Butter cake
| Ingredients | ||
| 200 mL | milk | 7/8 cup |
| 50 g | butter | 4 tbsp |
| 375 g | all-purpose flour | 3 3/4 cups |
| 1 pkg | Dr. Oetker yeast | 1 pkg |
| 50 g | sugar | 4 tbsp |
| 1 pkg | Dr. Oetker Vanilla Sugar | 1 pkg |
| 1 pinch | salt | 1 pinch |
| 1 | egg | 1 |
| Topping | ||
| 100 g | cold butter | |
| 1 pkg | Dr. Oetker Vanilla Sugar | 1 pkg |
| 100 g | blanched flaked almonds | |
| 75 g | Sugar | |
Method
1. Warm the milk in a small pan and melt the butter in it.
2. To make the dough, carefully mix together the flour and dried yeast, then add the other ingredients and the warm butter mixture. Stir with a hand mixer with a kneading hook, first briefly at the lowest setting, then at the highest setting for about 5 minutes until it forms a smooth dough. Cover with a tea towel and put in a warm place until it has visibly increased in volume.
3. Meanwhile, preheat the oven and grease the baking sheet. Dust the dough lightly with flour, remove from the mixing bowl and knead again briefly on a lightly floured work surface. Roll out the dough on the baking sheet.
4. To make the topping, first make small depressions in the dough with the handle of a wooden spoon and scatter knobs of butter evenly over the dough. Mix together the sugar and the vanilla sugar and sprinkle over the dough. Then sprinkle the almonds evenly on top. Put the dough in a warm place again until it has visibly increased in volume. Put the baking sheet in the oven.
Top/bottom heat: about 200°C/400°F (preheated)
Fan oven: about 180°C/350°F (preheated), Gas mark 6 (preheated)
Baking time: about 15 minutes
5. Put the baking sheet on a rack and leave the cake on it to cool.
Variation: To make butter cake with a nutty topping, coarsely chop 100 g hazelnuts or walnuts and sprinkle over the dough. Then scatter the knobs of butter and sprinkle the sugar on top. Dribble 8 tablespoons of whipping cream over the dough, put the dough in a warm place until it has visibly increased in volume and bake as described in the recipe.
This recipe was published in the book German Baking today by the Dr. Oetker Verlag (ISBN 978-3-7670-0599-0). This and many other Dr. Oetker baking and cook books can be ordered on www.amazon.ca
