Butter Kuchen Recipes

BUTTERKUCHEN

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.

BUTTER KUCHEN

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.

BUTTER KUCHEN

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.

AUTHENTIC GERMAN BUTTER CAKE (BUTTERKUCHEN)

Steps:

• Place 4 cups of flour in a large mixing bowl or stand mixer and make a hollow in it with the back of a spoon.
• Crumble fresh yeast or sprinkle dry yeast in the hollow and fill with the lukewarm milk. Add a pinch of sugar and mix a little to incorporate some of the flour.
• Let the sponge sit in a warm place for 15 minutes.
• After the yeast is activated and showing strong growth, add the salt, egg, 7 tablespoons of the softened butter and 3/4 cup of the sugar to the yeast mixture.
• Mix until the dough is smooth and forms a ball. Add up to 1/2 cup additional flour if necessary. Form dough into a ball, place in a greased bowl, turning the dough once and cover. Let rise 15 to 30 minutes.
• Roll the dough out to 1/2 inch thickness on a lightly floured board and transfer to a 15x10-inch jellyroll pan. Let it rest again for 15 minutes while heating oven to 375 F.
• Dimple the top of the dough all over, using your fingers or the back of a wooden spoon.
• Mix remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together and sprinkle evenly over dough. Cut remaining 9 tablespoons of butter into small pieces and spread it evenly over the dough.
• Bake for 25 minutes, or until cake is done and the sugar/cinnamon mixture has melted together and caramelized a little. If you feel the need, turn on the broiler for the last 3 minutes of baking, watching carefully so that the topping does not burn.
• Alternatively, mix 1/4 cup of sugar with enough water (1/4 to 1/2 cup) to dissolve the sugar and brush this sugar water on the hot cake right after you take it out of the oven.
• This cake freezes well. After defrosting, crisp it up a few minutes in a 350 F oven.

FRANK'S CINNAMON KUCHEN

Steps:

• Scald milk and add butter, sugar,and salt.
• Dissolve yeast in warm water and add to milk mixture.
• Beat in eggs, then beat in flour and nutmeg.
• Cover, and let rise until double, about an hour.
• Divide into 3 pieces.
• Place the 3 pieces into 3 separate greased round cake pans.
• Cover and let rise again.
• For the topping: Spread the 1/2 cup melted butter all over the tops of the 3 kuchens.
• With finger, press holes one inch apart all over the top of the kuchens.
• Combine the brown sugar, cinnamon and soft butter.
• Divide brown sugar mixture evenly over the top of the kuchens.
• Bake in 325 degree oven for about 20 min or until golden brown.
• Note: After its cooled, you can add a vanilla glaze over the tops for an extra special treat.

GOOEY PHILADELPHIA GERMAN BUTTER CAKE (BUTTERKUCHEN)

Steps:

• Mix sugar, shortening, and salt in a bowl.
• Add egg, and beat together for 1 minute.
• Dissolve yeast in warm milk.
• To egg/sugar mixture, add flour, then yeast mixture and vanilla, beating about 3 minutes (with dough hook or by hand).
• Turn dough onto lightly floured board and knead 1 minute.
• Place in a lightly greased bowl, cover with a towel and let stand in a warm place to rise 1 hour or until double.
• Make Topping: Cream butter in a mixer.
• Mix together flour and sugar; gradually beat into butter.
• Add eggs, one at a time, beating well after each addition.
• Add vanilla.
• Gradually add just enough milk to bring mixture to an easy spreading consistency, being careful not to make it too runny. Set aside until dough is doubled and ready for use.
• When dough is doubled, punch it down and divide in two sections.
• Roll or pat halves into bottom of two well-greased 8" square pans (or a 13x9 pan).
• Crimp edges halfway up sides to hold topping. Prick dough with a fork to reduce bubbling.
• Spread topping evenly over dough. Let stand 20 minutes. Heat oven to 375°F.
• Bake 30 minutes for 13x9 or 20 minutes for 8x8 or until top is just golden and crusty, but still gooey.
• DO NOT OVERBAKE!

BUTTERKUCHEN

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.