Prep 20 mins
Cook 45 mins
If using frozen fruit, be sure you get "flash-frozen" or "individually quick frozen" fruit, not fruit in syrup. From The Grand Central Baking Book_ by Piper Davis and Ellen Jackson, as adapted by Caroline Russock at Serious Eats. http://bit.ly/bYeQ8C
- 1 1⁄2 cups whole milk
- 1⁄2 cup light brown sugar (3.5 oz by wt)
- 10 tablespoons unsalted butter (1 1/4 stick)
- 1 tablespoon active dry yeast
- 3 eggs
- 3 1⁄2 cups all-purpose flour (1 lb)
- 1 1⁄2 teaspoons table salt
- 1 cup pitted black cherries, fresh or frozen
- 2 cups raspberries, fresh or frozen
- 1⁄4 cup light brown sugar or 1⁄4 cup turbinado sugar
- 4 tablespoons unsalted butter (1/2 stick)
- 1 cup confectioners' sugar, sifted (1/4 lb)
- 2 tablespoons lemon juice or 2 tablespoons heavy cream
- 1 tablespoon vanilla extract (see note)
- Grease and flour a 9x13 inch pan.
- Warm the milk, sugar and 10 tbsp butter in a small pan until warm to the touch and butter is almost melted. Off heat, add yeast.Let stand until bubbly and foamy.
- Whisk eggs to break them up. Put flour and salt in a deep bowl and whisk to combine. Add eggs and milk mixture to flour. Stir gently with a spoon or rubber spatula, just until the flour is all moistened. Spread into prepared pan and cover with plastic wrap. (You can refrigerate the batter up to 8 hours at this point.).
- Preheat oven to 350°F and stand the pan on top of the stove. Let stand 1 hour until risen.
- When dough has doubled in depth, sprinkle fruit evenly over surface, then sprinkle with sugar. Melt 4 tbsp butter and pour evenly over the surface. Bake 30 minutes. Spin the pan 180° in the oven and reduce the heat to 325°F Bake another 10-15 minutes, until the top is golden brown, and the edges are pulling away from the sides.
- 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. When smooth, drizzle over kuchen and serve immediately.