You know how you go to read a recipe online, and the website TALKS FOREVER and you have to scroll for ages through the unnecessary bullshit before getting to the recipe? This is the video version of that. You talk way too much, everything you explain and talk about could be cut down by 50-90% (or removed entirely) and your video would be more enjoyable and much easier to follow. I don't feel like I learned anything, I just wanted you to shut up.
I simply do not understand some of the people who come on here, watch the whole video, then complain because Glen is taking the time to make all of us better understand the background and the ways things are different now compared. My wife and I watch Glen because he actually takes the time for us to learn, but not only that has the knowledge that honestly could help everyone in the kitchen. If you get upset or angry due to someone taking the time out of their day to make not only great cooking videos with amazing recipes but also being such a genuine persion, then you are obviously showing your ignorance and you are what is wrong with the world. You 100% didn't even need to stay and comment, Glen did not force you to stay. Glen, we appreciate the time you take and the effort you put into these videos, please please keep doing what you are doing and don't change. We love you!!
I like how he explains about the history of some of these recipes. I always learn something from him. Some people want just tiny snippets because they have the attention span of a flea. Lol
One thing I learned just a few years ago is that the Pennsylvania Dutch aren't Dutch. It's an American simplification of the word Deutsch, or German. So the Pennsylvania Dutch are German. And when you look at all of the recipes from that region, it makes complete sense. I just never knew that fact or had even thought about it. And yes, the Pennsylvania Dutch have had a massive influence in the food here in the U.S., particularly when it comes to desserts.
Does anyone else think Glen should make a "Winners" playlist? I'm still going to watch basically all of the videos on this channel but it would be nice to have a single place for every recipe that results in a happy dance. Thanks for another great recipe!
It's hard to overestimate the impact the Pennsylvania Dutch had on _baking_ in the US. From that respect, I'd say the author wasn't exaggerating that much.
So Pennsylvania Dutch are actually northern germans. I was very surprised when i met some in a diner in the US and they spoke a perfect low german (plattdeutsch) - Which I speak fluently as well. Point in case. We do have a similar cake here in the north of germany as well still to this day- Botterkauken/Butter Kuchen. The key differences are that we usually do not add cinnamon and that we do not make the dimples with our fingers but instead of brushing the butter onto the dough, we put small dallops of butter the size of the tip of your thumb or index finger all over the dough, then sprinkle sugar all over. Those little pockets of melted butter and sugar in the cake later on are like little highlights. It's very popular here all over and you can find it in any bakery and it is often prepared for large gatherings - because you get a lot of cake for little money churned out and it just makes happy faces.
My grandpa used to have one of these in the oven every Friday night we would eat that in the morning with fresh butter and jam then go chop firewood and feed the chickens and goats He is descended from the first wave of Pennsylvania Dutch and has lived right where his ancestors settled in the 1700s.
Polish girl here. We would call it a coo-ken (not koo-chen). Always topped with fruit (stone fruit preferred - cherries, plums, peaches) sometimes with a streusel topping. We did not knead the dough. If it weren't so hot and humid, I'd feel inspired enough to make one today!
This is called "coffee cake" in extremely German northwest Ohio, where my parents are from. My sister lives there now, moved there after marriage, and was super proud when her coffee cake finally turned out like everyone else's. We didn't grow up with it (living in South Dakota and Iowa), but it's a big thing in NW Ohio.
Funny how same place has different traditions. Both my parents' families are from South Dakota, and coffee cake was nearly always served to family or company that came to visit. Delicious recipes, made from scratch.
I have Pennsylvania Dutch ancestry. Many great memories of family traditions and good food. They did have a huge impact on American food and culture (from egg noodle, apple dumplings, funnel cakes, waffles covered with almost anything all the way to Conestoga wagons used to move west). Famous PennDutch people included Milton Hershey, Henry Heinz, Clement Studebaker, Anne Beiler (Aunti Anne's pretzels), Jerome Smucker, and President Dwight D. Eisenhower
I am a descendant of PA Dutch and I remember my grandma making breads. She would take dough like this and make doughnuts. Some of my favorite memories are of coming home after school to the smell of fresh bread. Thanks for sharing.
What amazing timing! This weekend is the first of the 74th annual Kutztown Folk Festival, the oldest festival of it's kind in the U.S. celebrating Pennsylvania Dutch culture, food, and crafts. Very cool.
Glenn, I just want to say that I always enjoy your commentary and listening to the background history, information and guidance you give while you work. Thank you for sharing these videos!
Basically in the United States whenever something is thought of as not being regional, it's because it's in the midwest. And the influence that the Pennsylvania Dutch had on the Midwest food is absolutely undeniable and it's massive.
Not just the Pennsylvania Dutch, but the karge German immigration between the 1850's and 1880's. Hell my Great Grandmother was 2nd generation American and grew up speaking German.
I genuinely wonder some times how much of the US would still be speaking German if not for the First World War making anything even remotely east-of-France a cultural no-go.
@@Vespuchian The family would not speak German in front of my grandfather, whose uncles spent WWI in prison. Nor did my family harp on it endlessly like the Japanese did after WWII. My grandfather married Woodrow Wilson’s niece, the guy who signed the order to imprison his uncles. By the way, my grandfather’s uncles were real dangerous political threats, yep, lumberjacks.
Love ya Glen! Canadian-born Mennonite here. I just wanted to let you know, because you seem like the type of guy who likes to know these things, the word is pronounced like “kyooken”, with the “oo” part sounding like the middle part of the word “book”
This is an Americanized version of the German "Zuckerkuchen" (sugar cake). First, we didn't have any pie shells in history, we call such thing a "Blechkuchen" (sheet cake, rolled out on a baking sheet). What I don't use is the cinnamon. You just put enough butter and sugar on it to make a sugar crust. (Dough: 500 g flour, 20 g fresh yeast, 250 ml milk, 85 g sugar, 50 g butter, then roll out on a 40*30 cm sheet and then 200 g butter and 200 g sugar on top).
This is fascinating to me. It's very close to something my great-grandmother, grandmother and mom (and now I) make something called Dutch Cake, which obviously has become a family recipe. This is very close - except little slits are cut into the bread dough before the final rise and sliced peaches are inserted. Canned peaches that have been drained work well, although some of the pre-sliced chunks may need to be cut into 2 pieces. Then the brown sugar, butter and cinnamon are mixed together and sprinkled on top. I've NEVER seen a recipe for it written down, so I have no idea if there actually was a recipe or if it's something my great-grandmother concocted. It has become a traditional Christmas morning breakfast in my family.
I always learn things from here. When people are too "1 minute minded," you miss the life of things. Even a bow must be unstrung and relaxed. This is relaxing, informative, and entertaining for me. It's like talking with your mom or grandma when they are showing you how to cook things.
In my extremely limited experience, aside from the German influence, PA Dutch cooking reflects the influence of the farming culture: simplicity, robustness and self-sufficiency
My oma (German) made kuchen often but hers was always fruit topped - diced plums, cherries, apple, etc (but not too much!) and then that was topped with a flour/butter/sugar crumble sprinkle but just a sprinkle. Delicious!
In Denmark we have something similar called 'Brunsviger'. an enriched dough with a brownsugar-butter caramel ontop and pressed into the dough. but no cinnamon. its eaten warm or at room temp. you can reheat it the day after to avoid being dry.
Glenn… I loved your response to nasty comment. Please know he is alone is his thinking. I live in Pennsylvania and am German! My grandparents owned a diner in the poconos… I will say you are pronouncing kuchen as if it were English.. my grandmother would say “coo-kin”with stress on the coo. Gram made rye bread almost exclusively
Glen says to read a new recipe multiple times to look for ingredients that are not in the ingredient list and for instructions that are out of order. Personally I rewrite almost every new recipe that I try so that it fits the way I would make the recipe. I then compare the 2 a few times to make sure I didn't miss anything. I find this helps me remember the recipe better for when I am making it and makes it so that I can more easily find where I am in the recipe when I don't remember everything.
This brought back many memories of my Grandmother making Kuchen. She is of German descent and always pronounced it as Kuken. The ch is a K sound. She would make a peach kuchen, apple kuchen, cream cheese kuchen. The most popular was the peach. Great breakfast item. Yummmm
My late grandmother was very proud of her Pennsylvania Dutch heritage. I grew up within ten miles of the exact geographical center of Pennsylvania. I enjoyed this video.
Kuchen makes me think of a Kringle cake. Only had one once that I recall. it was in a very large "pizza" box and looked like a giant ring, like a holiday wreath. "A Kringle is a pastry made with layers of sweet, flaky pastry, filled with fruit, nut or gourmet filling and topped with sweet icing".
I have a German side of my family, and Kuchen got made pretty often at family gatherings. I remember Peach and Plum varieties especially. To note, people will look up "Kuchen" and see it means "cake". Then they make it or try it and are confused by the fact that it's much more like a sweet bread (best served with coffee or tea or milk).
This recipe is very close to my family's kuchen (German heritage). My mother always mixed by hand and never knead the dough. It was usually very sticky and she would spoon it into bread loaf pans. White sugar instead of brown sugar on top with the butter and cinnamon. Raisins were added sometimes to the dough but mom usually put a loaf into a pan for me before doing that since I never liked raisin bread. The dough was also used to apple kuchen. Thin layer of dough into a square fudge pan. Sliced apples closely placed into rows on top and then covered with butter & cinnamon/sugar. Last thing we used the dough for was to make cinnamon rolls. In that case a little more flour was used and the dough was kneaded and then shape into a rectangle before adding the filling and rolling into a log to be cut. Such a yummy easy sweet bread recipe and so versatile.
My grandmother was Pennsylvania Dutch, but she passed away a couple of years ago. Unfortunately she donated her hand written cookbook to a thrift store without telling anyone and so I’ve always wondered what was in there. I’d like to think she would have liked this recipe.
Hey there Glen and Jules. My wife and I only discovered your channel a few days ago. We have been watching it ever since. I love the history, the reasoning, and especially your attitude toward unsalted butter. Great stuff here. keep it up!
Glen, Mom made this on a regular basis. Watching, I could just taste it again. The flavor of this grows on you and latches on somehow. People complain about Pa. Dutch cuisine being on the blah side but I feel lucky to have grown up with an endless list of comfort foods using minimal ingredients that only get better as leftovers. Cook simple. Cook Large. Try to ignore all the fat involved.
Oh, wow!! I need to make this one. Love the deconstructed cinnamon roll description. You guys are delightful and I love being able to join the conversation. Isn’t that what The Sunday Morning Old Cookbook Show is truly about?? If people are looking for something else , I think they should move on along instead of leaving behind a pile of snark. Have a beautiful day, regardless. To my way of thinking, life is better with kuchen. Cinnamon Sugar on top? Even better.
Years and years and years ago, in grade 6, I read about the Pennsylvanian Dutch and how these Germanic people were not Dutch at all but the word was 'Anglicized' from 'Deutsche' because of the hard pronunciation. This recipe we would have added some fine tapioca on the top too to give it a bit of a crunch.
Germany definitely had a much larger impact on culture in my home state of Michigan; we have a whole town (Frankenmuth) devoted to it. Finland, Poland, Greece, and Lebanon have a big influence too.
Daughter of a 1950’s Home Ec major and personally a Chem Engineering major here. 😊 Baking and Cooking are definitely sciences. It is just that as we don’t have full control over them, most/all recipes don’t outline what impact the different environmental and ingredient variations will have on the end product. Therefore there are two ways to arrive at skill- understand the science and adjust the recipe for the known or discovered differences you have in your own kitchen OR learn an intuitive sense through trial and error. And over time those blend together, as different variables have different levels of impact, making some recipes innately more “robust” than others. The biggest challenges ARE with recipes provided by a home cook in a very different environment than yourself, if you are completely unaware of those differences- which is precisely why the art always creeps in. I think that is why I love watching your channel, as you explain things similarly to my mother- some variables’ impact on the end result are more quantifiable while others are going to take some learned intuition to eventually get right. Thanks for your content!
cooking is a science, well yes and no. There is in all things the possibility of deep scientific analysis. In the past artists had to make their own paint even grinding their own raw pigments and mixing all the ingredients before they could even start there is some skill in doing that but that is not the art. You can approach cooking like that and it will be OK and taste fine but art is a human expression aimed at producing pleasing experiences. Cooking is using ingredients that all have a variability some even change day to day, freshness, water content, sugar content, fat content. The art is taking all that into consideration including personal preferences into consideration and today create a dish that is pleasing but may not be identical to the same dish some time in the past
Don't worry about not knowing much about the Pennsylvania Dutch. Most Americans don't either. This is like the "coffee cake" that my mom made, but she put swirls of the topping inside, too.
Learning to know when you have kneaded bread dough enough is a leaned craft that takes time and commitment. My Mother in law baked all their bread from the 1930's until as late as the 80's and I have never been able to match her talent. Thanks for your videos.
Glen, you are showing your age. You, like myself, grew up mistakenly calling the United States by its continent's name, America, and its people Americans. You are indeed an American because Canada is part of the North American continent. Love your show and the history and knowledge you provides.
Not sure why the author didn't include a chapter on bread, Glen, but rest assured that we PA Dutch both make and eat it in very generous quantities. William Woys Weaver and the late Edna Eby Heller are good resources if you'd like to learn more about this interesting cuisine.
I suspect that the reason the butter, sugar, and egg was added after the first rise was that the original Amish housewife would have made twice as much dough and divided it in half at that point. One half would have become dinner rolls and the other half dessert. It saves labor.
@@herbwitch5681 Maybe - but for most 'enriched' bread doughs (butter and sugar) this is the way they are mixed. Both Butter and Sugar in higher concentrations slow yeast development and can even kill it outright. By doing a first rise without the added butter and sugar the yeast gets a foothold before being knocked back.
When I was growing up we would call dutch babies kuchen. In a cast iron pan, we'd cook butter and thinly sliced granny smith apples. Then pour a thin batter with cinnamon over the top and put in the oven. It would poof up and fall down when you took it out. Interesting what generic names like Kuchen become in different families. Wikipedia says it's just the German word for cake.
Glenn , I was raised by Pennsylvania Dutch farmers. I'm 76 and have cooked Penn. Dutch most of my life. Of course I've learned many other cuisines also. This type of cooking blends in with Amish, Mennonite, Swiss, German, type cooking. But, I lived in the South for a few years and have to say that Southern cooking is pretty much the same. So the influence is there for all of North America, even Canada. LOL One of my best friends who has passed was from Canada, guess what she cooked the same way.
The prairies in Canada are like the Midwest U.S. - farming communities with a lot of German and Eastern European background (as well as British, of course), so the foods are similar. There are definitely Mennonite and Hutterite colonies in Alberta and probably elsewhere. No Amish though AFAIK.
Looks like a great recipe. This looks like it's kind of the same origins as the brunsviger from Denmark, only it doesn't use cinnamon, but a very healthy dose of brown suger and butter on top. Normally you melt the brown sugar and butter together on the stovetop. It is also a yeasted dough. The sugar used is a product called "brun farin" here, it is a mix of sugar and cane sugar syrup according to the manufacturer.
I keep warning myself not to watch your cooking videos before it is time to eat breakfast (breakfast come three hours after I arise)! This recipe is a lot of fun, and so much less work than cinnamon buns.
I just downloaded it to my Kindle; I'm amazed that I managed so well and long without it. It's like an entire Home Ec course in one book! Thanks for the recommendation!
My grandmother has an almost exact recipe in her recipe box I inherited , but it also has potato in it. Her recipe is called Moravian Sugar cake. I always love seeing you make recipes from my heritage! I often find a version of the recipe you make in her collection ❤
Anyone debating whether to make this or not, do it! It's incredibly delicious and simple to prepare. I tried it a few days ago and it was so tasty that I had to find this video again just to leave this comment lol. Definitely worth trying it!
I learned how to cook and bake in the 50s. No machines in my home. We had an icebox with daily ice delivery and a stove. We got an electric fridge in 1960.
My mother (born in 1927) was Pennsylvania Deutsch (Dutch). i.e. German American, and was an avid baker, as well as made very distinct ethnic meals for our family. Cinnamon bread was a staple! Simple and fast, great taste, it was a common breakfast for us. I know the recipe well and have made it many times over the years.
This is VERY close to my grandma’s and mother’s kuchen (pronounced KOO-Ken). The recipe was never written down. They topped the dimpled dough with stewed prunes, sour cream, cinnamon, butter, and brown sugar. It was fabulous! I need to make this and pass it on to my daughter and her family. Thank you!
Glen, if you want to learn more about the Pennsylvania Dutch without needing the international travel, come out to Kitchener-Waterloo some time. A number of the early settlers (including one Joseph Schneider, whose house is now a museum) actually came from Pennsylvania. (And yes, they were specifically from the Pennsylvania German group, not just from the area).
Pennsyvania was one of the main gateways to the west. Boone was born there. The favored style of rifle was from there. What many call a Kentucky rifle is realy a Dutch/German one. Many from there moved to Indiana, Illinois areas 100 years after Boone left. From there their children went to Kansas, Oregon, California, Minnesota, Arizona to name just a few. I can say this because my family did exactly that.
A dozen years ago we drove from our home in MD to Minnesota and went through Ohio, Indiana, Illinois, Wisconsin and I was amazed at the many Pennsylvania Dutch I saw. Growing up in Maryland, I thought they were limited to the central part of PA, just an hour or so from where we live. I love the spread of cultures -- we Americans are lucky to end up with such a great mixture of foods, rituals, clothes, activities -- so many choices!
My Grandma use to make this and called it Kucha, only difference was heavy whipping cream instead of butter for the topping filling the holes half way. Made a Carmel/cinnamon sugar crust.
I have watched you for years and I would just like to mention the cinnamon. If the cinnamon is going to be exposed as the top layer you may want to take the extra seconds and blend it with the sugar so it will not burn. Cinnamon and nutmeg will burn if not mixed in. Also I read somewhere that 375 is moderately high. The history of all your recipes is the reason we watch so don't let the rude ones faze you. ❤❤👏👏
omg memories!!! I have my mom's recipe for kuchen. Yes she kneaded hers but not nearly as long as regular bread. She also made a version with a poppyseed filling to it. So yummy!! She always made it for the Xmas and Easter holidays. Definitely a recipe brought from Germany. Both sets of my mother's grandparents were German immigrants to the US in the later 1800's We always loved this for breakfast on a holiday with a cup of coffee or tea (and when were kids milk or hot chocolate) One thing, my mom always mixed the sugar and cinnamon together before sprinkling on top and she always gave it a more than healthy sprinkle too ( it almost looked like a streusel topping on hers)
As to cooking heat, I still have some of my grandmonther's recipes that specify working with "quick fire" or "slow fire". And she taught me how to follow them. She started out with wood-stoves, and ended up with gast stoves, and I've always had electric. But the recipes still work.
I so enjoy what you have to show. As a chef, im constantly learning, even after 34 years in the craft. I grew up with Julia and Jaque. Youre spot on dude
Love the Old Cookbook Show. Who am I kidding? I love all your content including the aviation content. This one sounds like a nice recipe; perfect for a cold winter’s day or any day where one is willing to heat up the oven!. Kinda brioche with cinnamon and sugar? Anyway I have family coming in next month including two teenagers so this one looks like a perfect addition to the standard breakfast fare. For the record the conversational feel of your content is what I enjoy the most. Friendly, educational, and pleasant all around. No b.s. here. Thanks Glen!
I like Sunday Mornings and the Old Cookbook Show because these recipes are older, need tweaked, and have more talk about how/why to modify the recipe for modern day. The angry people would also come back after the recipe failed to complain that it's inaccurate. Forget them.
Here in Eastern Pennsylvania we call this "Moravian Sugar Cake" (we are close to Bethlehem, where many Moravians settled, so maybe that's why). It's so good when warm!!! ❤
My paternal grandmother was Pennsylvania Dutch. She came to Canada from Pennsylvania sometime before WWII. Unfortunately I did not get to spend very much time with her and I ate very little of her cooking, so i don't know if this is something she would have made, but I find this very interesting anyway. Thanks for another great recipe video Glen.
I am late to the conversation, but when you dimpled the dough- I thought, Moravian Sugar Cake! Here in NC, especially Winston-Salem. we have a large Moravian community. Having sugar cake and Christmas cookies is so special. I wonder if these people are related ethnically? It would certainly make sense. I love cinnamon and brown sugar and storytime is my favorite part of the old cook books. Thank you, Glen and Jules.
Thank you for baking us a cake in 35° weather! Hello from Vancouver, where it's a much milder (but very sunny!) 22°. I didn't know that about Canadian all purpose flour.
The dough looks so forgiving. Will have to give this one a go. Wish i had a mixer but i know what you mean by having a feel for the dough and knowing what to look for. I just know i would bake more if i had one. Love your channel Glen. Happy dancing and all. Hi Jules and Chicken!!
You know how you go to read a recipe online, and the website TALKS FOREVER and you have to scroll for ages through the unnecessary bullshit before getting to the recipe? This is the video version of that. You talk way too much, everything you explain and talk about could be cut down by 50-90% (or removed entirely) and your video would be more enjoyable and much easier to follow. I don't feel like I learned anything, I just wanted you to shut up.
Well we learned something about you...
Then maybe go find a different channel? Because if all you want is some 5 minute crafts style video you came to the wrong place.
I like his background narratives, so I hope Glenn keeps doing so.
It’s okay, we all wanted you to shut up too ♥️
I disagree with you. I think Glen is very efficient and economical with the explanations in his videos.
I simply do not understand some of the people who come on here, watch the whole video, then complain because Glen is taking the time to make all of us better understand the background and the ways things are different now compared. My wife and I watch Glen because he actually takes the time for us to learn, but not only that has the knowledge that honestly could help everyone in the kitchen. If you get upset or angry due to someone taking the time out of their day to make not only great cooking videos with amazing recipes but also being such a genuine persion, then you are obviously showing your ignorance and you are what is wrong with the world. You 100% didn't even need to stay and comment, Glen did not force you to stay. Glen, we appreciate the time you take and the effort you put into these videos, please please keep doing what you are doing and don't change. We love you!!
I like how he explains about the history of some of these recipes. I always learn something from him. Some people want just tiny snippets because they have the attention span of a flea. Lol
Well said! I agree with you 100%!
I don't cook and I still watch this channel. I just like hanging out with Glen and Jules and learning a thing or two! 😄
I watch and don”t cook everything you make Glen but yes, I will make this! Thanks! Happy Days!❄️🧊☀️👏🥰🙏
One thing I learned just a few years ago is that the Pennsylvania Dutch aren't Dutch. It's an American simplification of the word Deutsch, or German. So the Pennsylvania Dutch are German. And when you look at all of the recipes from that region, it makes complete sense. I just never knew that fact or had even thought about it. And yes, the Pennsylvania Dutch have had a massive influence in the food here in the U.S., particularly when it comes to desserts.
Interesting, it makes sense. "Kuchen" is a German word, the Dutch word would be "koek".
Yes, they are Deutsch=German
Does anyone else think Glen should make a "Winners" playlist? I'm still going to watch basically all of the videos on this channel but it would be nice to have a single place for every recipe that results in a happy dance. Thanks for another great recipe!
It's hard to overestimate the impact the Pennsylvania Dutch had on _baking_ in the US. From that respect, I'd say the author wasn't exaggerating that much.
Glen's happy dance had a shimmy shake...so it must be REALLY GOOD!
This is the measure by which we judge the goodness of a Glen dish lol
So Pennsylvania Dutch are actually northern germans. I was very surprised when i met some in a diner in the US and they spoke a perfect low german (plattdeutsch) - Which I speak fluently as well.
Point in case. We do have a similar cake here in the north of germany as well still to this day- Botterkauken/Butter Kuchen. The key differences are that we usually do not add cinnamon and that we do not make the dimples with our fingers but instead of brushing the butter onto the dough, we put small dallops of butter the size of the tip of your thumb or index finger all over the dough, then sprinkle sugar all over. Those little pockets of melted butter and sugar in the cake later on are like little highlights.
It's very popular here all over and you can find it in any bakery and it is often prepared for large gatherings - because you get a lot of cake for little money churned out and it just makes happy faces.
My grandpa used to have one of these in the oven every Friday night we would eat that in the morning with fresh butter and jam then go chop firewood and feed the chickens and goats He is descended from the first wave of Pennsylvania Dutch and has lived right where his ancestors settled in the 1700s.
Haha! I love Julie at the end.... "you guys have to go now so I can have more cake"
Polish girl here. We would call it a coo-ken (not koo-chen). Always topped with fruit (stone fruit preferred - cherries, plums, peaches) sometimes with a streusel topping. We did not knead the dough. If it weren't so hot and humid, I'd feel inspired enough to make one today!
Fruit on top would be a great variation. 😊
This is called "coffee cake" in extremely German northwest Ohio, where my parents are from. My sister lives there now, moved there after marriage, and was super proud when her coffee cake finally turned out like everyone else's. We didn't grow up with it (living in South Dakota and Iowa), but it's a big thing in NW Ohio.
Funny how same place has different traditions. Both my parents' families are from South Dakota, and coffee cake was nearly always served to family or company that came to visit. Delicious recipes, made from scratch.
I have Pennsylvania Dutch ancestry. Many great memories of family traditions and good food. They did have a huge impact on American food and culture (from egg noodle, apple dumplings, funnel cakes, waffles covered with almost anything all the way to Conestoga wagons used to move west). Famous PennDutch people included Milton Hershey, Henry Heinz, Clement Studebaker, Anne Beiler (Aunti Anne's pretzels), Jerome Smucker, and President Dwight D. Eisenhower
I am a descendant of PA Dutch and I remember my grandma making breads. She would take dough like this and make doughnuts. Some of my favorite memories are of coming home after school to the smell of fresh bread. Thanks for sharing.
What amazing timing! This weekend is the first of the 74th annual Kutztown Folk Festival, the oldest festival of it's kind in the U.S. celebrating Pennsylvania Dutch culture, food, and crafts. Very cool.
Glen and Jules need to make a trip.
@@marvelboy74 Hell yeah! We'd be more than happy to show them around down here.
Glenn, I just want to say that I always enjoy your commentary and listening to the background history, information and guidance you give while you work. Thank you for sharing these videos!
Basically in the United States whenever something is thought of as not being regional, it's because it's in the midwest. And the influence that the Pennsylvania Dutch had on the Midwest food is absolutely undeniable and it's massive.
Not just the Pennsylvania Dutch, but the karge German immigration between the 1850's and 1880's.
Hell my Great Grandmother was 2nd generation American and grew up speaking German.
This has German roots. We do it in a slightly different way. But we know this recipe over here.
We are everywhere, infiltrating all population in America!
I genuinely wonder some times how much of the US would still be speaking German if not for the First World War making anything even remotely east-of-France a cultural no-go.
@@Vespuchian The family would not speak German in front of my grandfather, whose uncles spent WWI in prison. Nor did my family harp on it endlessly like the Japanese did after WWII. My grandfather married Woodrow Wilson’s niece, the guy who signed the order to imprison his uncles. By the way, my grandfather’s uncles were real dangerous political threats, yep, lumberjacks.
Love ya Glen! Canadian-born Mennonite here. I just wanted to let you know, because you seem like the type of guy who likes to know these things, the word is pronounced like “kyooken”, with the “oo” part sounding like the middle part of the word “book”
My Granby would put sliced peaches or plums then put sugar on top. What a great snack.
😮 Thank you for educating us❤
@@elizabethbesco4758, I had one like that with plums when I was in Hannover, Germany. YUM!
@@lesliemoiseauthor I know it’s not much but it’s all I have ❤️😄
@@elizabethbesco4758 oh that sounds good. A little home made whipped cream on top 👌👍❤️
This is an Americanized version of the German "Zuckerkuchen" (sugar cake). First, we didn't have any pie shells in history, we call such thing a "Blechkuchen" (sheet cake, rolled out on a baking sheet). What I don't use is the cinnamon. You just put enough butter and sugar on it to make a sugar crust. (Dough: 500 g flour, 20 g fresh yeast, 250 ml milk, 85 g sugar, 50 g butter, then roll out on a 40*30 cm sheet and then 200 g butter and 200 g sugar on top).
This is fascinating to me. It's very close to something my great-grandmother, grandmother and mom (and now I) make something called Dutch Cake, which obviously has become a family recipe. This is very close - except little slits are cut into the bread dough before the final rise and sliced peaches are inserted. Canned peaches that have been drained work well, although some of the pre-sliced chunks may need to be cut into 2 pieces. Then the brown sugar, butter and cinnamon are mixed together and sprinkled on top. I've NEVER seen a recipe for it written down, so I have no idea if there actually was a recipe or if it's something my great-grandmother concocted. It has become a traditional Christmas morning breakfast in my family.
I always learn things from here. When people are too "1 minute minded," you miss the life of things. Even a bow must be unstrung and relaxed. This is relaxing, informative, and entertaining for me. It's like talking with your mom or grandma when they are showing you how to cook things.
In my extremely limited experience, aside from the German influence, PA Dutch cooking reflects the influence of the farming culture: simplicity, robustness and self-sufficiency
My oma (German) made kuchen often but hers was always fruit topped - diced plums, cherries, apple, etc (but not too much!) and then that was topped with a flour/butter/sugar crumble sprinkle but just a sprinkle. Delicious!
In Denmark we have something similar called 'Brunsviger'. an enriched dough with a brownsugar-butter caramel ontop and pressed into the dough. but no cinnamon. its eaten warm or at room temp. you can reheat it the day after to avoid being dry.
Glenn… I loved your response to nasty comment. Please know he is alone is his thinking. I live in Pennsylvania and am German! My grandparents owned a diner in the poconos… I will say you are pronouncing kuchen as if it were English.. my grandmother would say “coo-kin”with stress on the coo. Gram made rye bread almost exclusively
Glen says to read a new recipe multiple times to look for ingredients that are not in the ingredient list and for instructions that are out of order.
Personally I rewrite almost every new recipe that I try so that it fits the way I would make the recipe. I then compare the 2 a few times to make sure I didn't miss anything. I find this helps me remember the recipe better for when I am making it and makes it so that I can more easily find where I am in the recipe when I don't remember everything.
I do this for recipes that require a number of steps
This brought back many memories of my Grandmother making Kuchen. She is of German descent and always pronounced it as Kuken. The ch is a K sound. She would make a peach kuchen, apple kuchen, cream cheese kuchen. The most popular was the peach. Great breakfast item. Yummmm
My late grandmother was very proud of her Pennsylvania Dutch heritage. I grew up within ten miles of the exact geographical center of Pennsylvania. I enjoyed this video.
Kuchen makes me think of a Kringle cake. Only had one once that I recall. it was in a very large "pizza" box and looked like a giant ring, like a holiday wreath. "A Kringle is a pastry made with layers of sweet, flaky pastry, filled with fruit, nut or gourmet filling and topped with sweet icing".
My mom got hold of a Shoofly pie recipe when I was growing up. Let me tell you what. It was so good I remember it decades later.
I have a German side of my family, and Kuchen got made pretty often at family gatherings. I remember Peach and Plum varieties especially. To note, people will look up "Kuchen" and see it means "cake". Then they make it or try it and are confused by the fact that it's much more like a sweet bread (best served with coffee or tea or milk).
This recipe is very close to my family's kuchen (German heritage). My mother always mixed by hand and never knead the dough. It was usually very sticky and she would spoon it into bread loaf pans. White sugar instead of brown sugar on top with the butter and cinnamon. Raisins were added sometimes to the dough but mom usually put a loaf into a pan for me before doing that since I never liked raisin bread. The dough was also used to apple kuchen. Thin layer of dough into a square fudge pan. Sliced apples closely placed into rows on top and then covered with butter & cinnamon/sugar. Last thing we used the dough for was to make cinnamon rolls. In that case a little more flour was used and the dough was kneaded and then shape into a rectangle before adding the filling and rolling into a log to be cut. Such a yummy easy sweet bread recipe and so versatile.
My grandmother was Pennsylvania Dutch, but she passed away a couple of years ago. Unfortunately she donated her hand written cookbook to a thrift store without telling anyone and so I’ve always wondered what was in there. I’d like to think she would have liked this recipe.
Hey there Glen and Jules. My wife and I only discovered your channel a few days ago. We have been watching it ever since. I love the history, the reasoning, and especially your attitude toward unsalted butter. Great stuff here. keep it up!
Baking is like Medicine: It is an Art and a Science👍
Perfect!
Glen, Mom made this on a regular basis. Watching, I could just taste it again. The flavor of this grows on you and latches on somehow. People complain about Pa. Dutch cuisine being on the blah side but I feel lucky to have grown up with an endless list of comfort foods using minimal ingredients that only get better as leftovers. Cook simple. Cook Large. Try to ignore all the fat involved.
Comfort food! That's the word I was looking for to describe Pennsylvania Dutch cooking. Homey, comfortable, satisfying.
I grew up in PA, you are exactly right!
Oh, wow!! I need to make this one. Love the deconstructed cinnamon roll description.
You guys are delightful and I love being able to join the conversation. Isn’t that what The Sunday Morning Old Cookbook Show is truly about?? If people are looking for something else , I think they should move on along instead of leaving behind a pile of snark.
Have a beautiful day, regardless. To my way of thinking, life is better with kuchen. Cinnamon Sugar on top? Even better.
My mom is Pennsylvania dutch, we immigrated when i was a kid and we're near ottawa now. Cool to see a PA recipe here
Years and years and years ago, in grade 6, I read about the Pennsylvanian Dutch and how these Germanic people were not Dutch at all but the word was 'Anglicized' from 'Deutsche' because of the hard pronunciation. This recipe we would have added some fine tapioca on the top too to give it a bit of a crunch.
Your Sunday videos are one of the first things I do on my phone😅
I'm in a different timezone, but the same for me - I watch them while having breakfast 😊
Germany definitely had a much larger impact on culture in my home state of Michigan; we have a whole town (Frankenmuth) devoted to it. Finland, Poland, Greece, and Lebanon have a big influence too.
Daughter of a 1950’s Home Ec major and personally a Chem Engineering major here. 😊 Baking and Cooking are definitely sciences. It is just that as we don’t have full control over them, most/all recipes don’t outline what impact the different environmental and ingredient variations will have on the end product. Therefore there are two ways to arrive at skill- understand the science and adjust the recipe for the known or discovered differences you have in your own kitchen OR learn an intuitive sense through trial and error. And over time those blend together, as different variables have different levels of impact, making some recipes innately more “robust” than others. The biggest challenges ARE with recipes provided by a home cook in a very different environment than yourself, if you are completely unaware of those differences- which is precisely why the art always creeps in. I think that is why I love watching your channel, as you explain things similarly to my mother- some variables’ impact on the end result are more quantifiable while others are going to take some learned intuition to eventually get right. Thanks for your content!
Oh, and did I mention my mother is descended from the Pennsylvania Dutch? 😊😊
cooking is a science, well yes and no. There is in all things the possibility of deep scientific analysis. In the past artists had to make their own paint even grinding their own raw pigments and mixing all the ingredients before they could even start there is some skill in doing that but that is not the art. You can approach cooking like that and it will be OK and taste fine but art is a human expression aimed at producing pleasing experiences. Cooking is using ingredients that all have a variability some even change day to day, freshness, water content, sugar content, fat content. The art is taking all that into consideration including personal preferences into consideration and today create a dish that is pleasing but may not be identical to the same dish some time in the past
Don't worry about not knowing much about the Pennsylvania Dutch. Most Americans don't either. This is like the "coffee cake" that my mom made, but she put swirls of the topping inside, too.
Learning to know when you have kneaded bread dough enough is a leaned craft that takes time and commitment. My Mother in law baked all their bread from the 1930's until as late as the 80's and I have never been able to match her talent. Thanks for your videos.
the long rise and proof times totally make this similar to no knead recipes of current
@@jstaffordii Yes, reminded me of the high water content, slap and fold bread I've made (though that's not enriched)
I love the longer videos!!!!
Glen, you are showing your age. You, like myself, grew up mistakenly calling the United States by its continent's name, America, and its people Americans. You are indeed an American because Canada is part of the North American continent. Love your show and the history and knowledge you provides.
You always make my Sunday mornings perfect. Thanks, Glen!
Not sure why the author didn't include a chapter on bread, Glen, but rest assured that we PA Dutch both make and eat it in very generous quantities. William Woys Weaver and the late Edna Eby Heller are good resources if you'd like to learn more about this interesting cuisine.
And doesn't "Kuchen" mean "cake" and "brot" mean bread?
I wonder if they didn't have a chapter because bread was something that they did so frequently and naturally that they didn't need recipes for it.
Might be because bread was one of those things that went without saying because everyone was expected to know how?
I suspect that the reason the butter, sugar, and egg was added after the first rise was that the original Amish housewife would have made twice as much dough and divided it in half at that point. One half would have become dinner rolls and the other half dessert. It saves labor.
@@herbwitch5681 Maybe - but for most 'enriched' bread doughs (butter and sugar) this is the way they are mixed. Both Butter and Sugar in higher concentrations slow yeast development and can even kill it outright. By doing a first rise without the added butter and sugar the yeast gets a foothold before being knocked back.
I can buy that at my local bakery in Germany. Zimt kuchen
“Thats dinner” - exactly!
Grew up in PA. Now I want to make shoofly pie or shoofly cake.
Love when the happy dance happens!
When I was growing up we would call dutch babies kuchen. In a cast iron pan, we'd cook butter and thinly sliced granny smith apples. Then pour a thin batter with cinnamon over the top and put in the oven. It would poof up and fall down when you took it out. Interesting what generic names like Kuchen become in different families. Wikipedia says it's just the German word for cake.
The author apparently never traveled and discovered all the delicious food to be found in many New England kitchens.
Glenn , I was raised by Pennsylvania Dutch farmers. I'm 76 and have cooked Penn. Dutch most of my life. Of course I've learned many other cuisines also. This type of cooking blends in with Amish, Mennonite, Swiss, German, type cooking. But, I lived in the South for a few years and have to say that Southern cooking is pretty much the same. So the influence is there for all of North America, even Canada. LOL One of my best friends who has passed was from Canada, guess what she cooked the same way.
The prairies in Canada are like the Midwest U.S. - farming communities with a lot of German and Eastern European background (as well as British, of course), so the foods are similar. There are definitely Mennonite and Hutterite colonies in Alberta and probably elsewhere. No Amish though AFAIK.
Looks like a great recipe. This looks like it's kind of the same origins as the brunsviger from Denmark, only it doesn't use cinnamon, but a very healthy dose of brown suger and butter on top. Normally you melt the brown sugar and butter together on the stovetop. It is also a yeasted dough. The sugar used is a product called "brun farin" here, it is a mix of sugar and cane sugar syrup according to the manufacturer.
I keep warning myself not to watch your cooking videos before it is time to eat breakfast (breakfast come three hours after I arise)!
This recipe is a lot of fun, and so much less work than cinnamon buns.
The Mrs is a woman after my own heart, turns up at the end when the hard work is done.
She's been out at her own job all day.
For real PA Dutch food, the best cookbook I know is The Mennonite Community Cookbook. Still in print.
I just downloaded it to my Kindle; I'm amazed that I managed so well and long without it. It's like an entire Home Ec course in one book!
Thanks for the recommendation!
Thanks -- just found it used online. I'm going to order it!
My grandmother has an almost exact recipe in her recipe box I inherited , but it also has potato in it. Her recipe is called Moravian Sugar cake. I always love seeing you make recipes from my heritage! I often find a version of the recipe you make in her collection ❤
Anyone debating whether to make this or not, do it! It's incredibly delicious and simple to prepare. I tried it a few days ago and it was so tasty that I had to find this video again just to leave this comment lol. Definitely worth trying it!
Powder sugar milk glaze on top. YUM.
love watching your videos on sunday morning- it's become part of my week :)
I'm so glad you did a PA Dutch episode! My mom has so many old PA Dutch church cookbooks that I'll one day donate, but she still uses them!
I learned how to cook and bake in the 50s. No machines in my home. We had an icebox with daily ice delivery and a stove. We got an electric fridge in 1960.
My mother (born in 1927) was Pennsylvania Deutsch (Dutch). i.e. German American, and was an avid baker, as well as made very distinct ethnic meals for our family. Cinnamon bread was a staple! Simple and fast, great taste, it was a common breakfast for us. I know the recipe well and have made it many times over the years.
This is VERY close to my grandma’s and mother’s kuchen (pronounced KOO-Ken). The recipe was never written down. They topped the dimpled dough with stewed prunes, sour cream, cinnamon, butter, and brown sugar. It was fabulous! I need to make this and pass it on to my daughter and her family. Thank you!
Glen, if you want to learn more about the Pennsylvania Dutch without needing the international travel, come out to Kitchener-Waterloo some time. A number of the early settlers (including one Joseph Schneider, whose house is now a museum) actually came from Pennsylvania. (And yes, they were specifically from the Pennsylvania German group, not just from the area).
Pennsyvania was one of the main gateways to the west. Boone was born there. The favored style of rifle was from there. What many call a Kentucky rifle is realy a Dutch/German one. Many from there moved to Indiana, Illinois areas 100 years after Boone left. From there their children went to Kansas, Oregon, California, Minnesota, Arizona to name just a few. I can say this because my family did exactly that.
A dozen years ago we drove from our home in MD to Minnesota and went through Ohio, Indiana, Illinois, Wisconsin and I was amazed at the many Pennsylvania Dutch I saw. Growing up in Maryland, I thought they were limited to the central part of PA, just an hour or so from where we live. I love the spread of cultures -- we Americans are lucky to end up with such a great mixture of foods, rituals, clothes, activities -- so many choices!
My Grandma use to make this and called it Kucha, only difference was heavy whipping cream instead of butter for the topping filling the holes half way. Made a Carmel/cinnamon sugar crust.
I have watched you for years and I would just like to mention the cinnamon. If the cinnamon is going to be exposed as the top layer you may want to take the extra seconds and blend it with the sugar so it will not burn. Cinnamon and nutmeg will burn if not mixed in. Also I read somewhere that 375 is moderately high. The history of all your recipes is the reason we watch so don't let the rude ones faze you. ❤❤👏👏
for those new to the channel that was glen's "happy dance" -- he does that every time he likes a recipe
omg memories!!! I have my mom's recipe for kuchen. Yes she kneaded hers but not nearly as long as regular bread. She also made a version with a poppyseed filling to it. So yummy!! She always made it for the Xmas and Easter holidays. Definitely a recipe brought from Germany. Both sets of my mother's grandparents were German immigrants to the US in the later 1800's We always loved this for breakfast on a holiday with a cup of coffee or tea (and when were kids milk or hot chocolate) One thing, my mom always mixed the sugar and cinnamon together before sprinkling on top and she always gave it a more than healthy sprinkle too ( it almost looked like a streusel topping on hers)
Yes, the PA. Dutch eat a lot of bread and yeast products. Just, didn't get mentioned in that cookbook.
I saw the dance and knew it was good., that connamon loaf does look nice.
As to cooking heat, I still have some of my grandmonther's recipes that specify working with "quick fire" or "slow fire". And she taught me how to follow them. She started out with wood-stoves, and ended up with gast stoves, and I've always had electric. But the recipes still work.
I so enjoy what you have to show.
As a chef, im constantly learning, even after 34 years in the craft.
I grew up with Julia and Jaque.
Youre spot on dude
The Pennsylvania Dutch aka Amish, use a lot of bread in a variety of ways and have some delicious bread recipes.
Love the Old Cookbook Show. Who am I kidding? I love all your content including the aviation content. This one sounds like a nice recipe; perfect for a cold winter’s day or any day where one is willing to heat up the oven!. Kinda brioche with cinnamon and sugar? Anyway I have family coming in next month including two teenagers so this one looks like a perfect addition to the standard breakfast fare. For the record the conversational feel of your content is what I enjoy the most. Friendly, educational, and pleasant all around. No b.s. here. Thanks Glen!
I like Sunday Mornings and the Old Cookbook Show because these recipes are older, need tweaked, and have more talk about how/why to modify the recipe for modern day. The angry people would also come back after the recipe failed to complain that it's inaccurate. Forget them.
Thanks for the videos you put up! It saddens me how disrespectful some people are with their comments.
My grandmother's potato roll recipe says it can be used for coffee cake. Now I know how to make the dough into coffee cake. She lived 1893-1993.
Here in Eastern Pennsylvania we call this "Moravian Sugar Cake" (we are close to Bethlehem, where many Moravians settled, so maybe that's why). It's so good when warm!!! ❤
My paternal grandmother was Pennsylvania Dutch. She came to Canada from Pennsylvania sometime before WWII. Unfortunately I did not get to spend very much time with her and I ate very little of her cooking, so i don't know if this is something she would have made, but I find this very interesting anyway. Thanks for another great recipe video Glen.
I am late to the conversation, but when you dimpled the dough- I thought, Moravian Sugar Cake! Here in NC, especially Winston-Salem. we have a large Moravian community. Having sugar cake and Christmas cookies is so special. I wonder if these people are related ethnically? It would certainly make sense. I love cinnamon and brown sugar and storytime is my favorite part of the old cook books. Thank you, Glen and Jules.
Personally, I live the explanations and the history . Love your channel.
I come here to learn the history of cooking and you always deliver! ❤
lol...love the ending...enjoy!
I am German and we have a similiar recipe in our family that was a staple on Sunday morning.
That really is a winner, very nice dough on the bench.
It kind of reminds me of a cinnamon roll that is left unrolled. I might enjoy making this!
This was a real instructional video. I think it's excellent.
Brown sugar cinnamon focaccia? I will absolutely try this. Thanks for sharing.
👍👍👏👏🇺🇲🇺🇲
Thank you for baking us a cake in 35° weather! Hello from Vancouver, where it's a much milder (but very sunny!) 22°. I didn't know that about Canadian all purpose flour.
Kuchen, yum! Great grandma made this.
Hey Glen...love your videos just as they are. Learn so much 👍👍
Greatly appreciate your videos! 🎉
The dough looks so forgiving. Will have to give this one a go. Wish i had a mixer but i know what you mean by having a feel for the dough and knowing what to look for. I just know i would bake more if i had one. Love your channel Glen. Happy dancing and all. Hi Jules and Chicken!!
That looks simply devine!