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schuedi (traditional buttercake from luxembourg)

Recipe by
Marion Wilting

This is the typical buttercake of Luxembourg. It's best eaten fresh, but also good up to 2 days after baking. Again I placed this recipe in the category "German" recipes because it is similar to the German buttercake recipes close to Luxembourg. Prep time includes leavening time for the dough

yield 6 -8
prep time 1 Hr 50 Min
cook time 20 Min
method Bake

Ingredients For schuedi (traditional buttercake from luxembourg)

  • 350 g
    plain white cake flour
  • 160 g
  • 20 g
    fresh yeast
  • 50 g
    unsalted butter
  • 30 g
    raw cane sugar
  • 1
  • 1 tsp
  • 80 g
    soft unsalted butter
  • 4-5 Tbsp
    raw cane sugar

How To Make schuedi (traditional buttercake from luxembourg)

  • 1
    Dissolve yeast in 3 tablespoons of the milk and set aside
  • 2
    Heat remaining milk, 50 gr. butter and 30 gr. sugar until butter has dissolved. Let cool until just lukewarm so that the liquid will not kill the yeast
  • 3
    Place flour in a bowl, add milk-yeast-mixture, egg nd dissolved yeast and knead 4 minutes. Add salt and knead 8 more minutes with reduced speed, if using a machine for kneading.
  • 4
    Let rest, covered, for 40 minutes
  • 5
    Butter and dust with flour a round 11-12 '' tart form, knead dough quickly and press into the form. Let rest for another 30-40 minutes
  • 6
    Preheat (static) oven to 350°F. Press several dents into the dough and fill these with pieces of the soft butter. Also spread some of the butter evenly over the whole surface of the dough. Sprinkle thickly with sugar
  • 7
    Bake about 20 minutes, until the cake is golden brown.

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