DirectionsStep1Scald milk (heat it up). Add sugar and butter, stir so that the butter melts and sugar dissolves.Step2Let cool to lukewarm (80°).Step3Dissolve yeast in lukewarm milk and let stand for 5 minutes. (If the yeast is alive, it will bubble up to the top if it's dead, you won't see any activity)Step4Pour into a mixing bowl of a stand mixerStep5Add 3 cups of flour and salt, then beat vigorouslyStep6Add eggs one at a time. Beat well again.Step7Slowly add remaining flour and beat until it's a dough.Step8I used the bread hook on my machine, but you can do the kneading by hand.Step9Knead the dough. It will be a soft, not stiff, dough.Step10Put in a greased bowl to rise until double in bulk. Cover and let rise (I let the first rise happen in the refrigerator overnight but you can just do this in a draft free space on your counter)Step11Punch down, let rise again. (If you are letting it rise overnight in the fridge, the second rise may take some time)Step12Grease pans well with butter.Step13(I used a mix of cake pans and pie pans. You can even use two sheet pans. The Dough is supposed to be enough for 6-8 pans. I cut it in half and made 3)Step14Shape risen dough into balls 4-6 inches in diameter, depending on the size of pan you are using. So a pie pan needed a slightly bigger ball, and the 8 inch cake pan got a smaller ball.Step15Place each ball in well-greased pan and let rise for 30 minutes. (as a ball not pressed in yet)Step16Push the dough into the pan so it covers the bottom and up about an inch on the side. (Alternatively, roll it but I found it easier to press it into place)Step17Let set about 15-30 minutes until it begins to rise. (Yes, this is the 4th rise)Step18Prick lightly with a fork, sides too, but do not prick all the way through dough on the bottom.Step19Grate nutmeg or sprinkle cinnamon across the bottom.Step20While waiting for the last few rises, you can make the custard and crumb.Step21Make the custard by whisking all of the custard ingredients until smooth. (That's it)Step22Flour and sugar in a bowlStep23Cut the butter into the flour sugar mix with a fork or pie crust maker I used a food processor and it went zippy fast. It will look like crumbs, and not really squish together like Streusel.Step24Make sure the fruit is drained. If using Apples, cook them a bit first. With Rhubarb, macerate in some sugar.Step25Add the fruit to the dough lined pansStep26Sprinkle the fruit with 1-2 Tablespoons of the CrumbStep27Pour in enough custard to cover the fruit, but not go over the top of the doughStep28Cover the Custard filling with more of the CrumbStep29Sprinkle a bit of cinnamon on top of the crumbStep30(I was able to get 3 in my oven at a time )Step31Bake at 350° until set, about 30 – 40 minutesStep32Check it if the custard is still jiggly, let it bake a bit longer. The time depends on the Oven, the thickness of your Kuchen, and the juiciness of the fruit. Some Kuchen recipes end up less than an inch thickStep33Cool on a rackStep34Slice and serve (and it's yummiest warm)Step35When cooled, remove from the pan, wrap in plastic and foil, LABEL IT with a date and what flavor. It should be fine for three monthsIngredientsIngredients1 ½ cupsMilk3 ½ cupsSugar¼ cupButter2 teaspoonsYeast (I used one packet)5 ½ cupsFlour (divided)1 ½ teaspoonsSalt2 Eggs (room temperature)7 Eggs (beaten)3 cupsHeavy Cream (or a mix of cream and sour cream, I used 2/3 heavy cream 1/3 sour cream)add Salt1 tablespoonVanilla Extract2 cupsFlour½ cupButter (cut into cubes)add pinchSaltadd Bottom (I just made sure there was enough to fill, of the pan, plus some extra overlap)add Many Different Fruits (can be used-- blueberries)add Cinnamon And Nutmeg (as needed)See moreFrom germangirlinamerica.comRecipeDirectionsIngredientsFeedbackThanks!Tell us more
Easy Apple Kuchen
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