Butterkuchen

Name: Butterkuchen
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 servings
Cuisine: German
Ingredients: 2.25 tsp active dry yeast; 3/4 cup whole milk, warmed; 1/2 cup granulated sugar; 3 cups all-purpose flour; 2 large eggs, beaten; 1/2 tsp salt; 1/4 cup unsalted butter, softened; 1/2 cup unsalted butter, cubed; 1/2 cup sliced almonds

A classic German yeast sheet cake topped with butter dimples, sugar, and sliced almonds. Fluffy on the inside with a rich, caramelized topping.

45 minMediumServes 12280 cal/serving

GermanDessertOvenVegetarianHalal-friendlySoy-FreePork-FreeAlcohol-FreeLow-SodiumNightshade-FreeCorn-Free

Ingredients

2.25 tsp active dry yeast
3/4 cup whole milk, warmed
1/2 cup granulated sugar
3 cups all-purpose flour
2 large eggs, beaten
1/2 tsp salt
1/4 cup unsalted butter, softened
1/2 cup unsalted butter, cubed
1/2 cup sliced almonds

Instructions

1

In a bowl, whisk 2.25 tsp active dry yeast, 3/4 cup warmed whole milk, and 1/2 cup granulated sugar until combined and let sit for 5 minutes until foamy.
2

In a large bowl, combine 3 cups all-purpose flour and 1/2 tsp salt, then stir in the yeast mixture, 2 beaten large eggs, and 1/4 cup softened unsalted butter until a smooth dough forms.
3

Cover the dough and let it rise in a warm spot for 1 hour until doubled in size.
4

Press the dough evenly into a greased baking sheet, cover, and let rise for 20 minutes while preheating oven to 375F.
5

Poke deep dimples all over the dough surface, push 1/2 cup cubed unsalted butter into the dimples, and sprinkle 1/2 cup sliced almonds over the top.
6

Bake at 375F for 18 to 20 minutes until golden brown, then cool slightly before slicing.

Questions

Can I make Butterkuchen dairy-free?

Yes. The dairy in this entry is 3/4 cup whole milk, warmed, 1/4 cup unsalted butter, softened, 1/2 cup unsalted butter, cubed. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Butterkuchen gluten-free?

Yes. The gluten in this entry is 3 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Butterkuchen keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Butterkuchen?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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