Target: 6 × 4 inches · landscape

Apple Custard Kuchen

120 min · 8 servings

Ingredients

□ 2 1/4 tsp active dry yeast

□ 3/4 cup whole milk, warmed to 105 F

□ 1/4 cup granulated sugar for dough

□ 1 large egg, at room temperature

□ 4 tbsp unsalted butter, melted and cooled

□ 3 cups all-purpose flour, divided

□ 3/4 tsp fine salt

□ 2 lb tart apples, peeled, cored, and thinly sliced

□ 1 tbsp lemon juice

□ 1/2 tsp ground cinnamon

□ 1/4 cup granulated sugar for apples

□ 2 large eggs for custard

□ 1 cup heavy cream

□ 1/2 cup whole milk for custard

□ 1/3 cup granulated sugar for custard

□ 1 tsp vanilla extract

□ 1/8 tsp ground nutmeg

□ 1 tbsp all-purpose flour for custard

1. Bloom yeast in 105 F milk with 1 tsp dough sugar. Mix in remaining sugar, egg, butter, salt, and flour; knead until smooth and supple.

2. Cover dough and rise until puffy. Toss thin apple slices with lemon juice, cinnamon, and apple sugar.

3. Whisk custard smooth. Heat oven to 350 F, butter a 9-by-13-inch pan, then press dough evenly into it.

4. Arrange apples over dough, pour custard between slices, and bake at 350 F until golden with a faint center wobble.

5. Cool on a rack until custard firms, then cut eight portions and serve warm or at room temperature.

Cook’s note: Pause briefly if dough springs back, then press it into the pan corners.