Wednesday, September 30, 2009
Danny selected the recipe (he had to pick a yeast risen one, didn't he?) for this kuchen. It is from the Women's Day Encyclopedia of Cookery, 1966 Vol. A You can see a quicker apple kuchen recipe HERE.
You Will Need:
2 1/4 teaspoons granulated (not instant) yeast
1/4 cup warm water
3/4 cup whole milk
1/4 cup butter
1/4 cup sugar
1 teaspoon salt
2 eggs, slightly beaten
2 3/4 cup all purpose flour (or more-I needed more)
5 large cooking apples
2 tablespoons melted butter
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons raisins
Sprinkle the yeast onto the warm water in a small bowl and let proof. In a saucepan, scald the milk, butter, sugar and salt, stirring until butter is melted and sugar has disolved. Cool to lukewarm.
In a large bowl, combine milk mixture, yeast, eggs, and 1 1/2 cups of the flour. beat well. Cover and let rise in a warm spot for 40 minutes. Stir in as much of the remaining flour as you can to make a workable dough. Knead lightly until smooth. Place in a buttered bowl and chill 30 minutes.
Roll out chilled dough and fit into a 9x13 pan that has been generously greased. peel, core and quarter the apples into eighths. Press into the dough. Brush apples and dough with melted butter and sprinkle with cinnamon sugar. Scatter with raisins. Cover and let rise until dough springs back when pressed with fingers (about 40 minute).
Preheat oven to 350 degrees F. Bake 30-40 minutes or until golden and apples are soft. Cool before serving.