Name: Grandma Zerr's Apricot Kuchen
Yield: 1
Ingredients: 1 1/4 c. whole milk -; 1 envelope active dry yeast -; 1 large egg -; 4 c. all-purpose flour -; Flour -; c. sugar -; 1 tsp. salt -; 1 1/2 stick unsalted butter -; 1/4 c. all-purpose flour -; 1/2 c. sugar -; 1 1/2 c. whole milk -; 2 large eggs -; 1 tsp. pure vanilla extract -; 1 lb. plump dried Turkish apricots -; 3 tbsp. unsalted butter -; 1 pinch cinnamon -; 3/4 c. sugar -; 3 tbsp. all-purpose flour -

Recipe information

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Ingredients for - Grandma Zerr's Apricot Kuchen

1. 1 1/4 c. whole milk -

2. 1 envelope active dry yeast -

3. 1 large egg -

4. 4 c. all-purpose flour -

5. Flour -

6. c. sugar -

7. 1 tsp. salt -

8. 1 1/2 stick unsalted butter -

9. 1/4 c. all-purpose flour -

10. 1/2 c. sugar -

11. 1 1/2 c. whole milk -

12. 2 large eggs -

13. 1 tsp. pure vanilla extract -

14. 1 lb. plump dried Turkish apricots -

15. 3 tbsp. unsalted butter -

16. 1 pinch cinnamon -

17. 3/4 c. sugar -

18. 3 tbsp. all-purpose flour -

How to cook deliciously - Grandma Zerr's Apricot Kuchen

1. Stage

Heat the milk to 110 degrees F and transfer it to a small bowl. Stir in the yeast and let stand for 5 minutes, until dissolved. Stir in the egg. In a large bowl of a standing electric mixer fitted with a dough hook, mix the 4 cups of flour with the sugar and salt; add the warm milk mixture and knead at medium-low speed until a stiff dough forms, about 3 minutes. Add the softened butter and knead at medium speed until the dough is silky and soft, about 5 minutes. Transfer the dough to a buttered bowl, cover with plastic wrap, and refrigerate overnight.

2. Stage

In a medium bowl, combine the flour with 1/4 cup of the sugar and 1/4 cup of the milk and whisk to a paste. Whisk in the eggs and vanilla. In a medium saucepan, heat the remaining 1 1/4 cups of milk and 1/4 cup of sugar over moderate heat until the sugar is dissolved. Gradually whisk the hot milk into the egg mixture, then cook the mixture in the saucepan over moderate heat, whisking constantly, until thickened and no floury taste remains, about 4 minutes. Transfer the pastry cream to a bowl and cover with plastic wrap, pressing it directly onto the surface. Refrigerate overnight.

3. Stage

Butter four 9-inch pie plates. Divide the dough into 4 pieces and flatten into disks (it will be a firm dough). On a lightly floured work surface, roll out each disk of dough to a 9 1/2-inch round. Place each round in a pie plate, making sure that the dough doesn't extend past the rims. Cover the pie plates with plastic wrap and let stand at room temperature until the dough has risen slightly, about 1 hour.

4. Stage

Preheat the oven to 350 degrees F and set racks in the upper and lower thirds. Lightly press the dough with your fingers to deflate it. Arrange the apricots on the bottom in a single layer. Spread the pastry cream evenly over the apricots.

5. Stage

In a medium bowl, combine the sugar with the flour and butter and rub with your fingers until the texture is sandy. Sprinkle the topping over the pastry cream and dust lightly with cinnamon. Bake the kuchens for 40 minutes, until the crusts are deeply golden. Transfer the kuchens to a rack to cool completely before serving. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.