Apple Custard Kuchen

A soft yeasted crust holds tart apples and a restrained vanilla custard for a gently sweet South Dakota coffee-table bake.

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

Stand mixer with dough hook or mixing bowl · 9-by-13-inch baking pan · Two mixing bowls · Whisk · Cooling rack

Let the dough relax

If the dough pulls away from the corners, pause briefly and press it again gently instead of stretching it thin.

Slice after cooling

A short cooling rest lets the custard settle so the portions hold their shape while staying tender.

01. Warm milk to 105 F, stir in yeast and 1 tsp dough sugar, and wait for a creamy foam to confirm activity.

02. Mix in remaining dough sugar, egg, cooled butter, and salt. Add flour gradually and knead to a smooth, slightly tacky dough.

03. Cover the dough and let it rise until puffy and about one and a half times its starting size; prepare filling while it rests.

04. Toss apples with lemon juice, cinnamon, and apple sugar, separating slices so they layer evenly.

05. Whisk custard eggs, cream, milk, sugar, vanilla, nutmeg, and flour until smooth and pourable.

06. Heat oven to 350 F and butter a 9-by-13-inch pan. Press dough evenly into the pan, easing it into the corners.

07. Overlap apple slices across the dough, pour custard slowly over them, and tilt the pan to fill the gaps.

08. Bake at 350 F until the crust is golden, apples are tender, and the center has only a faint wobble.

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