Pull Apart Kuchen Recipes

PULL-APART KUCHEN

Steps:

• For the dough:
• In a small bowl, combine the water and yeast and stir to dissolve. Let stand for 10 minutes or until foamy.
• Place the yolks in the bowl of a stand mixer fitted with the paddle attachment. In a small saucepan, heat the butter and milk over medium-low heat until the butter has melted. With the mixer running on low speed, carefully pour the butter mixture into the yolks, and mix until combined. Let stand until just warm to the touch.
• With the mixer on low speed, add the salt, sugar, and yeast mixture, mixing until just combined. Stop the mixer and add 2 cups of the flour, then mix on low speed until just incorporated. There will still be some lumps. Add the remaining 2 cups flour and mix for 30 seconds. Increase the speed to medium and continue to mix until the dough is smooth, about 5 minutes; it will still be sticky.
• Lightly butter a large bowl. Using a plastic dough scraper, transfer the dough to the bowl. Turn to coat the dough with butter. Cover with a kitchen towel or plastic wrap and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
• For the topping:
• Place the pecans, chocolate, and sugar in a food processor and pulse until the mixture has a sandy consistency.
• Set aside. Butter and sugar a 12-cup (l0-inch) Bundt pan.
• Pour the melted butter into a small bowl. Pull off small pieces of the dough, and roll into balls about the size of a golf ball. Roll in the butter, then in the nut and chocolate mixture to coat, and place in the prepared pan. Line the bottom of the pan and then stack more coated balls on top until all of the dough is used. Arrange the balls (and make smaller balls if necessary) so that the top layer is fairly even. Cover with a kitchen towel or plastic wrap and let rise in a warm spot for about 1 hour, or until doubled in size. Reserve any remaining melted butter.
• Position a rack in the middle of the oven and preheat the oven to 350degreesF. Brush the top of the kuchen with any remaining melted butter. Bake for 45 to 50 minutes, or until the top is dark brown and a skewer inserted in the center comes out clean. The melted chocolate and sugar will be hot, so be careful.
• Let the kuchen stand for 3 to 5 minutes, then turn out onto a cooling rack and let cool for 15 minutes. Serve warm.

SPECIAL OCCASION PULL-APART CAKE

Steps:

• On a 13-by-11-inch cake board or serving platter, arrange the cupcakes into milestone birthday numbers (or the initials of the person you're celebrating!). Plan to have about two dozen cupcakes on hand to work with and 6 to 8 cups frosting. (The cupcakes that are not used for the pull-apart cake can be frosted and served on the side.) Place approximately 1/4 cup frosting on top of each cupcake using two spoons. Use an offset spatula to smooth the frosting into an even layer across the cupcakes. Transfer 2 cups of the frosting to a disposable pastry bag or resealable plastic bag fitted with a star tip. Pipe stars of buttercream onto the surface of the frosted cake. Decorate with candy pieces and fresh edible flowers.

ROLL KUCHEN (NOT CRISPY VERSION)

Steps:

• Mix together to form a dough.
• (This dough works best if you chill it for an hour or so).
• Roll out on floured surface and cut into strips with a knife or pizza cutter.
• Cut each strip into rectangles.
• Cut a small slit in each rectangle and pull one end through to form a twisted shape.
• Fry in hot lard, in small batches (5 or 6 at a time), until golden on each side.
• It is hot enough when the dough rises immediately to the surface.
• Serve with watermelon.
• These freeze well.

DOROTHY ZEHNDER'S APPLE KUCHEN

Steps:

• Preheat oven to 350 degrees F
• In a bowl, combine 1/2 cup butter, 1/4 cup sugar, and 1/4 teaspoon vanilla. Gradually beat in 1 1/4 cups flour. Press crumbly mixture onto bottom and up sides of 9-inch pie plate. Bake in oven for 5 minutes. Cool.
• Beat cream cheese, 1/4 cup sugar and 1/2 teaspoon vanilla until combined. Beat in egg. Pour over crust.
• Mix apples, juice, remaining sugar, 2 tablespoons brown sugar, cinnamon and lemon juice. Spoon over cheese. Bake for 45 minutes.
• Combine oats, 1/3 cup flour and 1/3 cup brown sugar. Cut in 1/4 cup butter or margarine, to resemble coarse crumbs. Sprinkle over pie. Bake for 15 to 20 minutes more.

RASPBERRY-FIG PULL-APART COOKIES

Steps:

• Pulse together the cream cheese, sugar, vanilla extract and salt in a food processor until smooth. Add the flour and butter and pulse until the dough just comes together in a solid mass (chunks of butter should be visible), about 6 to 8 long pulses. Shape the dough into a rectangle about 1/2-inch-thick. Wrap in plastic wrap and refrigerate until firm, at least 1 hour. Wipe out the food processor.
• Meanwhile, make the filling: Combine the figs, raspberry jam and juice in a small saucepan. Bring to a simmer over medium-low heat and cook, stirring frequently, until the figs are plump and the juice is syrupy, about 25 minutes. Remove from heat and cool slightly. Puree in the food processor until smooth and set aside to cool completely.
• Preheat the oven to 375 degrees F. Generously spray the back side of a baking sheet with cooking spray and set aside.
• Put the chilled dough between 2 pieces of parchment. Roll out the dough into an 11-by-13-inch rectangle and 1/8-inch-thick (see Cook's Note). Refrigerate until firm, about 30 minutes. Remove the top piece of the parchment, to free it from the dough, then place it back on top. Turn the dough over and remove the top piece of parchment. Spread the fig mixture evenly over the dough.
• Roll the dough into a log using the parchment as a guide (the dough is very soft and the parchment will make it easier to roll). Transfer the log to the prepared baking sheet, brush with the egg wash and coat with the sanding sugar. Cut 20 slits across the log, about 1/2-inch apart. Each slit should go about three-quarters of the way through the log so that it is still completely intact. Bend about a quarter of the log by turning some of the newly cut "tabs" out so that the pinwheels of filling are facing up. Continue turning the "tabs" out and bending the log until you have a ring. Butt the ends up against each other.
• Spray the outside of a 3 1/2-inch round ramekin with cooking spray and place in the center of the ring. Chill the shaped rugelach dough for 30 minutes. Bake until cooked through and golden brown, 30 to 35 minutes.
• Remove the ramekin and let the ring cool for 5 minutes then slide a flat spatula underneath to free the ring from the baking sheet. Gently slide the ring onto a cooling rack and let cool completely before serving.