Entree: United States – South Dakota, Great Plains United States – Kuchen

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 50 min

Additional 30 min

Total 2 hrs 20 min

Ingredients

- For the dough:
- 3 1/4 cups (400 g) all-purpose flour
- 1/3 cup (67 g) granulated sugar
- 1 tsp (5 g) fine salt
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 3/4 cup (180 ml) whole milk, warmed to 105–115°F (40–46°C)
- 1/4 cup (60 ml) warm water
- 1 large egg (about 50 g), room temperature
- 6 tbsp (85 g) unsalted butter, softened

- For the filling (protein/starch/veg/fruit):
- 8 oz (227 g) thick-cut smoked bacon, chopped
- 8 oz (227 g) smoked ham, diced
- 1 tbsp (15 ml) vegetable oil
- 1 medium yellow onion, thinly sliced (about 150 g)
- 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced (about 12 oz / 340 g)
- 1 cup (150 g) pitted prunes, chopped
- 1 1/2 cups (170 g) shredded sharp cheddar cheese

- For the custard:
- 4 large eggs (approx. 200 g)
- 1 1/2 cups (360 ml) heavy cream
- 1/2 cup (100 g) granulated sugar
- 1 tsp (5 ml) vanilla extract
- 1/2 tsp (2.5 g) ground cinnamon
- 1/4 tsp (1 g) ground nutmeg
- 1/2 tsp (2.5 g) salt

- Finishing:
- 2 tbsp (30 g) unsalted butter, melted (for brushing)
- 2 tbsp (25 g) packed brown sugar (optional, for sprinkling)
- Optional: 1 large egg beaten with 1 tbsp (15 ml) water for egg wash

- Equipment:
- 9 x 13 inch (23 x 33 cm) baking pan, lightly buttered

Instructions

Short Description:
A hearty South Dakota–style Kuchen adapted into a complete main-course: a sweet yeast dough base filled with a rich egg-and-cream custard, tart apples and prunes, and savory smoked pork and cheddar for protein, making a satisfying brunch or dinner centerpiece.

Regional Notes:
This South Dakota Kuchen keeps the region's hallmark sweet dough and custard with fruit (commonly prunes or apples) while incorporating smoked pork and cheese to form a substantial, prairie-style main course. It reflects the German-Russian and Central European baking traditions in the Great Plains where Kuchen often serves as a substantial meal as well as a dessert.

1. Make the dough: In a large bowl combine 1 cup (125 g) of the flour, the sugar, salt, and yeast. Whisk in the warmed milk and warm water, then the egg and softened butter until smooth. Gradually stir in remaining flour until a soft dough forms.
2. Knead and first rise: Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook 4–5 minutes). Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 to 1 1/4 hours.
3. Cook the savory-sweet filling: While dough rises, cook the bacon in a large skillet over medium heat until crisp; transfer to a paper towel-lined plate. Pour off all but 1 tbsp (15 ml) fat; add the vegetable oil and the sliced onion and cook over medium-low heat until soft and golden, about 8–10 minutes. Add the diced smoked ham to warm through 2–3 minutes. Remove from heat and let cool slightly.
4. Prepare fruit: In a bowl toss the sliced apples and chopped prunes with 1 tbsp (12 g) of the granulated sugar and the cinnamon. Set aside.
5. Assemble pan: After the dough has doubled, punch down and roll or press it into the prepared 9 x 13 inch (23 x 33 cm) pan to form an even base with a slight lip at the edges.
6. Layer filling: Sprinkle half the shredded cheddar over the dough. Spread the cooked bacon, ham, and onions evenly over the cheese. Distribute the apple and prune mixture across the meat layer, then top with the remaining cheddar.
7. Make custard and top: Whisk together the custard eggs, heavy cream, remaining 1/2 cup (100 g) sugar, vanilla, nutmeg, and 1/2 tsp (2.5 g) salt until smooth. Carefully pour the custard over the layered filling—it will seep into gaps; press lightly on fruit if needed so custard covers evenly.
8. Optional finish: Brush exposed dough edge with egg wash if using, and brush melted butter over the crust edges. Sprinkle brown sugar over the fruit top if you like a sweeter, caramelized surface.
9. Second rest: Let the assembled Kuchen rest 20–30 minutes at room temperature to allow custard to settle and dough to puff slightly.
10. Bake: Preheat oven to 350°F (175°C). Bake Kuchen in center of oven until custard is set but still slightly wobbly in center and the top is golden, about 40–50 minutes. If crust browns too quickly, tent loosely with foil after 30 minutes.
11. Cool and serve: Remove from oven and cool 15–20 minutes to allow custard to firm. Slice into 6 generous portions. Serve warm or at room temperature as a substantial main course—accompany with a simple green salad or steamed seasonal vegetables if desired.