Nana's Yeast Dough (Kuchen)

Nana's Yeast Dough (kuchen)

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Shelly E


Nana's recipe for Nut Roll, we called it "kuchen"


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3 large rolls
1 Hr 30 Min
30 Min



  • 4 c
    flour, sifted
  • 3/4 tsp
    baking soda
  • 1/2 tsp
  • 2 pkg
    active dry yeast
  • 2 stick
    oleo (margarine)
  • 5
    egg yolks, reserve whites for filling
  • 1 c
    sour cream

  • 1/2 c
    oleo (margerine)
  • 1/2 c
    evaporated milk
  • 1 c
  • 1/2 c
  • 1 lb
    ground walnuts
  • 5
    egg whites (optional - reserved from dough)

  • ·
    powdered sugar
  • ·
    melted crisco

How to Make Nana's Yeast Dough (Kuchen)


  1. Yeast Dough:
    Combine flour, soda, salt and yeast in bowl.
    Cut in oleo.
    Stir in egg yolks and softened sour cream.
    Turn out on floured board and knead into dough.
    Refrigerate dough overnight in a covered bowl.
  2. Next Day - Prepare Filling:
    Melt oleo, add in remaining filling ingredients. Egg whites and additional milk are optional.
  3. Assemble Nut Roll:
    Grease Jelly Roll pans (3)
    Cut dough into 3 pieces.
    Roll each dough piece out flat on a powdered sugared cloth ~ 18".
    Spread melted Crisco on dough.
    Top dough with 1/3 nut filling mixture.
  4. Roll up lengthwise and seal ends and seam with the melted Crisco.
    Place roll on greased pan, seam side down.
    Let raise in a warm place (covered) for 30 minutes.
  5. Bake at 375 degrees for 30 minutes....check crust after 20 minutes.

    Freeze after baking.

Printable Recipe Card

About Nana's Yeast Dough (Kuchen)

Main Ingredient: Bread
Regional Style: American
Hashtag: #Rolls

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