Butterkuchen Recipe
In the realm of pastries, few treats can rival the irresistible charm of Butterkuchen, a delectable delight that has captivated taste buds for centuries. Its name, aptly translating to "butter cake," perfectly encapsulates its essence – a golden, buttery crust cradling a soft, custard-like center, studded with sweet, caramelized almonds. Its simplicity belies its rich history and versatility, making it a timeless favorite among bakers and pastry enthusiasts alike.
Ingredients
- 500 grams 4 cups all-purpose flour
- 10 grams 2 1/4 teaspoons instant yeast
- 50 grams 1/4 cup granulated sugar
- 300 ml 1 1/4 cups lukewarm milk
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
- 1/2 teaspoon salt
Topping:
- 125 grams 1/2 cup cold butter, cut into 1/4-inch cubes
- 100 grams 1/2 cup granulated sugar
Instructions
- In a large stand mixer bowl, whisk together the flour, yeast, and sugar.
- Add the lukewarm milk, egg, salt, and extracts to the bowl. Using the dough hook attachment, knead the dough on low speed for 10-15 minutes, or until it is smooth and elastic.
- Place the dough in a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place for 45 minutes to 1 hour, or until it has doubled in size.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- After the dough has doubled in size, punch it down to release the air. Gently stretch and press the dough out from the center until it reaches the edges of the pan. Cover the pan and let the dough rest for 10 more minutes.
- While the dough rests, cut the cold butter into 1/4-inch cubes.
- After 10 minutes, dimple the dough about every 3/4 inch with the handle of a wooden spoon. Press the cubes of butter into the dimples.
- Sprinkle the sugar over the top of the cake, making sure to cover the edges.
- Let the assembled dough rest for 10 more minutes.
- Bake for 30 minutes on the middle rack, rotating the pan after 15 minutes so that it bakes evenly.
- Remove from the oven and let cool on a wire rack before slicing.
Notes
- For best results, use room temperature ingredients.
- If the dough is too sticky, add a little more flour. If it is too dry, add a little more milk.
- The dough should be soft and elastic, but not sticky.
- Let the dough rise in a warm place, free from drafts.
- Do not overbake the cake. It should be golden brown and springy to the touch.
- Let the cake cool completely before slicing.