Kuga -- German Breakfast Bread

• 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.
2. 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.
3. Add yeast mixture and eggs; beat well.
4. Add remaining flour or enough to make a soft dough.
5. Knead well, cover and let rise till doubled in bulk, about 2 hours (depending upon the temperature in the kitchen).
6. Punch down and let rise again until doubled in volume.
7. This will make 3 portions for 9" x 12" pans or 6 portions for 9" round pans.
8. Divide into desired portions, roll out evenly and spread into greased pans.
9. Mix topping ingredients together and spread 1/3 on each cake; place fruit on top.
10. Mix rivels ingredients together.
11. Sprinkle 1/3 of the crumbs on each cake.
12. Let it rise again in the pan.
13. While rising, preheat oven to 375u0b0F
14. Bake until golden brown; serve either warm or cool.

dough, yeast, granulated sugar, sugar, water, milk, butter, salt, flour, eggs, fruit, topping, egg, sugar, sour cream, rivels, butter, granulated sugar, flour

Taken from www.food.com/recipe/kuga-german-breakfast-bread-469754 (may not work)