Dakota Peach Kuchen Food

SOUTH DAKOTA PEACH KUCHEN

Steps:

• Grease and flour a 9x9x2-inch baking pan. Set aside.
• In a medium bowl, mix flour, sugar, baking powder, salt and nutmeg. Using a pastry blender, cut in the 1/4 cup butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. In a small bowl, combine egg and milk. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
• Spread batter into prepared pan. Halve any large peach slices. Arrange peach slices in a single layer on top of batter.
• For topping, in a small saucepan, combine brown sugar, corn syrup, the 1 tablespoon butter and the lemon juice. Bring to boiling. Quickly drizzle over peach slices.
• Bake in a 350 degree F oven for 40 to 45 minutes or until a toothpick inserted in the center of cake comes out clean. Cool in pan on wire rack 20 minutes. serve warm with ice cream. Makes 9 servings.

DAKOTA STYLE PLUM CAKES (KUCHENS)

Steps:

• For the dough: Warm the milk until just warm to the touch (90 to 100 degrees F). Stir in the yeast and a pinch of the granulated sugar and let sit until foamy, about 5 minutes. Combine the flour, remaining granulated sugar and the kosher salt in a stand mixer fitted with the paddle attachment. Mix on low speed to combine. Separate 1 of the eggs and set aside the white for the egg wash. Whisk the egg yolk and remaining whole egg into the yeast mixture. Add the yeast mixture to the flour, then mix on low speed to make a smooth, thick dough. Increase the speed to medium and add the butter a piece at a time. Once all of the butter has been added, beat on high until smooth, about 1 minute. Switch to the dough hook and knead the dough until it forms a smooth, springy ball on the hook, 4 to 5 minutes (add a little more flour, if needed, if the dough doesn't form a ball). Grease a large bowl and turn the dough in the bowl to coat. Cover and let rise at room temperature until doubled, 1 to 2 hours.
• For the custard: Meanwhile, in a large saucepan, combine the cream, granulated sugar, cornstarch, kosher salt, egg and yolk. Whisk it together and heat over medium heat until thick, 4 to 5 minutes. Remove from the heat and add the butter and extract; stir until combined. Transfer to a clean bowl. Cover the surface of the custard with plastic wrap. Let cool at room temp.
• Line 2 baking sheets with parchment paper. Cut the dough in half, then cut each half into 6 equal pieces. Working with one piece at a time, form the dough into balls by folding the dough under itself and pinching to seal underneath. Set the ball, smooth-side up, on a floured surface, and turn in your hand to form a tight round shape. Divide the 12 buns among the lined baking sheets. Cover loosely with plastic wrap and let rise until doubled, about 30 minutes. Preheat the oven to 350 degrees F.
• Once the buns have risen, gently press down on each to make indentations that will make space for the custard. Fill the indentations with the custard. Top with the plums. Brush the buns with the reserved egg white mixed with a splash of water and sprinkle with demerera sugar, a pinch of cinnamon and flakey salt. Bake, rotating the trays from top to bottom halfway through, until the buns are risen and golden and the custard is set, 18 to 22 minutes. Transfer to a wire rack to cool.

DAKOTA PEACH KUCHEN RECIPE - (4.2/5)

Steps:

• 1. For the Crust: Grease large bowl. Whisk milk and eggs in 2-cup liquid measuring cup until combined. Using stand mixer fitted with dough hook, mix flour, sugar, yeast, and salt on medium-low speed until combined, about 5 seconds. With mixer running, slowly add milk mixture and knead until dough forms, about 1 minute. 2. With mixer still running, add butter 1 piece at a time until incorporated. Continue kneading until dough clears sides of bowl but still sticks to the bottom, 8 - 12 minutes (dough should be soft and sticky). 3. Transfer dough to greased bowl, cover with plastic wrap and let rise on counter until doubled in size, about 1 hour. Punch down dough and divide into 2 equal balls. Wrap each ball in plastic, transfer to refrigerator, and let rest for at least 1 hour or up to 24 hours. 4. Grease two dark colored 9″ round cake pans. Roll chilled doughs into 2 9″ discs on lightly floured counter. Transfer to prepared pans, pushing dough to edge of pans. Cover pans loosely with plastic and let rise on counter until puffy, about 1 hour. Adjust oven rack to middle position and heat oven to 350 degrees. 5. For the Fruit and Custard: Meanwhile, toss peaches with 2 tbls. sugar in a bowl, then transfer to colander set in sink, let sit for 25 minutes. Whisk remaining 3/4 c. sugar, egg and yolk, and salt in medium bowl until combined. Heat cream in medium saucepan over medium heat until just beginning to simmer. 6. Slowly whisk hot cream into egg mixture. Transfer cream mixture back to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and coats back of spoon, 3-5 minutes. Strain custard through fine-mesh strainer set over medium bowl. Whisk in butter and vanilla and transfer to refrigerator to cool until dough is ready. (Custard can be made up to 24 hours in advance but does not need to be fully chilled before going into crust.) 7. Leaving 1 inch border all around, press down centers of doughs with bottom of dry measuring cup to deflate and create wells for peaches and custard. Arrange peaches, evenly spaced, in circular pattern in depressed dough bottoms, avoiding border. Pour custard evenly over peaches in each pan, about 1 cup per pan (you may have a few tablespoons extra). Sprinkle with cinnamon. Bake until crusts are golden and centers jiggle slightly when shaken, 35-40 minutes, switching and rotating pans halfway through baking. Let cool completely. Remove kuchens from pans using flexible spatula. Slice and serve.

PEACH-CUSTARD KUCHEN

Steps:

• Heat oven to 400 degrees F.
• Stir together flour, 2 tablespoons sugar, the salt and baking powder.
• Work in butter until mixture is crumbly.
• Pat mixture firmly and evenly in bottom and halfway up sides of ungreased square pan, 8 x 8 x 2 inches.
• Arrange peaches in pan.
• Mix 1/3 cup sugar and the cinnamon.
• Sprinkle over peaches (it may seem like a lot, but it's not).
• Bake 15 minutes.
• Blend egg yolks and whipping cream.
• Pour over peaches.
• Bake 25 to 30 minutes or until custard is set and edges are light brown.
• Serve warm with vanilla ice cream.
• Refrigerate any remaining dessert.

PEACH KUCHEN

Steps:

• In a small bowl, combine flour, confectioners' sugar and salt. Cut in butter to form a dough. Pat lightly into an ungreased 11x7-in. baking pan. , Arrange peaches over the crust; set aside. In another bowl, beat eggs. Whisk in the sugar, salt, flour and sour cream until mixture is smooth. Pour over the peaches. , Bake at 450° for 10 minutes. Reduce heat to 325°; bake 35 minutes more or until center is set. Serve warm or chilled. Store in the refrigerator.