german butterkuchen
(1 RATING)
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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prep time
1 Hr 30 Min
cook time
30 Min
method
Bake
yield
12 serving(s)
Ingredients
- 1 cup milk
- 1/2 cup sugar
- 1 teaspoon salt
- 1/4 cup shortening (i use butter)
- 1 1/2 packages yeast active dry or compressed (this equals just under 1 tablespoon dry)
- 1 teaspoon sugar
- 1/4 cup warm water (lukewarm for compressed yeast)
- 2 - eggs
- 3 1/4 cups unsifted regular all-purpose flour
- - butter topping (recipe follows)
- 1/3 cup chopped almonds
How To Make german butterkuchen
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Step 1Scald the milk, add the 1/2 cup sugar, salt and shortening and cool to lukewarm.
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Step 2Dissolve the yeast and 1 teaspoon sugar in warm water, then stir into cooled milk mixture.
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Step 3Beat the eggs with 1 cup of the flour.
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Step 4Add rest of flour alternately with milk-yeast mixture, mixing well after each addition.
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Step 5Pour into a greased 9 by 13-inch baking pan, spreading dough evenly.
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Step 6Set in a warm place to rise for 45 minutes.
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Step 7Sprinkle 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.
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Step 8BUTTER TOPPING: Cut 1/2 (1/4 lb.) butter into 1 cup sugar and 1/2 teaspoon cinnamon until fine crumbs develop.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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