Entree: Germany – Butterkuchen (German butter cake)

Serving Size: 8

Approximate Time

Prep 20 min

Cook 25 min

Additional 1 hr 45 min

Total 2 hrs 30 min

Ingredients

- 1 cup (240 ml) whole milk, lukewarm (about 105–115°F / 40–46°C)
- 2 1/4 tsp (7 g) active dry yeast
- 1/4 cup (50 g) granulated sugar (for yeast)
- 3 1/2 cups (420 g) all-purpose flour
- 1/2 cup (113 g) unsalted butter, softened (for dough)
- 2 large eggs, approx. 3.5 oz (100 g) total
- 1 tsp (5 g) fine salt
- 1/4 cup (60 ml) vegetable oil or melted butter (optional, for richer dough)
- 1/2 cup (115 g) unsalted butter, melted or cut into small pats (for topping)
- 1/2 cup (100 g) granulated sugar (for topping)
- 1 cup (120 g) sliced almonds
- 2 tbsp (30 g) pearl sugar, optional
- 1 tsp (5 ml) vanilla extract, optional

Instructions

1. Warm 1 cup (240 ml) milk to lukewarm and stir in 1/4 cup (50 g) granulated sugar and 2 1/4 tsp (7 g) active dry yeast; let sit until foamy, about 5–10 minutes.
2. In a large bowl combine 3 1/2 cups (420 g) all-purpose flour and 1 tsp (5 g) fine salt. Make a well and add the yeast mixture, 1/2 cup (113 g) softened unsalted butter, 2 large eggs (approx. 100 g total), 1 tsp (5 ml) vanilla extract (if using), and 1/4 cup (60 ml) oil or melted butter (if using); mix to form a soft, slightly sticky dough.
3. Knead the dough on a lightly floured surface or in a stand mixer with a dough hook for about 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise until doubled, about 1–1 1/2 hours.
4. Punch down the dough and transfer to a prepared 10x15-inch (25x38 cm) baking sheet lined with parchment; press and stretch the dough evenly to the pan edges. Cover and let rise until puffy, about 30–45 minutes.
5. Preheat the oven to 375°F (190°C). Use your fingertips to press many indentations into the dough, leaving shallow wells.
6. Pour or dot 1/2 cup (115 g) melted unsalted butter over the dough so some pools in the indentations; sprinkle 1/2 cup (100 g) granulated sugar evenly over the top, then scatter 1 cup (120 g) sliced almonds and 2 tbsp (30 g) pearl sugar if using.
7. Bake until the top is deep golden and the center is set, about 20–25 minutes. If edges brown too quickly, tent loosely with foil for the last 5–10 minutes.
8. Remove from the oven, cool briefly in the pan, then transfer to a rack. Serve warm or at room temperature, slicing into squares.