Basic Kuchen Dough

Shake yeast into the warm water in a small bowl. Put in a warm place and let rise. Heat butter and milk together to scalding point (when you can just see tiny bubbles on the side of the pan). Cool and then add to the sugar and salt in a large bowl. Stir to dissolve the sugar. Add the risen yeast (it should be at the top of the bowl before you add it; Gramie always used a cereal bowl) and the eggs. Stir to mix. Add about 4 cups of the flour and blend well by beating with a wooden spoon. Add the rest of the flour, one cup at a time, always beating to incorporate it before you add the next cup. Take the bowl in your lap, beating the dough with your hand until it is elastic. This should take about 5 to 10 minutes, depending on the strength of your arm. You should reach under the dough and slap it against the side of the bowl. Keep turning the bowl about every 5 slaps, so all of the dough is beaten. When elastic, form a ball of the dough. Cover the bowl with a dishtowel and let it rise, in a warm place, until doubled. Keep the bowl away from all drafts. Raisin Rolls, Bundt Kuchen, Fruit Kuchen, and Cinnamon Balls are made from this recipe.