Grandma Zerr's Apricot Kuchen

Name: Grandma Zerr's Apricot Kuchen
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 envelope active dry yeast; 1 pinch Pinch of cinnamon; 1 large egg; 2 larges eggs; 59 milliliters all-purpose flour; 3 Tbsps all-purpose flour; 946 milliliters all-purpose flour, plus more for rolling; 1 teaspoon salt; 79 milliliters sugar; 118 milliliters sugar; 177 milliliters sugar; 3 Tbsps unsalted butter, softened; 170 grams 1/2 sticks unsalted butter, softened; 1 teaspoon pure vanilla extract; 454 grams plump dried Turkish apricots—soaked in boiling water for 1 hour, drained and patted dry (see Note); 296 milliliters whole milk; 355 milliliters whole milk

Grandm A mixture of active yeast, sugar, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 3 hours and 30 minutes.

Instructions

Make the topping

Heat the milk to 110 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.

Ingredients you will need

Dough

All Purpose Flour

Sugar

Yeast

Milk

Salt

Egg

Equipment you will use

Hand Mixer

Bowl

Add the softened butter and knead at medium speed until the dough is silky and soft, about 5 minutes.

Ingredients you will need

Butter

Dough

Transfer the dough to a buttered bowl, cover with plastic wrap and refrigerate overnight.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Bowl

Make the topping

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.

Ingredients you will need

All Purpose Flour

Sugar

Milk

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Vanilla

Sugar

Egg

Milk

Equipment you will use

Whisk

Sauce Pan

Transfer the pastry cream to a bowl and cover with plastic wrap, pressing it directly onto the surface. Refrigerate overnight.

Ingredients you will need

Pastry Cream

Wrap

Equipment you will use

Plastic Wrap

Bowl

Make the topping

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.

Ingredients you will need

Butter

Dough

Roll

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.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Make the topping

Preheat the oven to 350 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.

Ingredients you will need

Apricot