Nebraska Kuchen
A yeast-dough pastry topped with fruit and a sweet egg custard, brought by German-Russian settlers and now Nebraska's official state cake.
- Prep
- 40 min
- Cook
- 30 min
- Total
- 70 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Sheet pan or round cake pan
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 15
- carbs
- 40
- protein
- 6
- calories
- 320
Instructions
- 1
Stir the yeast into the warm milk with a pinch of sugar. Let it sit for 5 minutes.
- 2
Mix in the melted butter, one egg, remaining sugar, salt, and flour until a soft dough forms.
- 3
Knead the dough briefly. Let it rise for 1 hour until doubled in size.
- 4
Press the dough into a greased sheet pan or round pan. Make a slightly raised edge around the rim.
- 5
Arrange the sliced fruit in an even layer over the dough.
- 6
Whisk the remaining eggs, cream, and vanilla together in a bowl until smooth.
- 7
Pour the custard mixture evenly over the fruit and dough.
- 8
Bake at 350°F for 25-30 minutes until the custard is set and the crust is golden.
- 9
Let it cool for 15 minutes before you slice and serve.
Chef's tips
Pick firm, slightly underripe fruit so it does not release too much liquid into the custard while baking.
Storage
Refrigerate covered for up to 4 days due to the custard filling.
Reheating
Serve chilled or at room temperature; reheating is not necessary.
Common mistakes to avoid
- •Pouring custard on dough before it rises, which makes the crust dense and heavy
- •Baking for too long, which makes the custard separate and turn watery
Serving suggestions
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