Earlier this month Bob’s Red Mill asked us to make a cookie to represent the state of South Dakota for their United States of Cookies challenge. And y’all, what a challenge it was! I debated for days on what type of cookie could possibly be linked to South Dakota when I stumbled upon the fact that Kuchen is the state dessert. Kuchen – one of my long lost childhood loves, I could not wait to attempt to make it into a cookie! And I must say, we have absolutely loved how delicious these Kuchen Cookie Cups turned out!
No matter what your politics, we can agree that everyone loves cookies, which is why we’re excited to be celebrating a cookie from each state. 50 states, 50 bloggers, 50 cookies, with one mission — to bring our country together for a sweet treat that celebrates our wonderful nation. Make sure to check out all the fabulous cookies other bloggers are sharing at the United States of Cookies 😉
What is Kuchen?
Kuchen (pronounced: koo-ken) is the German word for cake. Traditionally kuchen is somewhere between a cake and a pie with a creamy custard topping. Unlike American cakes, German cakes contain more butter than sugar and have a heavier dough which makes kuchen the perfect dessert to modify into a cookie!
How to Make Kuchen
For the Dough:
- 1 1/4 cups whole milk
- 1 envelope active dry yeast
- 1 large egg
- 4 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 1/3 cup sugar
- 1 teaspoon salt
- 1 1/2 sticks (6 ounces) unsalted butter, softened
For the Filling:
- 1/4 cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 1/2 cup sugar
- 1 1/2 cups whole milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Apple Toppings, 21 ounce can
For the Dough:
Step 1.Heat the milk to 110° in a small bowl. Stir in the yeast and let stand for 5 minutes, until dissolved.
Step 2. Whip in the egg. Then fold in four cups of Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, sugar, and salt. Knead the dough until it stiffens.
Step 3. Knead in the softened butter, cover, and let the dough sit in refrigerator overnight.
Step 4. The next day remove the dough, knead, and press into cupcake molds. I have found that the easiest way to do this is to use silicone molds so that the cookie is easily removed and to use a floured spoon to shape the cookie. You can also make these in a more traditional cookie form, but it will get messy. At this point preheat oven to 350 degrees.
For the Filling:
Step 1. In a medium bowl, combine flour with 1/4 cup of sugar, 1/4 cup of milk, vanilla, eggs and whisk.
Step 2. In a saucepan, heat the remaining 1 1/4 cups of milk and 1/4 cup of sugar over moderate heat until the sugar is dissolved. Slowly whisk the egg mixture into the hot milk mixture, and cook the mixture in the saucepan over low heat, whisking constantly, until thickened. This will take about 4 minutes.
Step 3. Fill the bottom of your cookie cups 3/4ths full with apple filling or fruit of your choice. If you choose to use fresh fruit sprinkle cinnamon over your fruit slices.
Step 4. Add a spoonful of the pastry cream to the top of each cookie. Gently spread it evenly across the top of the entire cookie.
Optional: Sprinkle each cookie with brown sugar.
Step 5. Bake for 15-25 minutes. Allow for cooling time before serving.
This Kuchen Cookie Cups recipe will make 24-36 cookies depending on the size you make each cookie cup. And the best part? In addition to being absolutely delicious, these kuchen cookies are gluten free thanks to Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. In our home, two of our family members are gluten free and Bob’s Red Mill makes catering to their diet needs without sacrifing flavor extrememly easy. Their Gluten Free 1-to-1 Baking Flour is perfectly formulated for baked goods with terrific taste and texture – no additional specialty ingredients or custom recipes required. Easy peasy – can’t beat that!
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I was selected for this opportunity as a member of Clever and the content and opinions expressed here are all my own.