North Dakota Kuchen

No ratings yet

Soft, sweet, and rich with history, kuchen (pronounced "koo-gen") is more than just dessert in North Dakota. It’s also part of the cultural identity of the region. This beloved fruit-filled pastry traces its roots back to the ethnic group known as the Germans-from-Russia, whose influence still shapes the Dakotas today.

Prep Time30

Cook Time25

Rising Time1 30

Total Time2 25

Course: Dessert

Cuisine: American

Servings: servings

Author: Amy Nash

Ingredients

Dough

1 1/2 cups warm water or milk (around 100℉ to 110℉)
1/2 cup granulated sugar
2 1/4 teaspoons instant yeast
1/2 cup salted butter
2 large eggs room temperature
5 to 5 1/2 cups (705g to 778g) all-purpose flour
1 teaspoon salt

Filling

1 1/2 cups whole milk
1 cup heavy cream
1 cup granulated sugar (up to 1 1/2 cups)
2 Tablespoons all-purpose flour (or 1 Tablespoon cornstarch)
4 large eggs
1/4 teaspoon salt
1 Tablespoon pure vanilla extract
Fruit to fill the bottom

Crumb Topping

1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup salted butter cubed

Instructions

In a large mixing bowl, combine the water, sugar, and yeast. Add the butter, eggs, and half of the flour. Mix well using the paddle attachment until smooth and combined.
1 1/2 cups warm water , 1/2 cup granulated sugar, 1/2 cup salted butter, 2 1/4 teaspoons instant yeast, 5 to 5 1/2 cups (705g to 778g) all-purpose flour, 1 teaspoon salt, 2 large eggs
Switch to the dough hook attachment. Add the remaining flour and mix well until combined. Knead for 5 minutes on medium speed with the dough hook attachment or 8-10 minutes by hand until the dough is satiny and smooth. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 1/2 to 2 hours until doubled in size.
Meanwhile, make the custard by combining the milk, cream, and half of the sugar in a medium saucepan over medium heat. Heat while stirring until steaming but do not let this come to a boil.
1 1/2 cups whole milk, 0.5 cup granulated sugar, 1 cup heavy cream
In another bowl, whisk the remaining sugar, eggs, flour, and salt until light. Gradually whisk about 1 cup of the hot liquid into the egg mixture to temper the eggs so they don't scramble while adding them to the hot mixture.
0.5 cup granulated sugar, 2 Tablespoons all-purpose flour, 4 large eggs, 1/4 teaspoon salt
Return the tempered egg mixture to the saucepan and continue to cook over medium heat, stirring constantly, until thickened or an instant digital thermometer reads 180℉ when testing the custard. Remove from the heat and stir in the vanilla. Cool to room temperature.
1 Tablespoon pure vanilla extract
Preheat the oven to 350℉ (177℃). Spray four 9-inch cake pans or springform pans with baking spray.
Make the crumb topping by combining the flour and sugar in a mixing bowl. Use a pastry cutter to cut the cold butter into the dry ingredients until they resemble coarse crumbs. Set aside.
1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup salted butter
Turn out the dough onto a lightly floured surface and divide into 4 balls. Working with one ball at a time, roll out the dough into about a 10-inch circle. Carefully transfer the dough to one of the prepared pans, pressing the edges about 1/2" to 3/4" up the side of the pan. Arrange about 1 cup (8 ounces) of the fruit on the dough. Spread 1/4 of the custard (about 3/4 cup) evenly over the fruit. Sprinkle with 1/4 of the crumb topping and sprinkle with a little cinnamon, if desired.
Fruit to fill the bottom
Bake for 25-30 minutes until golden brown just around the edges and the centers are mostly set with only a slight jiggle. Remove from the oven and let cool completely. Serve room temperature, chilled, or warm with a scoop of ice cream.

Notes

Yield: Makes 4 kuchen. One serving is 1/8th of a kuchen.
Frozen Fruit: Frozen fruit should be thawed and drained first. Blueberries, peaches, apricots, cooked apples, plums, blackberries, prunes, and rhubarb all work great. You can also use 1 cup of chocolate chips for 1 kuchen.
Storage: Cover leftover kuchen tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to 5 days because of the custard filling.
Freezing: Let the baked kuchen cool completely. Wrap tightly in plastic wrap, then a layer of foil. Freeze whole or in individual slices for up to 3 months. Thaw overnight in the refrigerator before serving.
Make-Ahead: The custard filling can be made 1 day ahead and refrigerated until ready to use. The crumb topping can be prepared ahead and stored in the refrigerator. If serving for breakfast or brunch, bake the kuchen the day before and chill overnight for easy slicing the next morning. Fully baked kuchen actually tastes even better after resting several hours or overnight as the flavors settle together.

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.