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Peach Kuchen
Ingredients:
Cake:
- β cup white sugar
- 1 package active dry yeast
- 1 ΒΌ cups warm milk (no hotter than 100 degrees F/38 degrees C)
- ΒΌ cup melted butter
- 1 large egg, beaten
- 3 cups all-purpose flour, or more as needed
- 1 Β½ teaspoons kosher salt
Topping:
- 1/2 tablespoon butter, for greasing the pan
- 3 Β½ ripe peaches
- 2 1/2 tablespoons butter, melted
- 2 tablespoons Demerara sugar
- β cup apricot preserves
- 1 teaspoon hot water, or as needed
Directions:
- Prepare the Dough: Combine sugar and yeast in a bowl. Pour in warm milk, melted butter, and beaten egg; whisk together until the sugar is dissolved. Stir in flour, a small amount at a time, until mostly moistened, adding more if the dough is too wet. Add salt and stir until a soft, slightly sticky dough comes together. Cover with a damp towel and let rise in a warm spot until doubled in volume, about 1 1/2 hours.
- Prepare the Topping: Grease a 9×13-inch baking dish with 1/2 tablespoon butter. Split peaches in half along the seam and slice halves into quarters, then into eighths.
- Assemble the Kuchen: Transfer dough to the prepared baking dish. Use a spatula to spread dough out to the corners of the dish. Cover with plastic wrap and let rise once more until roughly doubled in volume, 30 to 45 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Add the Peaches and Bake: Arrange peach slices over the dough, pressing them in lightly. Drizzle with 2 1/2 tablespoons melted butter, then sprinkle with Demerara sugar.
- Bake in the preheated oven until a toothpick inserted into the cake (not through a peach) comes out clean, 40 to 45 minutes.
- Glaze the Kuchen: Combine apricot preserves and hot water in a small bowl and mix until the preserves are heated and brushable; brush the glaze over the cake. Let cool to room temperature before slicing.
