Kuga -- German Breakfast Bread - cooking recipe

Ingredients

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

Preparation

Dissolve yeast and 1 tablespoon sugar in lukewarm water.
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.
Add yeast mixture and eggs; beat well.
Add remaining flour or enough to make a soft dough.
Knead well, cover and let rise till doubled in bulk, about 2 hours (depending upon the temperature in the kitchen).
Punch down and let rise again until doubled in volume.
This will make 3 portions for 9\" x 12\" pans or 6 portions for 9\" round pans.
Divide into desired portions, roll out evenly and spread into greased pans.
Mix topping ingredients together and spread 1/3 on each cake; place fruit on top.
Mix rivels ingredients together.
Sprinkle 1/3 of the crumbs on each cake.
Let it rise again in the pan.
While rising, preheat oven to 375\u00b0F
Bake until golden brown; serve either warm or cool.