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.
PLUM FRITTERS
A few tips to get you on your way: chilling the batter before frying helps hold the batter together as it drops into the oil and makes the fritter cook more evenly. Lots of recipes have you pour three inches of cooking fat into a large deep fryer, which is nothing but a big waste. Use a narrow saucepan and less than two inches of cooking fat. Sure, a few will stick to the bottom, and sure, you'll have to do them in batches, but you'll get over it.
Provided by Amanda Hesser
Categories dessert
Time 1h
Yield Makes 12 fritters
Number Of Ingredients 8
Steps:
- In a bowl, mix together the flour, salt and 1 tablespoon sugar. Make a well in the center and add 3 egg yolks and 1/2 cup ice water. Gradually blend the liquid into the flour mixture until almost smooth. Stir in the plum brandy. Chill for 30 minutes.
- Meanwhile, in a wide, shallow bowl, combine the cinnamon with the remaining 1/2 cup sugar. Whip the egg whites to soft peaks.
- Fold the whipped egg whites into the batter. In a heavy saucepan, heat 2 inches of oil over medium-high heat; it's hot enough when it quickly browns a small drop of batter. Coat the plum halves in the batter, then fry in the oil until puffed and golden, turning once. Use a splatter guard to prevent the juices from splattering. Using a slotted spoon, transfer the fritters to the bowl of cinnamon sugar. Roll them in the sugar, then set on a plate lined with paper towels. Eat warm or at room temperature.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 10 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 94 milligrams, Sugar 12 grams, TransFat 0 grams
PLUM CUSTARD KUCHEN
This is a recipe I've had for years. It's great served warm, but cooled to room temperature is good, too. Keep leftovers in the fridge, if you have any.
Provided by Pat-H
Categories Desserts Cakes Coffee Cake Recipes
Time 1h30m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix flour, 1 tablespoon sugar and baking powder in a bowl. Cut in butter until mixture looks like coarse crumbs. Stir in 2 tablespoons whipping cream and 1 egg. Press in bottom of ungreased 9-inch square pan and arrange plums over the top.
- Bake in the preheated oven for 25 to 30 minutes. While cake is baking, in a bowl, combine 1/2 cup whipping cream, 1/2 cup sugar, 1 teaspoon vanilla and 1 egg. Beat well, and pour mixture over plums and bake an additional 20 to 30 minutes or until custard is set. Serve warm or cool. Store in refrigerator.
Nutrition Facts : Calories 284.9 calories, Carbohydrate 29 g, Cholesterol 91.1 mg, Fat 17.7 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 10.7 g, Sodium 134.8 mg, Sugar 17.2 g
CLASSIC PLUM PIE WITH CUSTARD
This traditional favourite is an ideal post-Sunday lunch pud
Provided by James Martin
Categories Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/fan 180C/gas 6 and put a large baking sheet in to heat up. Put the plums, sugar and cloves in a pan. Simmer until the sugar dissolves and the plums are juicy, 8-10 mins. Mix the cornflour with a little of the juice, then mix well into the fruit. Boil for a few mins, stirring, until thickened.
- For the custard, blend the yolks and sugar. Heat the milk, cream and vanilla in a pan until almost boiling, then gently pour onto the egg mix, whisking constantly. Return to a clean pan and heat gently, stirring, until the mix thickens and coats the back of a spoon. Cool quickly, then chill. Custard can be made up to a day ahead and gently reheated.
- Roll out two-thirds of the pastry on a floured surface. Use to line a pie dish, letting the pastry hang over the edges a little. Fill with the plums. Roll out remaining pastry, about 2.5cm bigger than the dish, then drape over the plums. Pinch edges together well, then make a small hole in the top. Brush with egg and sprinkle with sugar. Can be assembled up to 1 day ahead. Place on the hot baking sheet. Bake for 25-30 mins until golden brown, and serve hot with the custard.
Nutrition Facts : Calories 681 calories, Fat 41 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 42 grams sugar, Protein 9 grams protein, Sodium 0.77 milligram of sodium
PLUM AND CUSTARD FRITTERS
Categories Egg
Number Of Ingredients 17
Steps:
- For vanilla custard, bring milk, vanilla bean and 40gm of sugar to the boil in a saucepan over medium-high heat. Place flour, butter and remaining sugar in a bowl and, using fingertips, rub mixture together until it resembles coarse breadcrumbs. Whisk in milk mixture until smooth, return to pan and continue stirring mixture over low-medium heat until thick and flour cooks out (5-6 minutes). Remove from heat, discard vanilla bean, then whisk in yolks, cover directly with plastic wrap and refrigerate until cold. Heat vegetable oil in a large deep saucepan or deep-fryer to 170C. In a large bowl combine flour and sugar, make a well in centre, add yolks and beer and whisk to combine, then stir in butter. In a separate bowl whisk eggwhites to soft peaks and gently fold into batter. Mould custard around each plum half, dip into batter and deep-fry in batches, turning occasionally, until golden brown (3-4 minutes; be careful, hot oil will spit). Drain on absorbent paper and serve hot dusted with icing sugar.
SPICY PLUM TART WITH MARSALA CUSTARD
There's nothing like a homemade fruit pudding with custard, and this easy-to-make tart is one of the best
Provided by Good Food team
Categories Dessert, Lunch
Time 1h
Number Of Ingredients 12
Steps:
- Halve, stone and quarter the plums and put to one side. Heat the butter in a large pan with the spice and muscovado sugar for 1-2 minutes, until the butter has melted. Tip in the plums, zest and port and cook for 1-2 minutes, stirring until the sugar has partially dissolved. Remove from the heat.
- Preheat the oven to 200C/gas 6/fan 180C. Roll out the pastry on a lightly floured surface and trim to a rough 38cm round. You don't have to be too neat. Lift up the pastry by draping it over a rolling pin and then laying it over a large baking sheet. The pastry should be too big, with a lot hanging over the edges.
- Sprinkle the ground almonds over the pastry to within 7cm of the edges. Pile the plums and their juices over the almonds, then flip the overhanging pastry over the fruit, leaving a big hole in the middle. There's no need to be too fussy - as long as the steam can escape and the fruit shows, it will be fine. Brush the pastry with the beaten egg and sprinkle the demerara sugar over the top. Bake for 30-40 minutes until golden.
- A few minutes before serving, gently heat the custard in a pan, then stir in the marsala or sherry. Serve the pie with lingering warmth and the custard.
Nutrition Facts : Calories 716 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 28 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.66 milligram of sodium
More about "plum and custard fritters recipes"
SIMPLE PLUM CLAFOUTIS - COOKING WITH K
From cookingwithk.net
SPICED PLUM CUSTARD CAKE - THE BAKER CHICK
From thebakerchick.com
FRESH DAMSON PLUM CUSTARD TART - CRUMB: A FOOD BLOG
From crumbblog.com
BAKED PLUM PUDDING RECIPE | BON APPéTIT
From bonappetit.com
PLUM CUSTARD TART RECIPE- THE BOSSY KITCHEN
From thebossykitchen.com
4.8/5 (9)Total Time 2 hrs 15 minsCategory PiesPublished Dec 8, 2020
PLUM CUSTARD SLICE | BAKING RECIPES | GOODTO
From goodto.com
PLUM CUSTARD TART | CANADIAN LIVING
From canadianliving.com
BEST PLUM TART WITH CUSTARD FILLING RECIPE - HOW TO MAKE PLUM
From food52.com
EASY PLUM CLAFOUTIS RECIPE, A FAST AND DELICIOUS DESSERT LIKE A FLAN.
From sabrinacurrie.com
CLASSIC PLUM AND ALMOND TART RECIPE - THE SPRUCE EATS
From thespruceeats.com
PLUM VANILLA CUSTARD TART - A BAKING JOURNEY
From abakingjourney.com
PLUM CUSTARD TART RECIPE | EATINGWELL
From eatingwell.com
PLUM FRITTERS RECIPE BY SWEET.CHEF | IFOOD.TV
From ifood.tv
SNURRER WITH PLUMS AND ALMOND CUSTARD - NORTH WILD KITCHEN
From northwildkitchen.com
SWEET FRITTER RECIPES | GOURMET TRAVELLER
From gourmettraveller.com.au
LEMON CUSTARD FRITTERS RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
PLUM AND CUSTARD FRITTERS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
You'll also love