schuedi (traditional buttercake from luxembourg)
No Image
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 gplain white cake flour
-
160 gmilk
-
20 gfresh yeast
-
50 gunsalted butter
-
30 graw cane sugar
-
1egg
-
1 tspsalt
-
80 gsoft unsalted butter
-
4-5 Tbspraw cane sugar
How To Make schuedi (traditional buttercake from luxembourg)
-
1Dissolve yeast in 3 tablespoons of the milk and set aside
-
2Heat 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
-
3Place 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.
-
4Let rest, covered, for 40 minutes
-
5Butter 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
-
6Preheat (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
-
7Bake about 20 minutes, until the cake is golden brown.
- 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!
ADVERTISEMENT