Traditions are a central part of families. Sharing those traditions are important and that’s why we wanted to share these German Kuchens. These “cakes” start with a flaky yeast crust, delicious apples, and a creamy custard that’s topped with a cinnamon-sugar crumble. Then, it’s all baked to bubbly, golden-brown perfection. German Kuchens are symbolic of a strong heritage of delicious food, worthy to cherish and pass along to everyone you know. We hope you love them as much as we do. Enjoy and keep spreading the love!
Ingredients
For the dough:
- 1 1/8 teaspoons active dry yeast
- 1/2 cup water, warmed to 110-115 degrees F
- 1/2 cup 2% milk, warmed to 110-115 degrees F
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 cup canola oil, plus more, to taste, for greasing the bowl
- 1 large egg, room temperature and lightly beaten
- 3 1/2 cups all-purpose flour, plus more, to taste, for dusting a work surface
For the custard:
- 4 large eggs, lightly beaten
- 2 cups heavy whipping cream
- 1 1/2 cups sugar
- 10 cups tart apples, peeled and sliced
For the cinnamon topping:
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup cold butter
Directions
Step 1 –In the bowl of a stand mixer, add the yeast and 1/2 cup of the warm water and lightly stir to combine. Let it stand until the yeast dissolves.
Step 2 –Add the milk, 1/2 cup of the sugar, the salt, 1/2 cup of the canola oil, 1 of the eggs, and 2 1/2 cups of the flour to the yeast mixture and beat with the dough hook attachment until it is smooth.
Step 3 –Add 1 cup of the flour to the yeast mixture and stir until a soft dough forms.
Step 4 –Use the extra canola oil to grease a large bowl.
Step 5 –Place the dough in the greased bowl and turn it once to grease the top of the dough. Do not knead it.
Step 6 –Tightly cover the bowl, then place it in the refrigerator to chill for at least 8 hours and up to overnight.
Step 7 –Preheat the oven to 350 degrees F.
Step 8 –In a large bowl, add the remaining eggs, the heavy whipping cream, and 1 1/2 cups of the sugar and whisk to combine. Set it aside.
Step 9 –Dust the work surface using the extra flour.
Step 10 –Transfer the dough to the floured surface and use a sharp knife to divide it into 4 equal pieces.
Step 11 –Use a rolling pin to roll out each of the dough pieces into a 10-inch circle.
Step 12 –In four ungreased, 9-inch pie plates, add each of the dough circles to the bottom and gently press them into the bottom and up the sides of the plate.
Step 13 –Add 2 1/2 cups of the apples to each of the crusts.
Step 14 –Pour 1 cup of the custard mixture over each of the apple layers. Set them aside.
Step 15 –In a medium bowl, add the remaining sugar, the remaining flour, and the cinnamon and stir to combine.
Step 16 –Using a pastry cutter or two forks, cut the butter into the sugar mixture, until the mixture resembles coarse crumbs.
Step 17 –Sprinkle 1/3 cup of the topping mixture over each of the custard mixture layers.
Step 18 –Use aluminum foil to cover the dough of each of the Kuchens.
Step 19 –Bake the Kuchens until they are golden-brown and the custard reaches 160 degrees F, about 35-40 minutes.
Step 20 –Slice and serve.
