Rich Fruit Kuchens

Name: Rich Fruit Kuchens
Ingredients: 1 1/8 teaspoons active dry yeast; 1/2 cup warm water (110° to 115°); 1/2 cup warm milk (110° to 115°); 1/2 cup sugar; 1/2 teaspoon salt; 1/2 cup canola oil; 1 large egg, lightly beaten; 3-1/2 cups all-purpose flour, divided; 4 large eggs, lightly beaten; 2 cups heavy whipping cream; 1-1/2 cups sugar; 8 to 10 cups sliced peeled tart apples or canned sliced peaches, drained, or combination of fruits; 1/2 cup sugar; 1/2 cup all-purpose flour; 1 teaspoon ground cinnamon; 1/4 cup cold butter

16 ingredients

4 steps

Ingredients

1 1/8 teaspoons active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
1/2 cup sugar
1/2 teaspoon salt
1/2 cup canola oil
1 large egg, lightly beaten
3-1/2 cups all-purpose flour, divided
4 large eggs, lightly beaten
2 cups heavy whipping cream
1-1/2 cups sugar
8 to 10 cups sliced peeled tart apples or canned sliced peaches, drained, or combination of fruits
1/2 cup sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup cold butter

Directions

1

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, salt, oil, egg and 2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease top. Do not knead. Cover and refrigerate overnight.
2

The next day, for custard, whisk the eggs, cream and sugar in a large bowl until combined; set aside. Divide dough into four portions.
3

On a lightly floured surface, roll each portion into a 10-in. circle. Press each circle onto the bottom and up the sides of an ungreased 9-in. pie plate. Arrange 2 to 2-1/2 cups of fruit in each crust. Pour 1 cup custard over fruit.
4

For topping, combine the sugar, flour and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle 1/3 cup over each coffee cake. Cover edges of dough with foil. Bake at 350° for 35-40 minutes or until golden brown and custard reaches 160°.