Fruit Kuchen

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Dough (makes enough for 2 batches, 9×13″ pans):

  • 1 pkg yeast (2 1/4 tsp)
  • 1/4 Cup warm water
  • 1 T. Sugar
  • 1 cup buttermilk
  • 1/4 tsp. baking soda
  • 1 beaten egg
  • 1/4 cup sugar
  • 1/4 cup oil
  • 4 cups flour, divided
  • 1 tsp. salt

Combine warm water, sugar and yeast in coffee cup, and let stand 10 minutes. Meanwhile, heat buttermilk on low heat until lukewarm. Beat in soda, then beaten egg, sugar, oil and salt. Mix well. Add 2 cups flour and mix until you make a smooth batter. Knead in remaining 2 cups flour until dough is formed into a ball, and seperates from sides of bowl. Cover loosely, and let rise in a warm area, 1-1 1/2 hours, or until doubled in size. Punch down, and divide dough. Spread out in un-greased baking pans and let rest while cooking fillings.

Fruit Filling (for 1 batch)

  • 1 T Butter
  • 1 1/2 Quart fresh fruit
  • 1 tsp. orange zest
  • 1/2 cup sugar
  • 2 T brandy
  • 1 1/2 cups DRY rose wine
  • 2 T orange juice
  • 2 T cornstarch
  • 4 T water

Combine cornstarch and water, set aside. In a hot saucepan, combine butter and fresh fruit. Cook on high heat until fruit has burst, and given all of its juices to the pan, stirring often. Add in orange zest and sugar, stirring well. Add brandy, careful of flames. Add in dry rose, cleaning bottom and sides of pan. Lower heat to medium low, and reduce by at least 1/3rd, or about 15 minutes. Stir in blended cornstarch and water mixture to thicken. Cut off heat, and let cool to just warm, or room temperature.

Rivvel (crumb topping)

  • 1 Cup flour
  • 3/4 Cup sugar
  • 1/4 cup room temp. butter, maybe more

Mix together with hands or pastry cutter to form small clumps.

Final assembly:

Punch down any excessive air bubbles that form in pan from dough. Add cooled fruit mixture on top, sprinkle generously with rivvel (you might not need all of it). Place in pre-heated 375 degree oven for 30-35 minutes, or until bread is done, crumbs are golden, and fruit filling is bubbling. Let stand on cooling rack for 30 minutes before serving.

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