Kuchen

Directions

For Dough:

1. Combine the yeast and warm milk in a small bowl. Stir until the yeast dissolves.
2. Add the sugar, oil, and salt, stirring to combine.
3. Beat in the eggs and then the flour.
4. Cover the dough and let it rest for about 60 minutes or until it has doubled in size.
5. Divide the dough into two equal balls and place it on a floured surface. Roll a floured rolling pin from the center of one of the balls of dough to the edge rotating the dough until the circle is about an 1/8-inch thick and 10 inches in diameter. Repeat this step using the remaining ball of dough.
6. Wrap one piece of dough around the rolling pin and lift the pin over the edge of a 9-inch pie pan. Gently unroll the dough over the pan. Lightly press the dough into the bottom and sides of the pan. Repeat this step using the remaining piece of dough.

For Filling:

7. Preheat the oven to 375°F.
8. Stir together the heavy cream, eggs, 1 cup of sugar, and salt in a saucepan and cook over medium heat, stirring until thick.
9. Remove the mixture from the heat and let cool.
10. Spread ½ cup of fruit, if using, evenly on top of the crust inside each of the pie pans.
11. Divide the filling equally between the two pie pans, pouring it inside the crust and over the fruit, if using.
12. Sprinkle the top of each kuchen with 1 tablespoon of sugar and 1 tablespoon of ground cinnamon.
13. Bake them for about 20 minutes.
14. Remove the kuchens from the oven and let them cool before slicing and serving.