German Butterkuchen Recipe

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German Butterkuchen

Denise Broessel

By
@dbroessel

We recently moved and my Sunset Cook Book of Breads was misplaced. I frantically searched for it just for this recipe. It's a wonderful yeast bread, somewhere between bread and cake with a cinnamon sugar topping. It requires no kneading and makes a delicious Sunday brunch or breakfast addition.


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Serves:

12

Prep:

1 Hr 30 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 c
milk
1/2 c
sugar
1 tsp
salt
1/4 c
shortening (i use butter)
1 1/2 pkg
yeast active dry or compressed (this equals just under 1 tablespoon dry)
1 tsp
sugar
1/4 c
warm water (lukewarm for compressed yeast)
2
eggs
3 1/4 c
unsifted regular all-purpose flour
butter topping (recipe follows)
1/3 c
chopped almonds

Directions Step-By-Step

1
Scald the milk, add the 1/2 cup sugar, salt and shortening and cool to lukewarm.
2
Dissolve the yeast and 1 teaspoon sugar in warm water, then stir into cooled milk mixture.
3
Beat the eggs with 1 cup of the flour.
4
Add rest of flour alternately with milk-yeast mixture, mixing well after each addition.
5
Pour into a greased 9 by 13-inch baking pan, spreading dough evenly.
6
Set in a warm place to rise for 45 minutes.
7
Sprinkle the butter topping and almonds evenly over top and bake in a moderately hot oven (375 degrees) for 30 minutes, or until lightly browned. Makes 12 squares.
8
BUTTER TOPPING: Cut 1/2 (1/4 lb.) butter into 1 cup sugar and 1/2 teaspoon cinnamon until fine crumbs develop.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: German