Traditional German Kuchen

Ingredients

• All-purpose flour (3 cups, plus extra for dusting)
• Granulated sugar (1 cup, divided)
• Active dry yeast (2 1/4 teaspoons (1 packet))
• Salt (1/2 teaspoon)
• Unsalted butter (1/2 cup, melted, plus extra for greasing)
• Milk (1 cup, warmed)
• Eggs (2 large, at room temperature)
• Vanilla extract (1 teaspoon)
• Assorted fruits (e.g., peaches, plums, berries) (2 cups, sliced)
• Streusel topping (for topping)
• All-purpose flour for streusel (1 cup)
• Granulated sugar for streusel (1/2 cup)
• Unsalted butter for streusel (1/4 cup, softened)

Instructions

1. In a large mixing bowl, combine 3 cups of all-purpose flour, 1/2 cup of granulated sugar, active dry yeast, and salt.
2. In a separate bowl, whisk together the melted unsalted butter, warmed milk, eggs, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until a soft dough forms.
4. Knead the dough on a lightly floured surface for about 5 minutes, or until smooth and elastic.
5. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Once risen, preheat the oven to 350°F (175°C).
7. Punch down the dough and transfer it to a greased 9-inch round cake pan, pressing it evenly into the pan to cover the bottom and slightly up the sides.
8. Arrange the sliced fruits on top of the dough in an artful manner, creating a beautiful pattern.
9. Prepare the streusel topping by mixing 1 cup of all-purpose flour, 1/2 cup of granulated sugar, and 1/4 cup of softened unsalted butter in a bowl until crumbly. Sprinkle this mixture over the arranged fruits.
10. Bake for 40-45 minutes, or until the crust is golden brown and the fruits are tender.
11. Allow the Kuchen to cool in the pan for a few minutes before transferring to a wire rack. Slice and serve warm or at room temperature.