Real Recipes From Real Home Cooks ®

grandma maybee's koo koo bread

(8 ratings)
Blue Ribbon Recipe by
Laurie Sanders
Seattle, WA

When we lived up in Port Angeles, WA it seemed like everybody was related and in one big extended family, they could hardly wait for Christmas and Koo Koo Bread each year. This year, Jacki shared her recipe with me and gave me permission to post it here. She says it is a 100+-year-old recipe started by her great-grandmother. It is a German Kuchen bread but always called Koo Koo Bread by their family. It is amazing and makes TWO 9x13 pans of bread!

Blue Ribbon Recipe

Like most homemade bread, there is a little bit of work to prepare this bread but the outcome is well worth it. By itself, the bread is light, fluffy, and sweet. While baking, they smell like cinnamon rolls. When you pour the cream over the cake, this cake becomes really special. It bakes to almost be the flavor and consistency of sweetened condensed milk. The cream sinks to the bottom and gives the bread an ooey, gooey texture. This will be great for dessert, an afternoon snack, or even breakfast or brunch.

— The Test Kitchen @kitchencrew
(8 ratings)
yield 30 or 40!
prep time 2 Hr 30 Min
cook time 30 Min
method Bake

Ingredients For grandma maybee's koo koo bread

  • 2 pkg
    rapid-rise yeast
  • 1 Tbsp
  • 1/2 c
    warm water
  • 2 c
  • 1 c
    instant mashed potatoes flakes
  • 2 tsp
  • 4 Tbsp
    vegetable oil
  • 1 c
    white sugar
  • 3 lg
    eggs, well beaten
  • 2 Tbsp
    baking powder
  • 6-8 c
    all-purpose flour
  • 2 pt
    heavy whipping cream
  • 2 c
  • 1 c
    cinnamon sugar
  • 1 c
  • 1-2 Tbsp

How To Make grandma maybee's koo koo bread

  • Yeast in warm water with sugar.
    Dissolve two yeast packets in 1/2 cup of warm water and 1 tablespoon of sugar. Mix well and set aside for 10 minutes or so.
  • Whisking buttermilk, potato buds, salt, oil, and sugar in a saucepan.
    Heat together on the stove, buttermilk, potato buds, salt, oil, and sugar until well blended and just barely boiling. Cool mixture down until you can comfortably stick a pinky in and hold it there.
  • Buttermilk mixture, beaten eggs, yeast, and baking powder in a bowl.
    Add buttermilk mixture to 3 beaten eggs. Add the yeast and 2 tablespoons of baking powder. Mix well.
  • Slowly incorporating flour.
    Begin adding flour, a little at a time, until you reach kneading consistency.
  • Kneading the dough.
    If you don't have a mixer that kneads, then you knead for around 10 min. for the right bread dough texture. The more kneading, the better, words from my Grandma (per Jacki). The dough will eventually be slightly sticky but not so sticky you can't work with it.
  • Rolling half the dough.
    After kneading, divide into 2 and roll each half to fit in a 9x13 baking dish.
  • Dough placed in greased pans.
    Place each half into the 2 greased cake pans, 9 by 13. Cover and put in a warm place. Let rise for about 2 hours or until it is doubled in size.
  • Poking holes into risen dough.
    Once dough is done rising, take your index finger and poke holes throughout, covering the top completely with the holes.
  • Whipping cream and sugar mixed together.
    Mix 1 pint (2 cups) of whipping cream and 1 cup sugar PER PAN.
  • Cream mixture poured over the dough.
    Pour the cream mixture over the holes, covering the top completely with the cream. Do this for both pans.
  • Cinnamon sugar sprinkled over the cream.
    Mix 1 cup of sugar with 1-2 tablespoons of cinnamon. Sprinkle 1/2 cup of the cinnamon sugar mixture over each pan.
  • Baking bread in the oven.
    Bake for 30 minutes at 350 degrees.
  • Baked bread cooling.
    Allow to cool slightly before slicing.