Butterkuchen Good Recipes

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Wednesday, January 6, 2016

Butterkuchen

"A yeasted German-fashion espresso cake with a cinnamon sugar topping."

Ingredients :

2 (.25 ounce) packages dry yeast
half of cup water
3/4 cup milk
half of cup white sugar
1 teaspoon salt
half cup butter
4 cups all-motive flour
three eggs
1/2 cup butter
1 cup white sugar
1/2 teaspoon ground cinnamon

Instructions :

Prep : 1H30M	Cook : 24M	Ready in : 2H

Butter a 9x13 inch pan and set aside. In a small blending bowl, dissolve yeast in heat water. Let stand till creamy, about 10 mins. Place milk, half cup sugar, salt and 1/2 cup butter in saucepan. Heat till sugar dissolves and butter melts. Cool to lukewarm. Add dissolved yeast and set apart.
In massive bowl integrate flour, eggs and yeast combination. Stir till smooth and mixed. Pour into a buttered 9x13 inch pan, spreading dough frivolously. Let upward thrust in heat area for forty five mins. Meanwhile, preheat oven to 375 ranges F (one hundred ninety stages C).
In a small bowl, combine half of cup butter, 1 cup sugar and half teaspoon cinnamon. Blend collectively and sprinkle over the dough. Bake in preheated oven for 30 minutes, or until the top is golden and syrupy.

Notes :

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