german butterkuchen

★★★★★ 1
dbroessel avatar
By Denise Broessel
from Westminster, MD

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.

★★★★★ 1
serves 12
prep time 1 Hr 30 Min
cook time 30 Min
method Bake

Ingredients For german butterkuchen

  • 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

How To Make german butterkuchen

  • 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.

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