Description
Strawberry Kuchen is a delightful German-inspired dessert featuring a thin, sweet yeast dough base layered generously with fresh strawberries and topped with a smooth, creamy custard. This recipe combines the lightness of a soft, risen dough with the natural sweetness of strawberries and the richness of a homemade custard, perfect for gatherings or an indulgent treat.
Ingredients
Scale
Dough Ingredients
- 2 eggs, room temperature, whisked
- 1/2 cup sugar
- 1/4 tsp cinnamon
- 4½ tsp instant yeast (2 packets rapid rise yeast)
- 1¾ cups whole milk, room temperature or warmed to 98°F
- 1/2 cup butter, softened
- 6 cups all-purpose flour (start with 4 cups, add up to 6 cups as needed)
Custard Ingredients
- 6 eggs, whisked, room temperature
- 3 cups cream
- 1 cup whole milk
- 1/2 cup sugar
- 1 tsp cinnamon
- 1/8 tsp salt
Topping
- 4 cups strawberries, sliced
Instructions
- Prepare the Dough: In a large bowl, combine the milk, sugar, instant yeast, cinnamon, and whisked eggs. Stir until well mixed. Add the softened butter in pieces, breaking it up and mixing it into the liquid mixture using a spatula.
- Add Flour and Knead: Gradually add 3 cups of all-purpose flour to the wet ingredients and stir with a spatula. Continue to add additional flour, a bit at a time, until the dough comes together and is soft but not sticky. The dough should be pliable and slightly tacky but not wet.
- First Rise: Transfer the dough to a large oiled bowl, turning it over to coat in oil. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise at room temperature until it has increased in volume by 30% to 50%, approximately 30 minutes. This step is crucial for developing texture.
- Prepare the Custard: While the dough is rising, whisk together the eggs, cream, whole milk, sugar, cinnamon, and salt in a separate bowl until fully combined and smooth. Set aside.
- Assemble the Kuchen: After the dough has risen, gently roll it out or press it into a greased baking pan forming a thin, even layer. Spread the sliced strawberries evenly over the dough surface.
- Add Custard Topping: Pour the prepared custard evenly over the strawberries ensuring it covers the fruit thoroughly.
- Bake: Bake the assembled Kuchen in a preheated oven at 350°F (175°C) for about 30 minutes or until the custard is set and the edges of the dough are golden brown.
- Cool and Serve: Remove the Kuchen from the oven and allow it to cool slightly before slicing. Serve warm or at room temperature for the best flavor and texture.
Notes
- Ensure the yeast is fresh and the milk is at the right temperature (around 98°F) to activate the yeast properly for the rise.
- The dough should be soft but manageable; avoid adding too much flour to prevent a tough crust.
- Letting the dough rise only 30% to 50% prevents over-proofing, which can cause a dense texture.
- You can adjust the sugar amount depending on the sweetness of the strawberries.
- For best results, use fresh, ripe strawberries for topping.
- Allow the kuchen to cool enough so the custard sets properly before cutting.
Nutrition
- Serving Size: 1 serving
- Calories: 331 kcal
- Sugar: 11 g
- Sodium: 91 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 108 mg
