2 cup granulated sugar, plus, 1 tablespoon granulated sugar, for yeast mixture, and more.

Yes, Kuga -- German Breakfast Bread falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Kuga -- German Breakfast Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions