German-Russian Kuchen
A sweet yeast-dough base topped with a custard filling and fruit such as prunes or apples, baked until set. This is the signature dessert of Montana's German-Russian homesteader communities.
- Prep
- 40 min
- Cook
- 30 min
- Total
- 70 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 290 kcal
Equipment
- •9x13-inch baking pan
- •Mixing bowls
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 13
- carbs
- 38
- protein
- 6
- calories
- 290
Instructions
- 1
Stir yeast into warm milk with a pinch of sugar. Let it sit for 10 minutes until foamy.
- 2
Mix flour, sugar, and salt in a bowl. Add the yeast mixture, softened butter, and egg.
- 3
Knead into a soft dough. Cover and let rise for 1 hour until doubled in size.
- 4
Press the dough into a greased 9x13-inch pan. Push it up the sides slightly.
- 5
Arrange prunes or apples evenly over the dough.
- 6
Whisk the cream, eggs, and sugar together in a bowl. Pour the custard mixture over the fruit.
- 7
Cover and let rest for 20 minutes to puff slightly.
- 8
Bake at 350°F for 30-35 minutes until the custard is set and the edges are golden.
- 9
Let it cool to room temperature before slicing and chilling.
Chef's tips
Let the dough rise until nearly doubled before adding the custard so the base stays tender. Watch the bake time closely so the custard does not curdle.
Storage
Refrigerate covered up to 3 days.
Reheating
Best served chilled or at room temperature; not necessary to reheat.
Common mistakes to avoid
- •Overbaking the kuchen until the custard separates and weeps liquid
- •Not letting the dough rise long enough, which makes the crust dense and heavy
Serving suggestions
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