Page 26 - NA_3_5_2009

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Let the Batter Rise
If you want to bake the kuchen right away, put
the dough in a warm spot (80
°
F to 90
°
F); it
will be ready in about 1 hour. (I like to turn
my oven on to preheat and leave the kuchen
to rise on the top of the stove.) If you’ll be
baking the kuchen later, put the dough in a
cool spot, or refrigerate it for up to 8 hours.
Bake
Preheat the oven to 350
°
F. When the dough
has doubled in height, evenly distribute the
fruit over it, then sprinkle with the turbinado
sugar. Melt the 4 tablespoons butter and drizzle
it over the top. Bake the kuchen for 30 minutes,
then rotate the pan and lower the temperature
to 325
°
F and bake for 10 to 15 minutes more.
The top should be golden brown and the cake
should begin to pull away from the sides of
the pan.
Make the glaze
While the kuchen is baking, make the glaze of
your choice by whisking all of the ingredients
together until smooth. Drizzle the glaze over
the warm kuchen and serve immediately.
24 Pastry & Baking
North America
Regional Showcase
Black Cherry and Raspberry Kuchen
Co-Owner and Chef
Grand Central Bakery
www.grandcentralbakery.com
Piper Davis and Ellen Jackson
Your Notes
Seattle
Serves 12
Batter
12 fluid oz whole milk
3.5 oz packed light brown sugar
5 oz unsalted butter
1 tbsp active dry yeast
3 eggs
1 lbs 1.5 ounces all-purpose flour
1
1
/
2
tsp salt
Topping
1 cup pitted black cherries, fresh or
frozen
2 cups raspberries, fresh or frozen
1.75 oz turbinado or brown sugar
2 oz unsalted butter
Lemon Glaze
4 oz confectioners’ sugar, sifted
2 tbsp freshly squeezed lemon juice
Vanilla Glaze
4 oz confectioners’ sugar, sifted
2 tbsp heavy cream or half-and-half
1 tsp vanilla extract
Prepare the Pan
Lightly grease and flour a 9” x 13” baking pan.
Proof the Yeast
Gently heat the milk, brown sugar, and 10
tablespoons of the butter in a small saucepan;
it should feel warm to the touch. When the
butter has almost melted, add the yeast and
let the mixture stand. The yeast should
produce bubbles and give the appearance of
expanding; both are signs that sufficient
fermentation has taken place to proceed with
the recipe.
Make the Batter
Whisk the eggs lightly to break them up.
Measure the flour and salt into a bowl with
high sides and whisk to combine. Pour the
eggs and the milk mixture over the flour and
gently stir with a wooden spoon or rubber
spatula, mixing just until the wet ingredients
are incorporated. Spread the batter in the
prepared pan and cover with plastic wrap.
“Reprinted with permission from The Grand Central Baking
Book: Breakfast Pastries, Cookies, Pies, and Satisfying
Savories from the Pacific Northwest’s Celebrated Bakery by
Piper Davis with Ellen Jackson, copyright © 2009. Published
by Ten Speed Press, a division of Random House, Inc.”
Photo credit: John Valls © 2009