ReceptnaptárButterkuchen (buttery yeast cake with almonds and sugar)
Butterkuchen is one of the simplest and most beloved bakes on German coffee tables: soft yeast dough with butter cubes and sugar, which turns golden and crisp-caramelised in the oven. The butter is the point: plenty of it, and good quality. Best freshly baked.
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Method
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- Knead the dough ingredients into a smooth, elastic dough and let it rise covered for 1 hour.
- Roll it out on a greased baking tray (30x40 cm) and let rise for another 20-30 minutes.
- Press dimples into the whole surface of the dough with your fingers.
- Put the butter cubes into the dimples and sprinkle with sugar, almonds and cinnamon.
- Bake in an oven preheated to 200 °C for 20-25 minutes, until golden brown and the butter has melted in the dimples.
- Let cool slightly, slice and serve warm or lukewarm.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use good-quality butter, because it gives most of the flavour.
- Press the dimples deep, so the butter does not run off the tray but soaks into the dough.
- Best warm or lukewarm; it may harden by the next day.
Frequently asked questions
How does it differ from Streuselkuchen?
Streuselkuchen has a crumble top, Butterkuchen a butter-cube, caramelised top.
Can it be stored?
In an airtight box for 1-2 days, and soft again when reheated.
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