german butterkuchen
(1 rating)
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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 rating)
yield
12 serving(s)
prep time
1 Hr 30 Min
cook time
30 Min
method
Bake
Ingredients For german butterkuchen
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1 cmilk
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1/2 csugar
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1 tspsalt
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1/4 cshortening (i use butter)
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1 1/2 pkgyeast active dry or compressed (this equals just under 1 tablespoon dry)
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1 tspsugar
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1/4 cwarm water (lukewarm for compressed yeast)
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2eggs
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3 1/4 cunsifted regular all-purpose flour
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butter topping (recipe follows)
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1/3 cchopped almonds
How To Make german butterkuchen
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1Scald the milk, add the 1/2 cup sugar, salt and shortening and cool to lukewarm.
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2Dissolve the yeast and 1 teaspoon sugar in warm water, then stir into cooled milk mixture.
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3Beat the eggs with 1 cup of the flour.
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4Add rest of flour alternately with milk-yeast mixture, mixing well after each addition.
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5Pour into a greased 9 by 13-inch baking pan, spreading dough evenly.
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6Set in a warm place to rise for 45 minutes.
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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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