Rivel Cuga

Rivel Cuga

Serves 12-18

Source: Esther Pepler

                                            
This is Grandma Pepler's recipe carried through the generations.  A rich, slightly sweet egg bread with streusel topping for breakfast, brunch, or afternoon tea. We found many variations of this in the German bakeries, most with either fruits or poppy seeds on top.

Yeast Dough:

cup

warm water 

 

 

125

ml

1

cake

yeast

 

 

 

 

 

 

 

 

 

 

 

1

cup

boiling water

 

 

250

ml

4

Tbs

shortening

 

 

60

ml

1/3

cup

brown sugar

 

 

85

ml

1

Tbs

salt

 

 

15

ml

 

 

 

 

 

 

 

2

large

eggs

 

 

 

 

1

cup

milk

 

 

250

ml

 

 

 

 

 

 

 

5

cups

flour

25

ounces

700

grams

Rivel

cup

butter                        

4

ounces

 110

grams

2

cups

flour                          

9

ounces 

250

grams

1

Tbs

sugar                                    

 

 

15

ml

tsp

salt                                     

 

 

2.5

ml

 

 

 

 

 

 

 

2

large

eggs

 

 

 

 

1

cup

brown sugar                   

4.5

ounces

125

grams

Yeast dough:

Soak yeast in the cup warm water and set aside.
In a large bowl, add shortening, sugar, and salt to boiling water.
Add beaten eggs and milk, then leave to cool.
Add flour and yeast.
Knead well.  Let rise until light, punch down lightly, then let rise again.
Press into baking pan.

Rivel:

Melt butter, then stir in flour, sugar and salt.
Stir with a fork to form crumbs.

Beat eggs with sugar in a separate bowl.

Sprinkle crumbs over cake, then drizzle egg-sugar mixture over the crumbs.
Bake.

The above directions are exactly as Grandma gave them to me.  I baked it in a 9” x 13”[23 cm x 33 cm] pan for about an hour at 350 F [175 C]. It filled the pan to the very top, so I would suggest two smaller pans or a larger roasting pan.

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