Cranberry Kuchen Recipe

• 2 (0.25 oz) packages active dry Yeast
• ¼ cup warm Water (105 to 115 °F)
• 1 cup warm Milk (110 to 115 °F)
• ¼ cup Butter (softened)
• ¼ cup Sugar
• 1 tsp Salt
• 1 Egg
• 3½ cups All-Purpose Flour
  
  Cranberry Sauce
• 2 cups Water
• 1½ cups Sugar
• 4 cups fresh/ frozen Cranberries
  
  Egg Mixture
• 8 Eggs
• ¾ cup Evaporated Milk
• ¾ cup Sugar
  
  Topping
• 2 cups All-Purpose Flour
• 2 cups Sugar
• 1 cup cold Butter

• Take a large mixing bowl and combine yeast and warm water. Stir to dissolve the yeast.
• Add milk, butter, sugar, salt, egg and 2 cups of flour. Beat the mixture until smooth.
• Add the remaining flour to form soft dough. Cover the bowl and place it in a warm place. Allow it to rise until doubled for about 1 hour.
• Prepare the cranberry sauce by boiling water and sugar together in a saucepan.
• Add cranberries and reduce the heat.
• Cover the pan and simmer for 10 minutes.
• Remove from heat and keep aside.
• Combine eggs, evaporated milk and sugar in a bowl to make the egg mixture. Beat well.
• Divide the egg mixture into 2 portions.
• Divide one portion of egg mixture between 2 greased 13x9x2 inch baking pans. Keep the remaining egg mixture aside.
• Punch the dough and divide it into half.
• Place each portion in the egg mixture and turn to coat.
• Spoon the cranberry sauce over the dough.
• Drizzle the reserved egg mixture over the dough.
• For the topping, mix flour and sugar in a bowl.
• Add butter and mix till the mixture forms crumbles.
• Sprinkle the topping over the dough.
• Bake the dough at 350 °F (175 °C) for 25 to 30 minutes till they turn lightly brown.
• Remove and cool on wire racks.
• Slice and serve warm.