Step 1

Scald milk (heat it up). Add sugar and butter, stir so that the butter melts and sugar dissolves.

Step 2

Let cool to lukewarm (80°).

Step 3

Dissolve yeast in lukewarm milk and let stand for 5 minutes. (If the yeast is alive, it will bubble up to the top... if it's dead, you won't see any activity)

Step 4

Pour into a mixing bowl of a stand mixer

Step 5

Add 3 cups of flour and salt, then beat vigorously

Step 6

Add eggs one at a time. Beat well again.

Step 7

Slowly add remaining flour and beat until it's a dough.

Step 8

I used the bread hook on my machine, but you can do the kneading by hand.

Step 9

Knead the dough. It will be a soft, not stiff, dough.

Step 10

Put in a greased bowl to rise until double in bulk. Cover and let rise (I let the first rise happen in the refrigerator overnight... but you can just do this in a draft free space on your counter)

Step 11

Punch down, let rise again. (If you are letting it rise overnight in the fridge, the second rise may take some time)

Step 12

Grease pans well with butter.

Step 13

(I used a mix of cake pans and pie pans. You can even use two sheet pans. The Dough is supposed to be enough for 6-8 pans. I cut it in half and made 3)

Step 14

Shape risen dough into balls 4-6 inches in diameter, depending on the size of pan you are using. So a pie pan needed a slightly bigger ball, and the 8 inch cake pan got a smaller ball.

Step 15

Place each ball in well-greased pan and let rise for 30 minutes. (as a ball... not pressed in yet)

Step 16

Push the dough into the pan so it covers the bottom and up about an inch on the side. (Alternatively, roll it... but I found it easier to press it into place)

Step 17

Let set about 15-30 minutes until it begins to rise. (Yes, this is the 4th rise)

Step 18

Prick lightly with a fork, sides too, but do not prick all the way through dough on the bottom.

Step 19

Grate nutmeg or sprinkle cinnamon across the bottom.

Step 20

While waiting for the last few rises, you can make the custard and crumb.

Step 21

Make the custard by whisking all of the custard ingredients until smooth. (That's it)

Step 22

Flour and sugar in a bowl

Step 23

Cut the butter into the flour sugar mix with a fork or pie crust maker... I used a food processor and it went zippy fast. It will look like crumbs, and not really squish together like Streusel.

Step 24

Make sure the fruit is drained. If using Apples, cook them a bit first. With Rhubarb, macerate in some sugar.

Step 25

Add the fruit to the dough lined pans

Step 26

Sprinkle the fruit with 1-2 Tablespoons of the Crumb

Step 27

Pour in enough custard to cover the fruit, but not go over the top of the dough

Step 28

Cover the Custard filling with more of the Crumb

Step 29

Sprinkle a bit of cinnamon on top of the crumb

Step 30

(I was able to get 3 in my oven at a time... )

Step 31

Bake at 350° until set, about 30 – 40 minutes

Step 32

Check it... if the custard is still jiggly, let it bake a bit longer. The time depends on the Oven, the thickness of your Kuchen, and the juiciness of the fruit. Some Kuchen recipes end up less than an inch thick...

Step 33

Cool on a rack

Step 34

Slice and serve (and it's yummiest warm)

Step 35

When cooled, remove from the pan, wrap in plastic and foil, LABEL IT with a date and what flavor. It should be fine for three months.