RECIPE FOR PEANUT BUTTER CRUNCH KUCHEN OR COFFEE CAKE

PEANUT BUTTER CRUNCH KUCHEN OR COFFEE CAKE
Makes 100 servings 1 ¾” x 2 ½”. Bake in 375° oven.
Makes 3 quarts topping for 3 pans (18” x 26” x 1”) of kuchen or coffee cake
(1 quart topping per pan of kuchen)
Use 4 ½ lbs. Basic Sweet Roll Dough, (page 88)  each pan.
INGREDIENTS WEIGHTS MEASURES
Peanut butter 2 ½ lbs. 4 ¼ cups
Flour, unsifted 1 lb. 4 cups
Brown sugar 1 ½ lbs. 4 ½ cups
DIRECTIONS:
1.  Roll dough in pan, butter top, prick, and let rise until dent remains when pressed lightly with finger.
2.      Mix flour, brown sugar, peanut butter; blend to crumb stage.
3.      Spread on top of buttered kuchen when it is ready to put in oven.
4.      Bake at 375° F. for 25 minutes or until done.  Dust with powdered sugar if desired.
5.      Cut in squares and SERVE WARM.
Number of Portions 100
Size of Portion 1 each
Calories 319 Iron 2.27 Mg Protein. 7.80 G 9.77%
Cholesterol 13 Mg Calcium 41.72 Mg Carbohydrates. 45.32 G 56.79%
Sodium. 198 Mg Vitamin A 38 RE Total Fat 12.37 G 34.88%
Fiber 1.88 G Vitamin C 0.12 Mg Saturated Fat 3.03 G 8.54%