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1
Soak the yeast in the 2/3 cup water with the one tablespoon sugar.
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2
Let set 10 minutes.
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3
In a large bowl, mix the shortening, sugar and eggs with a mixer.
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4
Add in the salt and scalded milk.
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5
Add in the yeast mixture.
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6
Mix in 3 cups flour.
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7
Add remaining flour a little at a time to make a soft dough.
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8
Cover with a tea towel and let rise in a warm place until doubled.
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9
While dough is rising, combine all ingredients for custard topping in 2 quart saucepan and cook over medium heat, stirring constantly until thick.
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10
Be sure to stir it constantly as it will burn.
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11
Remove from heat and let cool.
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12
Punch down dough and make into kuchens.
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13
I divide the dough in half and then divide each half into fourths.
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14
Form each into ball and then press dough out and up sides of greased pans.
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15
Add fruit filling to each kuchen.
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16
I use cherry pie filling, cooked prunes, fresh sliced peaches or peach pie filling as well as cottage cheese filling.
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17
Top each kuchen with a few spoons full of custard filling and spread across fruit.
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18
Sprinkle with cinnamon.
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19
Let kuchen rise 10 minutes.
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20
Bake about 20 minutes at 350.
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21
Remove from pan and let cool on wire rack.
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22
As soon as you remove the kuchen from the pan, brush the edges with melted butter to keep them soft.
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23
Store in refrigerator or place in ziplock bag and freeze.
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24
These freeze well and will taste great reheated in the oven or microwave.
