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1
Grease and flour a 9x13 inch pan.
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2
Warm the milk, sugar and 10 tbsp butter in a small pan until warm to the touch and butter is almost melted.
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3
Off heat, add yeast.Let stand until bubbly and foamy.
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4
Whisk eggs to break them up.
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5
Put flour and salt in a deep bowl and whisk to combine.
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6
Add eggs and milk mixture to flour.
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7
Stir gently with a spoon or rubber spatula, just until the flour is all moistened.
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8
Spread into prepared pan and cover with plastic wrap.
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9
(You can refrigerate the batter up to 8 hours at this point.
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10
).
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11
Preheat oven to 350F and stand the pan on top of the stove.
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12
Let stand 1 hour until risen.
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13
When dough has doubled in depth, sprinkle fruit evenly over surface, then sprinkle with sugar.
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14
Melt 4 tbsp butter and pour evenly over the surface.
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15
Bake 30 minutes.
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16
Spin the pan 180 in the oven and reduce the heat to 325F Bake another 10-15 minutes, until the top is golden brown, and the edges are pulling away from the sides.
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17
Make a lemon glaze by whisking the lemon juice into the confectioner's sugar, or a vanilla glaze by whisking the cream and vanilla extract into confectioner's sugar.
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18
When smooth, drizzle over kuchen and serve immediately.
