APRICOT KUCHEN
Steps:
- Heat milk to 110* and transfer to a small bowl. Stir in yeast and let stand for 5 minutes, until dissolved. Stir in the egg. In large bowl of electric mixer (fitted with dough hook), mix 4C flour w/sugar and salt; add warm milk mixture and knead at med-low speed until stiff dough forms, about 3 minutes. Add softened butter and knead at med speed until dough is silky and soft, about 5 minutes. Transfer dough to buttered bowl, cover w/plastic wrap and refrigerate overnight. Pastry Cream: Combine flour with 1/4C sugar and 1/4C milk and whisk to a paste. Whisk in eggs and vanilla. In saucepan, heat remaining 1 1/4C milk and 1/4C sugar over moderate heat until sugar is dissolved. Gradally whisk the hot milk into the egg mixture, then cook the mixture over moderate hat, whisking constantly, until thickened and no floury taste remains, about 4 minutes. Transfer the pastry cream to a bowl and cover with plastic wrap (pressed to surface); refrigerate overnight. Butter 4 9" pie plates. Divide the dough evenly and flatten into disks. Roll out each disk on a lightly floured work surface into a 9.5" round. Place each round in pie plate, making sure the dough doesn't extend past the rims. Cover the pie plates w/plastic wrap and let stand 1 hour. Preheat oven to 350* and set racks in the upper and lower thirds. Lightly press the dough with fingers to deflate it. Arrange the apricots on the bottom of he dough in a single layer, spread the pastry cream evenly over apricots. Topping: Combine sugar and flour w/butter and rub together until sandy. Sprinkle topping over pastry cream and dust lightly with cinnamon. Bake kuchens for 40 minutes, or until the crusts are deeply golden. Transferto rack and cool completely before serving. Can be baked and frozen for up to 1 month. Rewarm before serving.
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