Kuchen

Esther Vesely

Kuchen dough: (which will be the crust)
Scald 2 cups milk
Add ½ cup butter
½ cup sugar
1 teaspoon salt
Cool to lukewarm
Mix 1 package yeast and ¼ cup warm water
Add to other mixture.
Add 2 well beaten eggs and 4 cups flour. Beat until smooth. Stir in enough flour for soft dough. Knead until smooth and elastic. Cover and let rise in warm place until doubled in size. Punch down and let rise again. Take enough dough to roll out to ¼” to ½” thick to fit a greased round cake or pie tin. Let rise 15 to 20 minutes. Just before making filling, press dough up the sides to the top of the tin so that the crust will hold the filling.
Kuchen filling: Place a layer of fruit on dough, can use apricot, peaches, cherries, strawberries or plums. If using canned fruit, drain the off the juice. Beat 1 egg, adding ½ cup sugar, ¼ teaspoon salt, 1 teaspoon flour, 1/4 cup cream or evaporated milk, 1 teaspoon vanilla, (makes a custard) Pour custard over fruit layer. Cinnamon or nutmeg may be sprinkled over the top. Bake at 350 degrees oven until custard has thickened and crust has turned brown about 25 to 30 minutes.