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Categories:
milk light brown sugar unsalted butter active dry yeast eggs flour salt black cherries raspberries light brown sugar unsalted butter sugar lemon juice vanilla
Viewed: 24 - Published at: 2 years agoIngredients
- 1 12 cups whole milk
- 12 cup light brown sugar (3.5 oz by wt)
- 10 tablespoons unsalted butter (1 1/4 stick)
- 1 tablespoon active dry yeast
- 3 eggs
- 3 12 cups all-purpose flour (1 lb)
- 1 12 teaspoons table salt
- 1 cup pitted black cherries, fresh or frozen
- 2 cups raspberries, fresh or frozen
- 14 cup light brown sugar or 14 cup turbinado sugar
- 4 tablespoons unsalted butter (1/2 stick)
- 1 cup confectioners' sugar, sifted (1/4 lb)
- 2 tablespoons lemon juice or 2 tablespoons heavy cream
- 1 tablespoon vanilla extract (see note)
Method
- Grease and flour a 9x13 inch pan.
- Warm the milk, sugar and 10 tbsp butter in a small pan until warm to the touch and butter is almost melted.
- Off heat, add yeast.Let stand until bubbly and foamy.
- Whisk eggs to break them up.
- Put flour and salt in a deep bowl and whisk to combine.
- Add eggs and milk mixture to flour.
- Stir gently with a spoon or rubber spatula, just until the flour is all moistened.
- Spread into prepared pan and cover with plastic wrap.
- (You can refrigerate the batter up to 8 hours at this point.
- ).
- Preheat oven to 350F and stand the pan on top of the stove.
- Let stand 1 hour until risen.
- When dough has doubled in depth, sprinkle fruit evenly over surface, then sprinkle with sugar.
- Melt 4 tbsp butter and pour evenly over the surface.
- Bake 30 minutes.
- Spin the pan 180 in the oven and reduce the heat to 325F Bake another 10-15 minutes, until the top is golden brown, and the edges are pulling away from the sides.
- Make a lemon glaze by whisking the lemon juice into the confectioner's sugar, or a vanilla glaze by whisking the cream and vanilla extract into confectioner's sugar.
- When smooth, drizzle over kuchen and serve immediately.
