Butterkuchen – German sweet bread
| Ingredients | |
| 750g | wheat flour |
| 250ml | water |
| 180ml | milk |
| 75g | sugar |
| 35g | baker’s yeast (can use 10g instant yeast) |
| 10g | salt |
| 30g | soft butter |
| 250g | butter, cold and cut into 1cm cubes |
| 120g | brown sugar |
| 5g | cinnamon |
| 100g | almonds, sliced |
Method
- Mix the flour, water, milk, sugar and yeast until it all comes together. Add the salt and butter. Knead for about 5 – 8 minutes until smooth. Place in a lightly oiled glass bowl about three times the size of the dough and cover with cling wrap. Rest the dough for an hour or until it has doubled in volume.
- After an hour gently fold the sides of the dough towards and over the centre forming a neat, firm package. Place in a lightly oiled glass bowl about three times the size of the dough and refrigerate overnight.
- Press the cold dough on a floured table into the shape of a 30cm x 40cm baking pan. Place it into the lightly oiled baking pan, cover with cling wrap and leave to rise in a warm area (20 – 25°C). When the dough has doubled in height (about 30min), poke the dough with your fingers into the bottom of the pan.
- For the topping press the butter cubes into the ‘dimples’ created by your fingers. Mix the cinnamon and sugar, sprinkle half of it and the almonds over the dough. Sprinkle with water, and sprinkle the remaining cinnamon sugar over. Bake at 180°C for about 20 minutes until golden-brown.
