Hey Mom, I signed up to bring…

…apfel kuchen.
Yeah -- like my son knows how to make an apfel kuchen to take to his post-marching-band-season party!
For some reason my boys are fascinated with German folk traditions & food. For an international dinner years ago in his 5th grade class, “we” made this kuchen:I don’t recall the reason for these “we” baked a few years back, maybe for an Easter brunch:Here’s the one “we” baked for last week’s party:The recipe I came up with for the sweet dough is incredible! (It rises like you would not believe, too…) Here you go:
for the dough:

• 4 c. flour
• 2 t. salt
• 1/4 t. baking soda
• 1/4 c. sugar
• 1 T. yeast
• 2 eggs
• 1 c. Greek yogurt
• 1/2 c. warm water

My hands & arms weren’t in the mood for doing a bunch of kneading, so I tossed all the ingredients into the bread machine on the “dough” setting. I made sure the eggs & yogurt were room temperature before I started. I whisked together the flour, salt & soda in a bowl. The yeast, sugar & water were put in the bottom of the pan. I then put in about half the dry ingredients and started the machine. In went the yogurt, eggs & the balance of the flour mixture.
While that was going in the machine, I used my apple peeler/slicer/corer on 3 beautiful Honeycrisp apples and splashed them with a little lemon juice to keep from browning. I also tossed together the streusel ingredients:

• 1/2 c. flour
• 1/4 c. brown sugar
• 4 T. butter, softened
• 1/2 t. cinnamon

When the dough was finished with its first rise, I divided it in half. Formed it into a sort of disk with a hole in the middle and pressed it into a tube pan (prepared with parchment on the bottom and well-buttered tube & sides…) A layer or two of apples and sprinkling of cinnamon sugar completed the filling. The second half of the dough was prepared same as the first, but this time topped with the remaining apples and covered with the streusel. The oven was set for 350° and the kuchen sat on the counter for its final rise. It more than doubled after 45 minutes, so I went ahead and baked it. After 30 minutes I put foil over the top to keep it from browning too much. Internal temp was 200° at around the 55 minute mark, so I took the pan out to cool on a bottle. The outer ring soon fell off, so the bread on the tube was put on a rack to finish its chill-out. After carefully removing the tube portion, I plated it then mixed up a little half & half/confectioners sugar glaze. Here’s your slice:
I know he’ll be unhappy with me, but here’s what my oldest returned with from their band party. I’ve included my pics of him in uniform so you can see what the certificate is referring to: