Butterkuchen Recipes

Steps:

• Butter a 9x13 inch pan and set aside. In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Place milk, 1/2 cup sugar, salt and 1/2 cup butter in saucepan. Heat until sugar dissolves and butter melts. Cool to lukewarm. Add dissolved yeast and set aside.
• In large bowl combine flour, eggs and yeast mixture. Stir until smooth and blended. Pour into a buttered 9x13 inch pan, spreading dough evenly. Let rise in warm place for 45 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• In a small bowl, combine 1/2 cup butter, 1 cup sugar and 1/2 teaspoon cinnamon. mix together and sprinkle over the dough. Bake in preheated oven for 30 minutes, or until the top is golden and syrupy.

Steps:

• Dough:Pour milk into a small bowl. Sprinkle yeast evenly over milk, and let stand until foamy, about 5 minutes. Stir in sugar, butter, egg, orange zest, and salt. Stir in flour (dough will be very soft and wet). Place dough in a buttered bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour. Punch down dough, and press into the bottom of an 8-inch round plain or fluted cake pan, making edge slightly higher than center. Cover, and let rise until puffed, about 45 minutes.
• Filling:Preheat oven to 350 degrees. Whisk together all filling ingredients until smooth. Press down center of risen dough, then pour in filling. Bake until golden brown around edge (filling will still be wobbly but will continue to set as it cools), about 30 minutes. Let cool on a wire rack. Serve slightly warm or at room temperature straight from the pan.

Steps:

• Sprinkle yeast over warm water.
• Set aside.
• Heat next 4 items until sugar dissolves and butter melts.
• Cool to lukewarm.
• Add dissolved yeast.
• Set aside.
• In a large bowl add flour, eggs and yeast mixture.
• Stir until smooth and blended.
• Pour into a buttered 13 x 9 inch pan spreading dough even.
• Let rise in warm place 45 minutes.
• Mix rest of items well and sprinkle over top of dough.
• Bake at 375 degrees for 30 minutes or until top is golden and syrupy.

Steps:

• Dough directions:.
• Heat milk until lukewarm.
• Stir in the yeast and let sit for 5 minutes to soften.
• Mix in the sugar, butter, salt, and egg.
• Stir in 1 1/4 cups flour.
• The dough should be very soft and wet.
• If dough is too much like a batter then add in the extra flour. You want the dough to be soft and sticky though.
• Cover bowl with plastic wrap and let dough rise for about an hour.
• With floured hands, press dough into the bottom of an 8" cake pan making the edge slightly higher than the center.
• Cover and let rise for about 45 minutes.
• Meanwhile, prepare the butter topping.
• Combine all the ingredients in the butter topping and mix well.
• Press the risen kuchen down slightly in the center so it will hold the butter topping.
• Pour the butter topping on top of the kuchen.
• Bake at 350°F for about 25 minutes.
• Let cool completely before cutting.
• The filling will still be runny and sometimes it will run all the way through to the bottom of the pan. It'll still taste good though.

Steps:

• Put the flour, salt, 1 cup of the granulated sugar, and 1/2 teaspoon of the cinnamon in the bowl of a food processor fitted with a steel blade. Pulse until well mixed, then add the eggs, one at a time, followed by the butter pieces. Process until the dough comes together in a ball. Wrap in plastic wrap, and refrigerate for 2 hours, or until firm.
• Preheat the oven to 350 degrees. Lightly flour a piece of parchment paper that is as big as a baking sheet. Roll out the dough on the floured parchment paper. It should be about 12 by 18 inches and about 1/8 inch thick. You will have to work quickly, because the butter will get too soft. If the dough gets too soft and sticky, put it back in the refrigerator for 15 minutes. Sprinkle the brown sugar, the remaining 1/2 cup granulated sugar, and the remaining cinnamon over the dough.
• Bake for about 15 minutes, until golden brown around the edges. Remove from the oven, and, using a sharp knife, cut in little squares, about 1 inch or a little larger.