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Close up of a sliced nut cake dusted with powdered sugar on a dark serving plate

Classic German Kuchen Dough

Perfect for dessert, brunch, or coffee breaks, this dough adapts easily to seasonal fruits and personal preferences while delivering consistent, reliable results in home kitchens.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: German
Calories: 260
Ingredients Equipment Method Video Notes

Ingredients
  

  • 3 cups All-purpose flour
  • ⅓ cup Granulated sugar
  • 2 ¼ tsp Active dry yeast
  • 1 cup Whole milk warm
  • 6 tbsp Unsalted butter melted and cooled
  • 1 Large egg
  • 1 tsp Salt

Equipment

  • Mixing bowl large
  • Mixing bowl medium
  • Measuring cups and spoons
  • Whisk or fork 
  • Wooden spoon or silicone spatula
  • Rolling pin optional for shaping
  • 9-inch round baking pan or rectangular pan
  • Clean kitchen towel

Method
 

  1. Warm milk until just warm to the touch, avoiding excess heat.
    Combine yeast and one teaspoon of sugar in warm milk, then rest for 5 to 10 minutes until foamy.
    Mix flour, remaining sugar, and salt in a large bowl.
    Add yeast mixture, melted butter, and egg to the flour mixture.
    Stir until a soft dough forms.
    Glass bowl filled with cake batter topped with a mound of flour on a wooden surface
  2. Knead dough by hand or mixer for 8 to 10 minutes until smooth and elastic.
    Place dough into a lightly greased bowl, then cover with a kitchen towel.
    Allow dough to rise in a warm area for 60 to 75 minutes until doubled in size.
    Round ball of dough dusted with flour on a wooden board with baking tools in the background
  3. Preheat oven to 350°F.
    Press risen dough evenly into a greased baking pan.
    Add desired topping before baking if using fruit or custard.
    Square baking pan filled with cake batter topped with red fruit pieces and crumb topping on a wooden surface
  4. Bake for 25 minutes or until lightly golden.
    Cool slightly before slicing.
    Slice of golden crumb cake on a white plate topped with powdered sugar

Video

Notes

Nutrient Amount per Serving
Calories 260
Serving Size 110 grams
Carbohydrates 38 g
Protein 6 g
Fat 9 g
Saturated Fat 5 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 45 mg
Sodium 220 mg
Potassium 110 mg
Fiber 1.5 g
Sugar 8 g
Vitamin A 260 IU
Vitamin C 0 mg
Calcium 40 mg
Iron 2 mg

Cooking Tips

  • Yeast activity improves with properly warmed milk, so temperature control matters.
  • Dough texture should feel soft yet not sticky, adding a small amount of flour if needed.
  • Butter flavor increases when high-quality unsalted butter is used.
  • Even pressing of dough helps prevent uneven baking.