Best Nanas Yeast Dough Kuchen Recipes

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.

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°.

NANA'S CRANBERRY KUCHEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square cake pan.
• Stir sugar, milk, vegetable oil, and egg together until well blended. Add flour, baking powder, and salt; stir until incorporated. Pour into the prepared cake pan and sprinkle chopped cranberries over the top.
• Combine flour, sugar, and butter for the topping in a bowl and mix until crumbly. Sprinkle over cranberries in the cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and allow to cool slightly. Serve warm.

GERMAN KUCHEN

Steps:

• 1. Dough- Scald milk and add butter, sugar, and salt. Dissolve yeast in warm water in seperate bowl and then add to milk mixture. Beat in eggs and then flour. Cover and let rise until doubled. About an hour. Punch down and divide into 5 pieces. Roll out into desired shape and let rise 30 minutes. Then choose your topping. I used a 9" round cake pan for mine.
• 2. Cinnamon Topping: Use a pastry blender to mix butter and brown sugar and flour. Add cinnamon and sprinkle over dough after it rises the second time. Dot with Butter if desired. Bake at 375 for 20 minutes.
• 3. Cherry Topping: Heat can of dark cherry pie filling and spread on crust after it rises second time. Bake for 20 minutes at 375.
• 4. Cheese Topping; Mix cottage cheese, egg and sugar in blender intil creamy. Heat slowly until warm on stove. Pour on dough after rises second time. Bake at 375 for 25 minutes.
• 5. Butter Topping: Beat together sugar, eggs, and vanilla. Slowly beat in oil. Add oil too fast and it will curdle. Heat on top of stove until hot and pour on crust after second rising. Bake 25 minutes at 375.
• 6. Apple Topping: Peel and slice thinly 3 apples. Sprinkle with cinnamon and sugar and nutmeg to taste. Roll this dough out in a rectangle. Fill the center with apples and dot with butter. Bake 20 minutes at 375.

STREUSEL KUCHEN A LA THOBEN

Steps:

• Dough:.
• If you don't have instant yeast, soften the yeast in the cold condensed milk.
• Mix all the dry ingredients together.
• Add softened butter and eggs to milk and mix well.
• Stir the liquid into the dry ingredients, this dough will be soft.
• Cover tightly and put into refrigerator overnight (will last up to 4 days).
• Streusels: Mix flour and sugar.
• Cut in butter.
• Stir together the egg yolk and vanilla extract.
• Add to dough and mix well.
• Remove yeast dough from refrigerator.
• Knead dough with a little extra flour about 3- 4 minutes, it should not be too sticky.
• Spread or roll on a greased cookie sheet or lined with baking paper.
• If needed make edges with folded tin foil.
• Sprinkle the streusel evenly over the cake.
• Let dough rise for in a warm place until almost doubled.
• Bake in a preheated 325ºF o 350ºF oven for 25 to 30 minutes until it turns a pale gold.