My mother-in-law, Lillian, was known for her excellent baking skills. Each creation was a work of art. And the top favorite of all the pastries she made? Her delicious and oh-so beautiful cinnamon walnut kuchen. Some would call it a Swedish Tea Ring.
Whatever the name, it is destined to go on your “favorites list” soon as you make it. I love serving her kuchen during the holidays and have even given them as gifts!
Lillian’s Breakfast Kuchen
In WARM BOWL dissolve 1 pkg yeast, ¼ c water, drop of sugar
SECOND BOWL: 3 cups flour, ¼ c. sugar, 1 tsp salt, 2 cold sticks margarine, cut in.
ADD 2 beaten EGGS, 1 cup water and yeast mix. MIX. Add 1 ½ cup more flour. COVER and refrigerate at least 2 hours…to 3 days.
ROLL FLAT on floured surface.
Sprinkle generously with cinnamon, sugar and chopped walnuts.
Roll into a ring.
Set ring of dough on greased cookie sheet.
Cut slices 1 inch wide and ¾ way through.
Twist sections onto their side, forming a “wreath”
LET RISE 20 minutes.
Bake 375 degrees 25-30 minutes.
Drizzle with a powdered sugar glazed icing.
Glaze Icing
1 cup confectioner’s sugar
1 T butter, softened
1 T milk
1 tsp vanilla extract
Blend and drizzle on baked kuchen.
Decorate with red and/or green cherries to make it look “pretty as a picture!”
Do you have a favorite breakfast pastry? Tell us!
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