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.
Tip:fresh, the butter cake still tastes best.
Photo by Janine, meinhaushalt.at
Also read: Farmer’s Gugelhupf recipe
The flour is evenly mixed 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 slightly.
Test: briefly dip your index finger into the warm milk — if the warmth feels pleasant, the milk can be added to the dough.
Only then is the yeast product ready to rise.
Now mix all the ingredients well together.
You have an excellent yeast dough when it pulls away from the bowl on its own while kneading.
Now the yeast dough needs a rest.
The bowl should now be covered and left in a warm place.
Generally half an hour is enough; by then the dough will have visibly expanded.
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.
Then make several pricks in the dough with a fork and slide the baking tray into the oven.
Here the yeast dough rests again for half an hour at 50° Celsius with top and bottom heat.
Attention: do not close the oven — the dough needs oxygen, so fold a kitchen towel and place it in the oven door so that a small gap remains open.
When the second rest has finished, evenly distribute small knobs of butter over the risen yeast dough, generously sprinkle the cake with sugar, and bake the butter cake at 170° Celsius with top and bottom heat for approximately 25–30 minutes.
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.
The butter cake still tastes best when fresh.
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