Rich Fruit Kuchens

Rich Fruit Kuchens could be just the lacto ovo vegetarian recipe you've been looking for. This recipe makes 32 servings with 162 calories, 2g of protein, and 11g of fat each. For 70 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. It is brought to you by Taste of Home. It works best as a hor d'oeuvre, and is done in roughly 1 hour and 15 minutes. 7 people have made this recipe and would make it again. If you have eggs, sugar, heavy whipping cream, and a few other ingredients on hand, you can make it. Overall, this recipe earns an improvable spoonacular score of 7%. Try Rich Witch, Spinach Stone Fruit Salad: Summer's Best Fruit Made Dinner, and Creamy Cherry Pie Fruit Dip with Rainbow Fruit Kabobs for similar recipes.

Servings: 32

Preparation duration: 40 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions In a large bowl, dissolve yeast in warm water. Add the milk, sugar, salt, oil, egg and 2-1/2 cups flour. Beating until smooth. Stir in enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease top. Do not knead. Cover and refrigerate overnight. The next day, for custard, whisk the eggs, cream and sugar in a large bowl until combined; set aside. Divide dough into four portions. On a lightly floured surface, roll each portion into a 10-in. circle. Press each circle onto the bottom and up the sides of an ungreased 9-in. pie plate. Arrange 2 to 2-1/2 cups of fruit in each crust. Pour 1 cup custard over fruit. For topping, combine the sugar, flour and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle 1/3 cup over each coffee cake. Cover edges of dough with foil. Bake at 350° for 35-40 minutes or until golden brown and custard reaches 160°. Yield: 4 coffee cakes (6-8 servings each). Originally published as Rich Fruit Kuchens in Country WomanJuly/August 2004, p31 Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a large bowl, dissolve yeast in warm water.

2. Add the milk, sugar, salt, oil, egg and 2-1/2 cups flour. Beating until smooth. Stir in enough remaining flour to form a soft dough.

3. Place in a greased bowl, turning once to grease top. Do not knead. Cover and refrigerate overnight.

4. The next day, for custard, whisk the eggs, cream and sugar in a large bowl until combined; set aside. Divide dough into four portions.

5. On a lightly floured surface, roll each portion into a 10-in. circle. Press each circle onto the bottom and up the sides of an ungreased 9-in. pie plate. Arrange 2 to 2-1/2 cups of fruit in each crust.

6. Pour 1 cup custard over fruit.

7. For topping, combine the sugar, flour and cinnamon in a small bowl.

8. Cut in butter until mixture resembles coarse crumbs. Sprinkle 1/3 cup over each coffee cake. Cover edges of dough with foil.

9. Bake at 350° for 35-40 minutes or until golden brown and custard reaches 160°.

Nutrition Information:

covered percent of daily need