Serves8
- Active time:30 min
- Start to finish:5 hr
August 2009
This kuchen would be terrific made with all types of stone fruit, so feel free to substitute any of your summertime favorites for the plums. View more of our favorite recipes from this issue.
-
1
(1/4-ounce) package active dry yeast
-
1/4
cup
warm water (105–110°F)
-
2
cups
plus 2 tablespoons all-purpose flour, divided
-
1
cup
sugar, divided
-
1/2
teaspoon
salt
-
1/2
cup
plain whole-milk yogurt (preferably Greek-style) at room temperature
-
1
large egg, warmed in shell in warm water 5 minutes
-
1 1/2
teaspoons
grated lemon zest
-
1
teaspoon
pure vanilla extract
-
1 1/4
sticks unsalted butter, cut into tablespoons and softened, divided
-
3/4
lb
firm-ripe plums (about 4 small), halved and pitted
-
Equipment:
a stand mixer fitted with paddle attachment
-
Accompaniment:
plain whole-milk yogurt (preferably Greek-style), sweetened
-
Stir together yeast and warm water in mixer bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.)
-
Add 2 cups flour, 2/3 cup sugar, salt, yogurt, egg, zest, and vanilla to yeast mixture and mix at medium-low speed 1 minute. Beat in 1 stick butter, 1 Tbsp at a time, until incorporated. Beat at medium speed until dough is smooth and shiny, about 5 minutes. (Dough will be very sticky.) Scrape down side of bowl and sprinkle dough with remaining 2 Tbsp flour. Cover bowl with a kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.
-
Spread remaining 2 Tbsp butter in bottom of a 9-inch square baking pan and sprinkle with remaining 1/3 cup sugar. Cut each plum half into 5 or 6 slices and arrange in 1 layer in pan.
-
Stir dough until flour is incorporated, then spread evenly over plums. Loosely cover with buttered plastic wrap, then kitchen towel. Let rise in a draft-free place at warm room temperature until almost doubled, about 1 1/2 hours.
-
Preheat oven to 375°F with rack in middle.
-
Bake until kuchen is golden-brown and a wooden pick inserted into center comes out clean, 30 to 35 minutes. Cool in pan 5 minutes, then invert and unmold onto a rack to cool completely.
Cooks’ note: Kuchen is best the day it is baked but can be kept, loosely covered, at room temperature 1 day.
