Wednesday, December 23, 2015

Kuchen -Recipe for a Family Tradition

If you haven't made your Kuchen by Christmas Eve, it's not too late.

I've intended to have this post done for posterities sake and my nieces or any other relatives or friends interested in the wonderful custard dessert.
First, we'll make the dough for the crust.


Sweet Refrigerator Dough (Makes 6 Kuchen)
Heat:
3/4 C. hot milk
1/2 C. butter
1/2 C. water
Mean while, mix together:
1-1/2 C. flour
2 pkg. yeast
1/2 C. sugar
2 tsp. salt
(add hot mixture to this. make sure it's not too hot)
Add:
2 eggs, mix
Add 2-3/4 C. flour
Turn out on floured surface and knead in more flour. It will be a soft dough. Oil a bowl. Place in dough ball in bowl, cover with saran wrap or foil and chill a minimum of three hours before using. (Will keep in refrigerator for several days.)

Kuchen (This will make 2)
Cut dough in half. Then cut that into thirds. Use two parts to roll out for two Kuchens. Put the rest back in the refrigerator.

Place in pan like you would a pie crust. Dough will be much thicker though.

Trim away excess dough with a knife.

Brush the bottom of the crust with melted butter. 

At this point add any fruit you prefer. We grew up on prunes and peaches, but I've eaten it with apricots, cherries and cranberries. Dried fruit, not too dried though. If it's dry like a raisin, let set in boiling water to soften. I buy prunes that are already pitted and soft so all I have to do is snip them into smaller pieces with a scissors. Let this sit and prepare the filling.

Custard Filling:
4 eggs slightly beaten.
Mix together:  1/2 C. sugar, 1 Tbl. Flour, dash of salt. Add to eggs.
Add 1 tsp vanilla.  (I actually used coconut sugar this year, turned out fine.)

Last slowly add in 2 C. warm cream.
I heat the cream in the microwave til it is quite hot. (But not boiling or it will cook your eggs.)
Pour into 2 prepared pans.

Sprinkle with a little cinnamon.

Bake 325º for 10 minutes. Turn the oven down to 300º and finish baking. Depending on the temp of the cream and depth of your pie it could take 20-40 minutes longer. Insert a knife in the center, when it comes out clean, it is done.

The very last and important step is to 'butter' the crust edge. Easiest way to do this is just rub the end of the cold stick over the crust as soon as you take it from the oven.


If you like custard or creme brûlée, you will love this!

Kuchen (makes 2)
Custard Filling:
4 eggs slightly beaten
Mix together:  1/2 C sugar, 1 Tbl. Flour, dash of salt. Add to eggs. Add 1 tsp. vanilla.
Add 2 C. warm cream.
Brush bottom of crust with melted butter. Put fruit in pan. Pour custard in pan.
Sprinkle with a little cinnamon.
Bake 325º for 10 minutes. 300º 20-40 minutes.

If you'd rather not make 6 kuchens, this dough is fabulous to use for 'Christmas bread'. Roll it out in a rectangle and sprinkle with candied fruit. Roll it up in a loaf-looking shape, let raise, bake and and drizzle powdered sugar frosting on the top. Yum!

6 comments:

  1. Yum! My German grandmother used to make apple kuchen--one of my favorite childhood memories. I'll have to give this version a try too; thanks for the recipe, and Merry Christmas!!

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  2. Merry Christmas Roxie! I loved seeing your recipe in photos...it looks so good. I do love creme brûlée.

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  3. Sounds delicious and wonderful.You got me at Creme Brulee Merry Christmas Roxie

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  4. Looks all too delicious! Enjoy the Christmas holidays with your family, Roxi!

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  5. Oh, I'm a bit late, but this looks amazing - don't you just love family traditions! Hope you had a wonderful Christmas Roxi!

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I read and appreciate all your comments. Have a blessed day!