1¾cupswhole milkroom temperature or warmed to 98°F
6cupsall-purpose flour4 to 6 cups
6eggswhisked, room temperature
Equal amounts of cinnamon and sugar for garnishing.
Make the dough by stirring the milk, sugar, yeast, cinnamon, and eggs together. Add the softened butter and break it up into pieces with a spatula.
Add 3 cups of flour and stir together with a spatula. Add additional flour until the dough comes together. Continue adding flour until the dough is soft but not sticky.
Place the dough in an oiled boil. Cover and let rise until increased in volume 30% to 50%. Please see the recipe notes.
While the dough is rising, make the custard.
Over low heat, combine the cream, milk, cinnamon, sugar, and salt. Heat until steaming. Slowly drizzle in the eggs, whisking continuously until mixture has started to thicken. Remove from the heat and set aside.
Preheat the oven to 350°F. Spray pie plate with non-stick cooking spray.
Roll out pieces of dough large enough to cover the bottom of a pie plate and 1/2 to 3/4 up the sides of the plate.
Layer the fruit on the dough. Don't layer above the sides of the dough.
Spoon the custard over the top of the strawberry layer.
Sprinkle the top of the custard with a mixture of cinnamon and sugar.
Bake for 30 to 40 minutes, turning the pan half-way through.
Cool before serving. Store leftovers in the refrigerator.
Recipe makes 4 Kuchens. We used the Raisenne® Dough Riser to prove our bread. The dough can take 1 hour to 90 minutes to double without it. Place your dough in a warmer area covered and without drafts.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.