Butter cake recipe

Grandma's good butter cake is not just a memory from childhood days – you can also bake it at home in your own kitchen. A true delight if you give the cake its time.

Recipe for a butter cake

Ingredients:

• 500 g flour
• 1 small packet of dry yeast
• 1 egg
• 80 g butter, melted
• 200 ml lukewarm milk
• 150 g sugar
• 100 g butter flakes
• 100 g sugar for sprinkling
• Salt

Instructions:

1. The flour is mixed evenly with the dry yeast before the other ingredients are added. The other ingredients include a pinch of salt, the sugar, the melted butter, and an egg. The milk is warmed up a little.Test sample:dip your index finger briefly into the warm milk – if the warmth is pleasant, the milk can be added to the dough. Only then is the yeast product ready to rise. Now mix all ingredients well together. An excellent yeast dough is formed when it detaches itself from the bowl wall while kneading.
2. Now the yeast dough needs a break. The bowl should now be covered and placed in a warm spot. Usually, half an hour is enough, then the dough mass will have visibly increased in size.
3. After the resting time, place the dough on the work surface with a little flour and knead lightly, then place the dough on a baking tray lined with parchment paper and roll it out well.
4. Subsequently, several pricks are made in the dough with a fork and the baking tray is pushed into the oven. Here the yeast dough rests again for half an hour at50° Celsius top and bottom heat.
5. Caution:do not close the oven – the dough needs oxygen, so fold up a kitchen towel and stick it in the oven door so that a small gap remains open.
6. Once the second break is over, distribute small butter flakes evenly over the risen yeast dough, sprinkle the cake generously with sugar, and let the butter cake bake at170° Celsius top and bottom heatfor about25 - 30 minutes.
7. After the baking time, the butter cake is removed from the oven, the end pieces are removed, and the cake is cut into evenly beautiful pieces.

Tip:fresh, the butter cake still tastes best.

Photo by Janine, meinhaushalt.at

Also read: Farmer’s Gugelhupf recipe