DAKOTA STYLE PLUM CAKES (KUCHENS)
This is my version of a dessert that is popular all over North Dakota, South Dakota, and Minnesota. It is simply referred to as "kuchen," and while kuchen translates to "cake" in German, the specific style that is popular here refers to a yeasted dough topped with custard and usually (but not always) fruit. Around here, you can get it in grocery stores and farmers' markets, and it's often served at parties. I love it with a hot cup of coffee.
Provided by Molly Yeh
Categories dessert
Time 4h
Yield 12 servings
Number Of Ingredients 19
Steps:
- For the dough: Warm the milk until just warm to the touch (90 to 100 degrees F). Stir in the yeast and a pinch of the granulated sugar and let sit until foamy, about 5 minutes. Combine the flour, remaining granulated sugar and the kosher salt in a stand mixer fitted with the paddle attachment. Mix on low speed to combine. Separate 1 of the eggs and set aside the white for the egg wash. Whisk the egg yolk and remaining whole egg into the yeast mixture. Add the yeast mixture to the flour, then mix on low speed to make a smooth, thick dough. Increase the speed to medium and add the butter a piece at a time. Once all of the butter has been added, beat on high until smooth, about 1 minute. Switch to the dough hook and knead the dough until it forms a smooth, springy ball on the hook, 4 to 5 minutes (add a little more flour, if needed, if the dough doesn't form a ball). Grease a large bowl and turn the dough in the bowl to coat. Cover and let rise at room temperature until doubled, 1 to 2 hours.
- For the custard: Meanwhile, in a large saucepan, combine the cream, granulated sugar, cornstarch, kosher salt, egg and yolk. Whisk it together and heat over medium heat until thick, 4 to 5 minutes. Remove from the heat and add the butter and extract; stir until combined. Transfer to a clean bowl. Cover the surface of the custard with plastic wrap. Let cool at room temp.
- Line 2 baking sheets with parchment paper. Cut the dough in half, then cut each half into 6 equal pieces. Working with one piece at a time, form the dough into balls by folding the dough under itself and pinching to seal underneath. Set the ball, smooth-side up, on a floured surface, and turn in your hand to form a tight round shape. Divide the 12 buns among the lined baking sheets. Cover loosely with plastic wrap and let rise until doubled, about 30 minutes. Preheat the oven to 350 degrees F.
- Once the buns have risen, gently press down on each to make indentations that will make space for the custard. Fill the indentations with the custard. Top with the plums. Brush the buns with the reserved egg white mixed with a splash of water and sprinkle with demerera sugar, a pinch of cinnamon and flakey salt. Bake, rotating the trays from top to bottom halfway through, until the buns are risen and golden and the custard is set, 18 to 22 minutes. Transfer to a wire rack to cool.
DAKOTA PEACH KUCHEN RECIPE - (4.2/5)
Provided by DreiFromBK
Number Of Ingredients 17
Steps:
- 1. For the Crust: Grease large bowl. Whisk milk and eggs in 2-cup liquid measuring cup until combined. Using stand mixer fitted with dough hook, mix flour, sugar, yeast, and salt on medium-low speed until combined, about 5 seconds. With mixer running, slowly add milk mixture and knead until dough forms, about 1 minute. 2. With mixer still running, add butter 1 piece at a time until incorporated. Continue kneading until dough clears sides of bowl but still sticks to the bottom, 8 - 12 minutes (dough should be soft and sticky). 3. Transfer dough to greased bowl, cover with plastic wrap and let rise on counter until doubled in size, about 1 hour. Punch down dough and divide into 2 equal balls. Wrap each ball in plastic, transfer to refrigerator, and let rest for at least 1 hour or up to 24 hours. 4. Grease two dark colored 9″ round cake pans. Roll chilled doughs into 2 9″ discs on lightly floured counter. Transfer to prepared pans, pushing dough to edge of pans. Cover pans loosely with plastic and let rise on counter until puffy, about 1 hour. Adjust oven rack to middle position and heat oven to 350 degrees. 5. For the Fruit and Custard: Meanwhile, toss peaches with 2 tbls. sugar in a bowl, then transfer to colander set in sink, let sit for 25 minutes. Whisk remaining 3/4 c. sugar, egg and yolk, and salt in medium bowl until combined. Heat cream in medium saucepan over medium heat until just beginning to simmer. 6. Slowly whisk hot cream into egg mixture. Transfer cream mixture back to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and coats back of spoon, 3-5 minutes. Strain custard through fine-mesh strainer set over medium bowl. Whisk in butter and vanilla and transfer to refrigerator to cool until dough is ready. (Custard can be made up to 24 hours in advance but does not need to be fully chilled before going into crust.) 7. Leaving 1 inch border all around, press down centers of doughs with bottom of dry measuring cup to deflate and create wells for peaches and custard. Arrange peaches, evenly spaced, in circular pattern in depressed dough bottoms, avoiding border. Pour custard evenly over peaches in each pan, about 1 cup per pan (you may have a few tablespoons extra). Sprinkle with cinnamon. Bake until crusts are golden and centers jiggle slightly when shaken, 35-40 minutes, switching and rotating pans halfway through baking. Let cool completely. Remove kuchens from pans using flexible spatula. Slice and serve.
PEACH KUCHEN
This is my favorite recipe. It's quick, easy and delicious. I've made it with both canned or fresh peaches
Provided by SHER15
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture. Spread dough with hands over the bottom and 1 inch up the sides of prepared springform pan. Arrange peach slices in a spoke pattern over the dough. Sprinkle with sugar and cinnamon.
- Bake in the preheated oven for 35 to 40 minutes, or until golden brown.
Nutrition Facts : Calories 170.3 calories, Carbohydrate 23.4 g, Cholesterol 15.5 mg, Fat 8 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 1.4 g, Sodium 159.8 mg, Sugar 14.4 g
RICH FRUIT KUCHENS
This German classic is such a part of our reunions, we designate a special place to serve it. Five generations flock to the "Kuchen Room" for this coffee cake. -Stephanie Schentzel, Northville, South Dakota
Provided by Taste of Home
Time 1h15m
Yield 4 coffee cakes (8 servings each).
Number Of Ingredients 18
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, salt, oil, egg and 2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease top. Do not knead. Cover and refrigerate overnight., The next day, for custard, whisk the eggs, cream and sugar in a large bowl until combined; set aside. Divide dough into 4 portions. , On a lightly floured surface, roll each portion into a 10-in. circle. Press each circle onto the bottom and up the sides of an ungreased 9-in. pie plate. Arrange 2 to 2-1/2 cups of fruit in each crust. Pour 1 cup custard over fruit., For topping, combine the sugar, flour and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle 1/3 cup over each coffee cake. Cover edges of dough with foil. Bake at 350° for 35-40 minutes or until golden brown and custard reaches 160°.
Nutrition Facts : Calories 242 calories, Fat 11g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 69mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
PEACH KUCHEN
"KUCHEN IS a filling dessert for this German meal. It's not too sweet, and you can use virtually any of you favorite fruits. As a child, I took great pride in arranging the fruit in the pan. We always made this dessert on the same day of the meal so it would be warm and fresh. A dollop of whipped cream on top was an added treat!
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine flour, confectioners' sugar and salt. Cut in butter to form a dough. Pat lightly into an ungreased 11x7-in. baking pan. , Arrange peaches over the crust; set aside. In another bowl, beat eggs. Whisk in the sugar, salt, flour and sour cream until mixture is smooth. Pour over the peaches. , Bake at 450° for 10 minutes. Reduce heat to 325°; bake 35 minutes more or until center is set. Serve warm or chilled. Store in the refrigerator.
Nutrition Facts :
SCHNEPF FARMS PEACH COBBLER RECIPE - (4.4/5)
Provided by á-8595
Number Of Ingredients 21
Steps:
- Preheat oven to 425 degrees. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice and cornstarch. Toss to coat evenly, and pour into a 2-quart baking dish. Bake in preheated oven for 10 minutes. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder and salt. Blend in butter with fingertips or pastry blender, until mixture resembles coarse meal. Stir in water until just combined. Remove peaches from oven, and drop spoonfuls of topping over them. Mix 3 tablespoons white sugar and 1 tablespoon cinnamon and sprinkle onto cobble. Bake until topping is golden, about 30 minutes. Makes 8-10 servings.
EASY PEACH KUCHEN
Enjoy this easy-to-make nutty peach dessert. Perfect if you love German cuisine.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h15m
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, mix flour, baking powder and 2 tablespoons of the sugar. Stir in butter until mixture is crumbly. On bottom and 1 1/2 inches up sides of 8-inch square glass baking dish, pat mixture evenly. Top with peaches. In small bowl, mix remaining sugar and the cinnamon; sprinkle over peaches. Bake 15 minutes.
- Meanwhile, in medium bowl, beat eggs, yogurt and vanilla with wire whisk until smooth. Pour over top of partially baked kuchen. Sprinkle pecans over yogurt mixture.
- Bake 40 to 50 minutes longer or until knife inserted in center comes out clean. Serve warm.
Nutrition Facts : Calories 420, Carbohydrate 59 g, Cholesterol 100 mg, Fat 3, Fiber 3 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 34 g, TransFat 1/2 g
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GRANDMA’S FAMOUS PEACH KUCHEN - TEASPOON OF SPICE
From teaspoonofspice.com
4.5/5 (2)Estimated Reading Time 6 minsServings 8
- In a large mixing bowl, stir together 1 3/4 cup of all-purpose flour and the yeast. In a medium saucepan heat and stir milk, sugar, butter, and salt just until warm (about 110-degrees Fahrenheit). Add milk mixture to dry mixture along with the eggs and egg yolk. Beat with an electric mixer on low for 30 seconds, scraping down the sides. Beat on high for 3 minutes. Using a wooden spoon, stir in as much of the remaining 1/2 cup all-purpose flour and the 1 cup of whole wheat flour as you can.
- Turn the dough out onto a lightly floured counter. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 – 5 minutes total). Shape the dough into a ball. Place dough in a lightly greased bowl, turning once to grease the top. Cover; let rise in a warm place till double in size (about 1 hour).
- Gently deflate/punch the dough down. Divide the dough in half. Refrigerate or freeze one half of dough. Place the other dough ball into a greased 9.5-inch glass pie plate and let rest for 10 minutes. Then gently stretch it to fit the plate, molding it up the sides of the plate into a ‘pie crust.’ (It won’t be a beautiful crust, and it may not even go up the sides very well; that’s okay.) Cover and let rise for 30 minutes.
- Meanwhile, for the filling, in a medium saucepan, lightly beat eggs with a fork. Stir in sugar, flour, and nutmeg. Gradually stir in milk. Cook over medium heat for about 4 minutes until the sugar is dissolved and mixture is hot (about 140-degrees F), stir in peaches and cook for about 2 minutes more to warm peaches. Stir in vanilla. Pour milk mixture into the prepared crust (after it’s raised 30 minutes,) it’s fine if some of the filling seeps under the crust. Bake in a 350-degree oven for 20-25 minutes until set. The very center of the kuchen will still be slightly liquid-y; this is okay as the kuchen will continue to firm from residual heat after removed from the oven. Cool completely and serve at room temperature, topped with additional freshly grated nutmeg.
DAKOTA KUCHEN - PRAIRIE CALIFORNIAN
From prairiecalifornian.com
Servings 8Total Time 1 hr 20 mins
- Mix all dough ingredients together well. Form dough into one large ball and place in well oiled bowl. Cover and set in a warm place to rise until doubled.
- While the dough is rising, combine all filling ingredients (except fruit, cinnamon, and sugar) in a small saucepan over the stove. Cook on medium heat, stirring until thick. Set aside and let cool.
- Lay fruit on top of dough and add filling (about 1/2 cup each kuchen). Sprinkle with equal parts sugar and cinnamon.
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