Vintage Pennsylvania Dutch Cooking: Cinnamon Kuchen Recipe

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 don't cook and I still watch this channel. I just like hanging out with Glen and Jules and learning a thing or two! 😄

Glen's happy dance had a shimmy shake...so it must be REALLY GOOD!

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.

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.

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”

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.

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.

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!

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.

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.

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.

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!

Haha! I love Julie at the end.... "you guys have to go now so I can have more cake"

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!

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!

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.

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.