Ingredients: |
Ingredients: CRUST:
1 PKG YEAST
1/2 CUP WARM WATER
1/2 CUP MILK, SCALDED (COOLED TO LUKEWARM)
1/3 CUP SUGAR
1/3 CUP BUTTER, MELTED
1 TSP SALT
1 EGG
3 1/2 TO 4 CUPS FLOUR
COMBINE YEAST AND WARM WATER. LET SET UNTIL YEAST IS SOFT.
COMBINE SCALDED MILK, SUGAR, MELTED BUTTER, SALT AND EGG. BEAT WELL.
ADD YEAST AND 1 CUP FLOUR. BEAT WELL. WORK IN THE REMAINING FLOUR TO
MAKE A SOFT DOUGH. KNEAD 5 MINUTES. LET DOUGH RISE UNTIL DOUBLE.
WHILE THE DOUGH IS RISING, COOK THE CUSTARD (RECIPE BELOW).
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Directions: |
Directions:CUSTARD:
2 CUPS MILK
2 CUPS HEAVY SWEET CREAM
1/4 CUP BUTTER
2 CUPS SUGAR
5 BEATEN EGGS
4 TBSP FLOUR
1 TSP VANILLA
BLEND FLOUR AND SUGAR TOGETHER. STIR IN BEATEN EGGS AND BEAT WELL. ADD MELTED
BUTTER, CREAM AND MILK. STIR WELL. COOK IN GLASS CONTAINER IN MICROWAVE ON HIGH
UNTIL THICK AND SMOOTH. STIR EVERY FEW MINUTES TO PREVENT BURNING.
DIVIDE RAISED DOUGH INTO SIX BALLS. ROLL EACH BALL TO FIT A GREASED ROUND 10 INCH PIE
OR CAKE PAN. PUSH DOUGH INTO EDGES OF PAN TO MAKE DOUGH GO UP SIDES OF PAN SLIGHTLY.
PIERCE DOUGH WITH FORK AT SEVERAL INTERVALS TO PREVENT BUBBLES FROM FORMING. LET RISE
ABOUT 20 MINUTES.
PLACE FRUIT, SUCH AS THINLY SLICED PEACHES, SOFTENED PRUNES, APRICOTS OR RAISINS ONTO THE DOUGH.
NEARLY ANY FRUIT CAN BE USED.
POUR 3/4 CUP CUSTARD ON TOP OF FRUIT. SPRINKLE WITH CINNAMON.
BAKE AT 350 DEGREES FOR 20 TO 25 MINUTES.
OR:
SPREAD CUSTARD FILLING ON DOUGH. THEN PUT FRUIT ON TOP OF CUSTARD FILLING. SPRINKLE WITH
A MIXTURE OF THE FOLLOWING:
1 1/2 CUPS FLOUR
3/4 CUP SUGAR
1/2 CUP BUTTER, (CUT INTO SUGAR-FLOUR MIXTURE)
BAKE AT 350 DEGREES FOR 20 TO 25 MINUTES. |
This recipe for German Kuchen is from