 |
Prep Time: 2 Minutes Cook Time: 45 Minutes |
Ready In: 47 Minutes Servings: 6 |
|
This makes a big batch, but my Grammie would make half with the apple topping, half with the custard. It was totally a breakfast of choice when have sleepovers at Grandma and Grandpa's house! Freezes well, and totally makes me feel 7 again... My timing for the baking of the kuchen may not be accurate - my grandparents had a very old oven that they baked them in... Ingredients:
1 (1/4 ounce) package yeast |
1/2 cup warm water |
2 tablespoons sugar |
4 eggs, beaten |
3/4 cup sugar |
1 cup warm water |
1 cup warm milk |
1 teaspoon salt |
1/2 cup melted butter |
6 1/2-7 cups flour |
cinnamon (for sprinkling) |
sugar (for sprinkling) |
4 eggs, beaten |
1/2 cup sugar |
1 teaspoon vanilla |
1 pinch salt |
1/4 cup flour |
1 pint sweet cream |
4 cups apple pie filling, crushed |
2 cups sour cream |
2 cups brown sugar |
1 pinch salt |
1 teaspoon vanilla |
4 eggs, beaten |
Directions:
1. KUCHEN: Dissolve yeast in 1/2 cup warm water and 2 tbsp sugar. Beat eggs 6 to 8 minutes.
2. Add sugar and beat again. Add yeast. Mix salt with milk and water. Add half of the flour and mix well with big spoon. Add melted butter and mix well. Then add the rest of the flour to make a soft dough.
3. Let rise 1 1/2 hours. Punch down. Let rise 1 hour.
4. Roll out dough quite thin, and divide between 14 small tin pie plates.
5. After topping is on the kuchen, sprinkle with cinnamon and sugar and bake at 350 for about 45 minutes or until done.
6. CUSTARD: Beat eggs, add remaining ingredients and mix well. Apple slices or crushed apples can be put on top of custard if you like.
7. APPLE: Beat eggs, add remaining ingredients and mix well and pour in the middle of the kuchen.
|
|