Kuchen is for easter

It's Kuchen Season -- and we broadcast a Main Street Eats episode all about kuchen on Thursday, March 21. I promised to share my recipe and so here we go.

So here goes. The two photos are Marion and myself baking kuchen for Sheena's wedding... we made a ton of kuchen that day using my Grandmother Emma Meidinger's recipe. I used to keep it to myself, but I don't think she would have appreciated me not sharing - so here goes.

Grandma Meidinger’s Kuchen
Dough
1 Cup Warm Water
1 Teaspoon Sugar
2 Packages Yeast
1 Cup Milk
3 Eggs (beaten)
6 Tablespoons Shortening
¾ cup sugar
1 Teaspoon Salt
6 Cups Flour
 
Dissolve sugar and yeast in one cup water.
Scald milk. Pour into large bowl; add shortening, sugar, and salt. Cool. Mix in two cups flour, then proofed yeast, and rest of flour. Let rise three times.
Divide dough into about 12 pieces, press into greased round pie tins, or cake pans. Top with well-drained fruit, cottage cheese or filling of your choice.
Cover with pudding and crumb topping. Bake at 350 degrees until crust is nicely browned.
 
Pudding:
6 Eggs Beaten
3 Cups Milk
1 Cup Cream
2 Cups Sugar
½ Cup Flour
Mix sugar and flour. Add the cream, milk and eggs. Cook over low heat, stirring all the while until mixture comes to a boil and thickens, remove from heat, continue to stir until pudding cools a bit.
 
Crumb Topping
1 Cup Flour
1 Cup Sugar
Add butter until crumbly (Mix like pie crust)
Cinnamon to taste