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Fast Relief for Dry Skin - Glysolid Skin Cream

Recipe Rating
3 ratings
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Recipe Category

Specialty of
Bremen and Westphalia (Westfalen)

Number of Servings: 12
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Butterkuchen   (Butter Cake)

For the Dough:
4 cups All Purpose Flour
1/2 cup Unsalted Butter (1 stick)
1 Egg
1/4 cup + 1 tablespoon Sugar
1 package Active Dry Yeast
1/2 teaspoon Salt
1 cup Milk, lukewarm
Zest from half of a Lemon

For the Topping:
1 cup (2 sticks) Unsalted Butter, cut into tiny cubes
1 cup Sugar
1 1/2 cups Sliced Almonds
1 teaspoon Cinnamon

In a small bowl, combine the yeast and half of the milk. Mix in 2 tablespoons of the flour and 1 teaspoon of the sugar. Allow this mixture to sit in a warm place for 1 hour.

Combine remaining dough ingredients then add in the yeast mixture. Mix until a smooth dough forms, then knead by hand. Allow dough to sit in a warm place until double in volume.

Preheat oven to 400°F (200°C).

Grease a baking sheet. Roll out dough to fit the size of the baking sheet. Transfer dough to baking sheet.

Sprinkle the sliced almonds, sugar, cinnamon, and butter cubes over the dough.

Allow cake to sit and rise for another 30 minutes.

Bake cake for around 30 minutes or until a golden crust develops.

Remove cake from oven and allow to cool. Before serving, cut into squares.

More Information on the Blechkuchen

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