Plum-Almond Kuchen Roll

Plum-Almond Kuchen Roll
Photo: Blaine Moats
Prep Time:
1 hrs
Rise Time:
1 hrs 30 mins
Bake Time:
20 mins
Total Time:
1 hrs
2 loaves (12 servings each)


  • 4 ½ cup all-purpose flour

  • 1 package active dry yeast

  • 1 cup milk

  • ½ cup granulated sugar

  • cup butter

  • ½ teaspoon salt

  • 2 eggs

  • 1 cup packed brown sugar

  • cup all-purpose flour

  • cup butter

  • 2 cup chopped pitted fresh plums or 1 cup pitted dried plums*

  • ¼ teaspoon almond extract

  • 1 recipe Butter Icing

  • 2 tablespoon sliced almonds, toasted

Butter Icing

  • 3 tablespoon softened butter

  • 1 teaspoon vanilla

  • 2 cup powdered sugar

  • 1 tablespoon milk


  1. In a large bowl combine 2 cups of the flour and the yeast; set aside. In a small saucepan heat and stir milk, granulated sugar, 1/3 cup butter, and the salt just until warm (120°F to 130°F) and butter almost melts. Add milk mixture and eggs to flour mixture. Beat with an electric mixer on low to medium for 30 seconds, scraping sides of the bowl constantly. Beat on high for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/2 to 3 cups flour as you can.

  2. Turn dough out onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of the dough. Cover and let rise in a warm place until double in size (1 to 1 1/2 hours).

  3. Punch dough down. Turn onto a lightly floured surface. Divide in half. Cover with a clean kitchen towel and let rest 10 minutes. Lightly grease a large baking sheet; set aside. For filling, in a medium bowl stir together brown sugar, and 1/3 cup flour. Using a pastry blender, cut in remaining 1/3 cup butter until mixture resembles coarse crumbs. Stir in plums and almond extract.

  4. Roll each dough half into a 14x8-inch rectangle. Sprinkle filling over dough, leaving 1 inch unfilled along one of the long sides. Roll up each rectangle, starting from the filled long side. Pinch dough to seal seams and ends. Place rolls on the prepared baking sheet. Cover and let rise in a warm place until nearly double in size (about 30 minutes).

  5. Preheat oven to 375°F. Bake for 20 to 25 minutes or until golden and bread sounds hollow when lightly tapped. Cool on baking sheet on a wire rack for at least 45 minutes. Spread icing over each loaf. If desired, sprinkle with almonds. Slice to serve.

Butter Icing

  1. In a small bowl combine butter and vanilla. Gradually stir in powdered sugar. Stir in milk, 1 teaspoon at a time, until icing reaches spreading consistency. Makes about 3/4 cup.


If using dried plums, place in a small bowl; cover with boiling water. Let stand 5 minutes. Drain and chop.

Nutrition Facts (per serving)

225 Calories
8g Fat
35g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 225
% Daily Value *
Total Fat 8g 10%
Saturated Fat 4g 20%
Cholesterol 36mg 12%
Sodium 109mg 5%
Total Carbohydrate 35g 13%
Total Sugars 16g
Protein 4g
Vitamin C 1.2mg 6%
Calcium 30.3mg 2%
Iron 1.4mg 8%
Potassium 94mg 2%
Folate, total 56.4mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.