Grandma Zerr's Apricot Kuchen Recipe

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Grandma Zerr's Apricot Kuchen
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Ingredients
17
Count
Nutrition
3837
Calories
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Ingredients:

  • 1 1/4 cups whole milk
  • 1 envelope active dry yeast
  • 1 large egg
  • 1/3 cup sugar
  • 1 tsp salt
  • 1 1/2 sticks (6 oz) unsalted butter, softened
  • 1/2 cup sugar
  • 1 1/2 cups whole milk
  • 2 large eggs
  • 1 lb plump dried turkish apricots, soaked in boiling water for 1 hour, drained and patted dry (see note)
  • 1 pinch of cinnamon
  • 3/4 cup sugar

Directions:

  1. 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. Add the softened butter and knead at medium speed until the dough is silky and soft, about 5 minutes. Transfer the dough to a buttered bowl, cover with plastic wrap and refrigerate overnight.
  2. 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. 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. Transfer the pastry cream to a bowl and cover with plastic wrap, pressing it directly onto the surface. Refrigerate overnight.
  3. 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. 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.
  4. 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. Spread the pastry cream evenly over the apricots.
  5. In a medium bowl, combine the sugar with the flour and butter and rub with your fingers until the texture is sandy. Sprinkle the topping over the pastry cream and dust lightly with cinnamon. Bake the kuchens for 40 minutes, until the crusts are deeply golden. Transfer the kuchens to a rack to cool completely before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3836.74 Kcal (16064 kJ)
Calories from fat 810.69 Kcal
% Daily Value*
Total Fat 90.08g 139%
Cholesterol 754.49mg 251%
Sodium 2849.4mg 119%
Potassium 1946.13mg 41%
Total Carbs 649.72g 217%
Sugars 219.7g 879%
Dietary Fiber 18.72g 75%
Protein 98.92g 198%
Vitamin A 0.9mg 28%
Iron 8.7mg 48%
Calcium 1017.6mg 102%
Amount Per 100 g
Calories 229.53 Kcal (961 kJ)
Calories from fat 48.5 Kcal
% Daily Value*
Total Fat 5.39g 139%
Cholesterol 45.14mg 251%
Sodium 170.46mg 119%
Potassium 116.43mg 41%
Total Carbs 38.87g 217%
Sugars 13.14g 879%
Dietary Fiber 1.12g 75%
Protein 5.92g 198%
Vitamin A 0.1mg 28%
Iron 0.5mg 48%
Calcium 60.9mg 102%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 83.4
    Points
  • 101
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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