Butter ButtonsButter Cake Butter Cookies

Butter Cake

250 g / 2 cups
30 g / 1 oz

20 g / 0.6 oz
125 ml / 0.5 cup
30 g / 1 oz
30 g / 1 oz
plain flour
fresh yeast
butter, unsalted
slivered almonds

Serves 9 - 294 cal per serving
Prep-time: 15 min. - Total-time: 90 min.
Butter cake tastes best right from the oven. That's the reason why this recipe is only for a small (or half) baking tray. Just double the recipe for a lager size. The baking time stays the same. Combine flour, sugar and pinch of salt. Make a dip in the flour. Dissolve the fresh yeast in the lukewarm milk, pour in the dip, sprinkle with flour and cover. If you can't get fresh yeast use dry yeast instead. (1 pk. dry yeast (7 g) equals 25 g of fresh yeast) For this recipe you would need 5.5 g dry yeast. Let it rise for 15 min. Melt 30 g / 1 oz of butter, let cool mix together with the egg and add to the dough. Knead well until dough is smooth and comes of the sides of the bowl easily. Cover the dough ball and let rise for another 30 minutes. Knead again and roll out an oblong shape on a lightly floured surface. Fold in the edges and seal with a fork. Melt 20 g / 2/3 oz of butter and brush the dough. With your fingers make little dips into the dough and fill the dips with small pieces of butter. Sprinkle with sugar and sliced almonds. Put the butter cake on a baking tray lined with parchment paper. Bake for 20-25 minutes on the middle rung at 390 F until golden.

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