Warm milk slightly, Add yeast, and sugar in a bowl or like you see here a glass measuring cup. Let it start to activate.
We like our Kuchen not so sweet so we use 1/4 cup sugar instead of 1/2, it's up to you.
Melt the butter just to about room temp. While the yeast is activating a bit, mix your dry ingredients together.
Mix the wet ingredients in with the dry ingredients, then add the butter and work it in just enough...
...until you get a nice dough like this. Do not over mix it.
Cover the bowl and let the dough rise till about double in size.
Deflate the dough and press it into a greased rectangular baking dish.
Spread the dough evenly into the pan of your choice. Round, square or rectangular pans
both metal and glass work well.
It should be about 1/4" thick or a little bit more.
Cover and let it rise again.
Bake for about 10 to 15 min at 350 F till set on top. It is ready for the fruit and filling now.
Then you top it with the fruit, ceam filling, and streusel,,, |
Bake and you get this beautiful cake. The crust actually gets better the 2nd dy when all the flavors soak in. |
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This is a different kind of crust where you don't pre-bake the crust but form it and bake it like an open face Apple Pie. You could top this with some streusel also and bake. |
You can roll this out Pizza style and use the custard filling as a base and put the fruit on top. |
Use the dough in a Spring Form Pan. |
Here for this Rhubarb Kuchen I used some of the left over dough, to make a nice top crust. |
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