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THE MOST FAMOUS CUCA IN POMERODE Today's recipe is also a conversation with Mrs. Hanna-Lora Dalhke, who is well-known for making delicious cucas and breads during the Pomeranian Festival. She welcomes us into her home and shows us the various secrets to making this German delight! Ingredients for the dough (makes two cucas): 500ml of milk and warm water (half and half) 1 teaspoon of biological yeast 2 eggs 80g of margarine/butter and lard 160g of sugar 1 teaspoon of salt Cinnamon to taste Sicilian lemon zest to taste 700g of wheat 2 greased 30cm x 43cm pans Ingredients for the stuffing (for each cuca): 100g of butter and lard 120ml of soybean oil 350g of sugar 1 teaspoon of chemical yeast 1 teaspoon of cinnamon Sicilian lemon zest to taste 350g of wheat flour Filling to taste Oven preheated to 225 degrees Bake for 15 to 20 minutes