Mix dry yeast in warm water, stir gently and set aside and wait for yeast to “bloom” or bubble, about 5-10 minutes.
While yeast is blooming, warm milk on stove but do not boil. Once milk is warmed, add shortening and sugar to milk and stir until blended. Remove from heat and allow to cool slightly, add eggs and quickly mix together. Note: Do not add eggs to milk if too hot to avoid cooking the eggs. Once yeast has bloomed and milk mixture has come together, combine milk and yeast mixture and add the flour and stir until combined. Set aside and let dough rest.
While dough is resting, make the custard filling by adding the sugar, cream and milk to a medium saucepan, stirring regularly. Bring to boil and remove from heat. In a separate bowl beat eggs, cornstarch and vanilla together. When custard is cool enough, add egg mixture and stir together.
Divide dough in 6-8 sections depending on size of pans. A 9-inch pan will make 5-6 kuchen and an 8-inch pan will make 6-8 kuchen, depending on the amount of fruit you use.
Preheat oven to 350° and grease your pans using butter.
Remove and prep only one pie at a time or the dough will rise too quickly and your crust will get thick. Press dough in the bottom of the pan. Layer 1-2 cups of fruit on the dough and top with custard. Sprinkle with cinnamon and sugar.
Place in the oven and bake at 350o for 30 minutes or until set. They should be firm in the center. Remove from oven and cool on cooling rack for 5 minutes and then remove from pan and finish cooling. Repeat for each kuchen.
Store in an airtight container or wrap and freeze for up to 2 months.
Image Credit: Steven Miller | Adobe Stock
