4 1/2tspinstant yeast(2 packets of rapid rise yeast)
1 3/4cupswhole milkroom temperature or warmed to 98°F
6cupsall-purpose flour(4-6 cups)
6eggsroom temperature, whisked
Equal amounts of cinnamon and sugar for garnishing
Make the dough by stirring the milk, sugar, yeast, cinnamon, and eggs together. Add the softened butter and break it up into pieces with a spatula.
Add 3 cups of flour and stir together with a spatula. Add additional flour until the dough comes together. Continue adding flour until the dough is soft but not sticky.
Place the dough in an oiled boil. Cover and let rise until increased in volume 30% to 50%. Using the Raisenne Dough Riser, the dough should proof within approx. 35 minutes. Without Raisenne, it can take 1 hour to 90 minutes.
While the dough is rising, make the custard.
Over low heat, combine the cream, milk, cinnamon, sugar, and salt. Heat until steaming. Slowly drizzle in the eggs, whisking continuously until mixture has started to thicken. Remove from the heat and set aside.
Preheat the oven to 350°F. Spray pie plate with non-stick cooking spray.
Split dough into 4 pieces. Roll out pieces of dough large enough to cover the bottom of a pie plate and 1/2 to 3/4 up the sides of the plate.
Layer the fruit on the dough. Don't layer above the sides of the dough.
Spoon the custard over the top of the strawberry layer.
Sprinkle the top of the custard with a mixture of cinnamon and sugar.
Bake for 30 to 40 minutes, turning the pan half-way through.
Cool before serving. Store leftovers in the refrigerator.
For additional tips on making Strawberry Kuchen, visit https://hostessatheart.com/strawberry-kuchen-recipe/.