South Dakota Kuchen
A tender, egg-custard-topped yeast pastry, most often filled with sweetened cottage cheese, prunes, or peaches, baked in a round pan with a lattice or plain custard top.
- Prep
- 40 min
- Cook
- 35 min
- Total
- 75 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •9-inch round or square baking pan
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 14
- carbs
- 40
- protein
- 8
- calories
- 320
Instructions
- 1
Warm the milk and stir in the yeast and a pinch of sugar. Let it sit for 10 minutes until foamy.
- 2
Mix the flour, 2 tablespoons sugar, salt, 4 tablespoons butter, 1 egg, and the yeast mixture into a soft dough.
- 3
Cover the dough. Let it rise for 1 hour until doubled in size.
- 4
Press the dough into a greased 9-inch pan. Push it slightly up the sides to form a low rim.
- 5
Scatter the cottage cheese evenly over the crust.
- 6
Whisk the remaining sugar, remaining eggs, cream, and remaining melted butter together. Pour it over the cottage cheese.
- 7
Sprinkle the cinnamon over the top.
- 8
Bake at 350°F for 30-35 minutes. Stop when the custard is just set and the edges are golden.
- 9
Cool to room temperature or chill in the refrigerator before slicing.
Chef's tips
Bake the crust partway before adding the custard so the bottom does not turn soggy.
Storage
Refrigerate covered up to 3 days.
Reheating
Serve chilled or at room temperature; kuchen does not need reheating.
Common mistakes to avoid
- •Baking the custard too long, which makes it separate and turn watery.
- •Pressing the crust too thin so it cannot hold the filling.
Serving suggestions
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