Ingredients

1/3 cup warm milk (105-115°F) 1/3 cup plus 1 teaspoon sugar

1 1/2 teaspoons active dry yeast (from a 1/4-oz package)

1 1/2 cups all-purpose flour, plus additional for dusting

1 whole large egg

1 large egg yolk

1/2 teaspoon vanilla

1/2 teaspoon salt

7 tablespoons unsalted butter, cut into pieces and softened

For topping

• 3 firm-ripe Bosc pears (about 1 1/2 lb total)
• 2 tablespoons unsalted butter, melted
• 1/4 cup packed dark brown sugar
• 2 tablespoons plain fine dry bread crumbs
• 3 tablespoons hazelnuts, toasted and chopped
• 1/2 teaspoon cinnamon

• Special equipment: a stand mixer fitted with paddle attachment; a 9- to 9 1/2-inch (24-cm) springform pan

Description

Kuchen, A German Yeast Cake, Acts As A Golden Pillow For Ripe Pears And A Cinnamon, Sugar, And Hazelnut Topping.

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