Streusel Kuchen

• 1/2 teaspoon cinnamon
• 2 cups scalded milk
• 1/2 cup butter
• 3/4 cup sugar
• 1 teaspoon salt
• 6 cups flour
• 1 egg or 2 egg yolks
• 1 cake compressed yeast
• grated rind of 1/2 lemon
• Streusel Topping
• 2 tablespoons melted butter for brushing
• 1/2 cup flour
• 2-4 tablespoons butter
• 5-6 tablespoons sugar

To make the dough: Warm bowl and flour. Crumble the yeast with a teaspoon of sugar; add 1/2 cup of scalded milk cooled until lukewarm. Let stand in a warm place to rise. To the rest of the scalded milk add the butter, sugar, salt, a little nutmeg and lemon. When lukewarm, add the beaten yolks of the 2 eggs; stir in the yeast and only enough flour to knead, until smooth and elastic. Cover closely and let rise until doubled in bulk. Cut dough, form into any desired shape, place in pans, let rise again until doubled. Bake 15 to 20 minutes in a moderate oven, 350F. For streusel topping: Mix flour, butter, sugar, and cinnamon by rubbing well with the finger tips, until small crumbs are formed. Add a few chopped or pounded almonds. Sprinkle over Kuchen that has been brushed with melted butter. Tip: 1 package of dry granular yeast may be substituted for 1 cake compressed yeast Source: The New Settlement Cookbook