BUTTER KUCHEN

Butter Kuchen image

Provided by @MakeItYours

Number Of Ingredients 17

Dough
1/3 cup warm whole milk
2¼ teaspoons active dry yeast
2½ tablespoons sugar
2 tablespoons melted, unsalted butter, plus more for buttering bowl
1 large egg
½ teaspoon salt
1 ¼ cups all-purpose flour
Filling
1/2 cup melted, unsalted butter
¾ cup granulated sugar
1 large egg
1 tablespoon water
1 teaspoon pure vanilla extract
1 teaspoon lemon juice
1/8 teaspoon salt
4 teaspoons all-purpose flour

Steps:

Preheat oven to 350 degrees. Butter large mixing bowl and a nine-inch cake pan. Set aside.
Warm milk in microwave on high for 30 seconds. Pour in yeast and set aside until mixture is foamy, about five minutes.
Transfer to medium mixing bowl and gently stir in the sugar, butter, egg and salt.
Stir in flour with a fork until dough is soft and wet. Place dough in buttered bowl and cover with plastic wrap.
Let dough rise until it doubles in size, about one hour. Punch down the dough and press into bottom of buttered pan, with edges slightly higher than the center. Cover the pan with clean dish towel and allow crust to rise until puffy, about 45 minutes to one hour.
In a large mixing bowl, whisk together butter, sugar, egg, water, vanilla, lemon juice, and salt.
Add flour one teaspoon at a time, whisking between each addition until smooth.
Press down center of risen crust in pie pan. Pour in filling.
Bake until golden brown at the edges and center is nearly set. It will look wobbly, like a custard, but will continue to set as it cools, about 30 minutes.
Transfer pan to cool on wire rack for 30 minutes. Serve warm or at room temperature.
Store in refrigerator, up to one week.