German Kuchens

Step 1 -In the bowl of a stand mixer, add the yeast and 1/2 cup of the warm water and lightly stir to combine. Let it stand until the yeast dissolves.

Step 2 -Add the milk, 1/2 cup of the sugar, the salt, 1/2 cup of the canola oil, 1 of the eggs, and 2 1/2 cups of the flour to the yeast mixture and beat with the dough hook attachment until it is smooth.

Step 3 -Add 1 cup of the flour to the yeast mixture and stir until a soft dough forms.

Step 4 -Use the extra canola oil to grease a large bowl.

Step 5 -Place the dough in the greased bowl and turn it once to grease the top of the dough. Do not knead it.

Step 6 -Tightly cover the bowl, then place it in the refrigerator to chill for at least 8 hours and up to overnight.

Step 7 -Preheat the oven to 350 degrees F.

Step 8 -In a large bowl, add the remaining eggs, the heavy whipping cream, and 1 1/2 cups of the sugar and whisk to combine. Set it aside.

Step 9 -Dust the work surface using the extra flour.

Step 10 -Transfer the dough to the floured surface and use a sharp knife to divide it into 4 equal pieces.

Step 11 -Use a rolling pin to roll out each of the dough pieces into a 10-inch circle.

Step 12 -In four ungreased, 9-inch pie plates, add each of the dough circles to the bottom and gently press them into the bottom and up the sides of the plate.

Step 13 -Add 2 1/2 cups of the apples to each of the crusts.

Step 14 -Pour 1 cup of the custard mixture over each of the apple layers. Set them aside.

Step 15 -In a medium bowl, add the remaining sugar, the remaining flour, and the cinnamon and stir to combine.

Step 16 -Using a pastry cutter or two forks, cut the butter into the sugar mixture, until the mixture resembles coarse crumbs.

Step 17 -Sprinkle 1/3 cup of the topping mixture over each of the custard mixture layers.

Step 18 -Use aluminum foil to cover the dough of each of the Kuchens.

Step 19 -Bake the Kuchens until they are golden-brown and the custard reaches 160 degrees F, about 35-40 minutes.

Step 20 -Slice and serve.