Best 7 True Kuchen Crust Fruit And Custard Version Recipes

RICH FRUIT KUCHENS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, salt, oil, egg and 2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease top. Do not knead. Cover and refrigerate overnight., The next day, for custard, whisk the eggs, cream and sugar in a large bowl until combined; set aside. Divide dough into 4 portions. , On a lightly floured surface, roll each portion into a 10-in. circle. Press each circle onto the bottom and up the sides of an ungreased 9-in. pie plate. Arrange 2 to 2-1/2 cups of fruit in each crust. Pour 1 cup custard over fruit., For topping, combine the sugar, flour and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle 1/3 cup over each coffee cake. Cover edges of dough with foil. Bake at 350° for 35-40 minutes or until golden brown and custard reaches 160°.

PEACH KUCHEN RECIPE

Steps:

• Make the dough by stirring the milk, sugar, yeast, cinnamon, and eggs together. Add the softened butter and break it up into pieces with a spatula.
• Add 3 cups of flour and stir together with a spatula. Add additional flour until the dough comes together. Continue adding flour until the dough is soft but not sticky.
• Place the dough in an oiled boil. Cover and let rise until increased in volume 30% to 50%. Please see the recipe notes.
• While the dough is rising, make the custard.

TRUE KUCHEN (CRUST, FRUIT AND CUSTARD VERSION)

Steps:

• Dough: Dissolve yeast in 1 cup of warm water. Sprinkle a little sugar on top of the mixture. Mix other liquid ingredients in another bowl, add sugar, salt, and a little of the flour. Mix together then add the yeast mixture. Mix well, add remaining flour in small amounts until dough reaches a soft smooth dough. It may be a little sticky which is ok. Cover and let raise until double, only 1 time. Roll out and put in pie pans. Let raise a little bit before adding the fruit and custard.
• Custard: heat 3 pints cream (use a large bowl) in the microwave oven for 9 minutes (Mine takes 60% power for this) In another bowl mix 6 eggs, 1 Cup sugar, 1 teaspoons vanilla, and 3 1/2 heaping tablespoons of cornstarch. Blend together. When cream is done mix this mixture into cream and heat another 9 minutes. Take out and whip until blended. Heat another 6 minutes. Take out and blend well. Custard is now ready to add to crust.
• Fruit needs to be cooked with a little sugar to sweeten before placing fruit on dough.
• Place fruit on dough, pour custard over top of that (don't overfill), sprinkle with cinnamon. Bake at 325 degrees for about 20-30 minutes until crust is golden brown and custard bubbles. Cool and enjoy!

KUCHEN

Steps:

• 1. Soak the yeast in the 2/3 cup water with the one tablespoon sugar. Let set 10 minutes. In a large bowl, mix the shortening, sugar and eggs with a mixer. Add in the salt and scalded milk. Add in the yeast mixture.
• 2. Mix in 3 cups flour. Add remaining flour a little at a time to make a soft dough. Grease a large bowl as you usually do for rising dough and place dough in bowl, flip the dough over to grease the top. Cover with a tea towel and let rise in a warm place until doubled--at least 1-2 hours.
• 3. While dough is rising, combine all ingredients for custard topping in 2 quart saucepan and cook over medium heat, stirring constantly until thick. Be sure to stir it constantly as it will burn. Remove from heat and let cool to room temperature.
• 4. Once dough has risen, punch down dough and make into kuchens. I divide the dough in half and then divide each half into fourths. Grease 8 9-inch pie pans. I use non-stick spray. Form each piece of dough into ball and then press dough out and up sides of greased pans.
• 5. Add fruit filling to each kuchen. I use any of the following: cherry pie filling, cooked prunes, fresh sliced peaches or peach pie filling as well as cottage cheese filling. Top each kuchen with a few spoons full of the now cooled custard filling and spread across fruit. Sprinkle with cinnamon. Let kuchen rise 10 minutes.
• 6. Bake about 20 minutes at 350 or until edges are a light golden brown. Remove from pan and let cool on wire rack. As soon as you remove the kuchen from the oven, brush the edges with melted butter to keep them soft. You can leave them in the pans to cool. If I bake these in foil pans, then I just let them cool in the pan. Cover and store in refrigerator or place in ziplock bag and freeze. These freeze well and will taste great reheated in the oven or microwave.

FRUIT KUCHEN

Steps:

• In a bowl, combine flour, salt and sugar; cut in butter until mixture resembles cornmeal. Mix egg and milk; add to flour mixture., Press into a greased 13x9-in. baking dish. Arrange fruit on crust. Combine remaining filling ingredients; pour over fruit. For topping, combine ingredients until crumbly; sprinkle over filling. Bake at 350° for 50-60 minutes or until fruit is tender.

RASPBERRY CUSTARD KUCHEN

Steps:

• In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat onto the bottom of a greased 13x9-in. baking dish. Combine the sugar and remaining flour; sprinkle over crust. , Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. , Bake at 375° for 40-45 minutes or until lightly browned. Serve warm or cold. Store in refrigerator.

SOUR CREAM PEACH KUCHEN

Steps:

• In a large bowl, combine the flour, 1/4 cup sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and 1 in. up the sides of a greased 13-in. x 9-in. baking dish. , Arrange peaches over crust. Combine cinnamon and remaining sugar; sprinkle over peaches. Bake at 400° for 15 minutes., Meanwhile, in a small bowl, combine egg yolks and sour cream. Spread evenly over peaches. Combine sugar and cinnamon; sprinkle over top. , Bake 30-35 minutes longer or until set. Serve warm or cold. Store leftovers in the refrigerator.