Butter Kuchen Food

BUTTER KUCHEN

Steps:

• Dough directions:.
• Heat milk until lukewarm.
• Stir in the yeast and let sit for 5 minutes to soften.
• Mix in the sugar, butter, salt, and egg.
• Stir in 1 1/4 cups flour.
• The dough should be very soft and wet.
• If dough is too much like a batter then add in the extra flour. You want the dough to be soft and sticky though.
• Cover bowl with plastic wrap and let dough rise for about an hour.
• With floured hands, press dough into the bottom of an 8" cake pan making the edge slightly higher than the center.
• Cover and let rise for about 45 minutes.
• Meanwhile, prepare the butter topping.
• Combine all the ingredients in the butter topping and mix well.
• Press the risen kuchen down slightly in the center so it will hold the butter topping.
• Pour the butter topping on top of the kuchen.
• Bake at 350°F for about 25 minutes.
• Let cool completely before cutting.
• The filling will still be runny and sometimes it will run all the way through to the bottom of the pan. It'll still taste good though.

BUTTERKUCHEN

Steps:

• Dough:Pour milk into a small bowl. Sprinkle yeast evenly over milk, and let stand until foamy, about 5 minutes. Stir in sugar, butter, egg, orange zest, and salt. Stir in flour (dough will be very soft and wet). Place dough in a buttered bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour. Punch down dough, and press into the bottom of an 8-inch round plain or fluted cake pan, making edge slightly higher than center. Cover, and let rise until puffed, about 45 minutes.
• Filling:Preheat oven to 350 degrees. Whisk together all filling ingredients until smooth. Press down center of risen dough, then pour in filling. Bake until golden brown around edge (filling will still be wobbly but will continue to set as it cools), about 30 minutes. Let cool on a wire rack. Serve slightly warm or at room temperature straight from the pan.

BUTTERKUCHEN

Steps:

• Butter a 9x13 inch pan and set aside. In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Place milk, 1/2 cup sugar, salt and 1/2 cup butter in saucepan. Heat until sugar dissolves and butter melts. Cool to lukewarm. Add dissolved yeast and set aside.
• In large bowl combine flour, eggs and yeast mixture. Stir until smooth and blended. Pour into a buttered 9x13 inch pan, spreading dough evenly. Let rise in warm place for 45 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• In a small bowl, combine 1/2 cup butter, 1 cup sugar and 1/2 teaspoon cinnamon. mix together and sprinkle over the dough. Bake in preheated oven for 30 minutes, or until the top is golden and syrupy.

BUTTER KUCHEN

Steps:

• Sprinkle yeast over warm water.
• Set aside.
• Heat next 4 items until sugar dissolves and butter melts.
• Cool to lukewarm.
• Add dissolved yeast.
• Set aside.
• In a large bowl add flour, eggs and yeast mixture.
• Stir until smooth and blended.
• Pour into a buttered 13 x 9 inch pan spreading dough even.
• Let rise in warm place 45 minutes.
• Mix rest of items well and sprinkle over top of dough.
• Bake at 375 degrees for 30 minutes or until top is golden and syrupy.

OOEY GOOEY BUTTER CAKE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
• Combine the cake mix, nutmeg, vanilla and eggs in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the melted butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
• For the filling: Beat the cream cheese in a clean mixer bowl with the paddle on medium speed until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the vanilla bean paste and eggs and beat until smooth. Add the melted butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.
• Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool before cutting into squares to serve.

AUTHENTIC GERMAN BUTTER CAKE (BUTTERKUCHEN)

Steps:

• Place 4 cups of flour in a large mixing bowl or stand mixer and make a hollow in it with the back of a spoon.
• Crumble fresh yeast or sprinkle dry yeast in the hollow and fill with the lukewarm milk. Add a pinch of sugar and mix a little to incorporate some of the flour.
• Let the sponge sit in a warm place for 15 minutes.
• After the yeast is activated and showing strong growth, add the salt, egg, 7 tablespoons of the softened butter and 3/4 cup of the sugar to the yeast mixture.
• Mix until the dough is smooth and forms a ball. Add up to 1/2 cup additional flour if necessary. Form dough into a ball, place in a greased bowl, turning the dough once and cover. Let rise 15 to 30 minutes.
• Roll the dough out to 1/2 inch thickness on a lightly floured board and transfer to a 15x10-inch jellyroll pan. Let it rest again for 15 minutes while heating oven to 375 F.
• Dimple the top of the dough all over, using your fingers or the back of a wooden spoon.
• Mix remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together and sprinkle evenly over dough. Cut remaining 9 tablespoons of butter into small pieces and spread it evenly over the dough.
• Bake for 25 minutes, or until cake is done and the sugar/cinnamon mixture has melted together and caramelized a little. If you feel the need, turn on the broiler for the last 3 minutes of baking, watching carefully so that the topping does not burn.
• Alternatively, mix 1/4 cup of sugar with enough water (1/4 to 1/2 cup) to dissolve the sugar and brush this sugar water on the hot cake right after you take it out of the oven.
• This cake freezes well. After defrosting, crisp it up a few minutes in a 350 F oven.

ZWETSCHGENKUCHEN

Steps:

• To make the crust using a food processor, fitted with a metal blade, pulse the flour, salt, and 1 tablespoon of the sugar together. Cut the butter or margarine into small pieces, add to the bowl, and process until crumbly. Add the egg yolk and process until a ball is formed, adding more flour if necessary.
• To make the dough by hand, use your fingers or a pastry blender to work the butter or margarine into the flour, salt, and 1 tablespoon sugar until the mixture resembles coarse breadcrumbs. Add the egg yolk and work the dough into a ball.
• Remove the dough from the bowl, dust with flour, and pat into a flattened circle. Cover with plastic wrap and refrigerate for at least a half hour. When you are ready to make the crust, dust your hands and the dough with flour. Place the dough in the center of a 9-inch pie plate and with your fingers gently pat in out to cover the bottom and go up the sides.
• Preheat the oven to 400°F.
• Prick the crust with the tines of a fork in several places and prebake the crust on the middle rack for 10 minutes. Remove the curst from the oven and let it cool slightly. Turn the oven down to 350°F.
• Pit and cut the plums into fourths. Sprinkle the breadcrumbs on the dough, then spoon the apricot preserves on top and drizzle with the brandy. Place the plum quarters on the crust in a circle so that each overlaps the next and they eventually form a spiral into the center. Sprinkle with cinnamon and the remaining sugar. (At this point, if you wish, you can wrap and freeze the tart, to bake it later. Just remove the pie from the freezer one hour before baking.)
• Place the tart in the oven and bake about 30 to 40 minutes or until the crust is golden brown and the plums are juicy. Remove from the oven. Just before serving, sprinkle with confectioners' sugar.

GOOEY PHILADELPHIA GERMAN BUTTER CAKE (BUTTERKUCHEN)

Steps:

• Mix sugar, shortening, and salt in a bowl.
• Add egg, and beat together for 1 minute.
• Dissolve yeast in warm milk.
• To egg/sugar mixture, add flour, then yeast mixture and vanilla, beating about 3 minutes (with dough hook or by hand).
• Turn dough onto lightly floured board and knead 1 minute.
• Place in a lightly greased bowl, cover with a towel and let stand in a warm place to rise 1 hour or until double.
• Make Topping: Cream butter in a mixer.
• Mix together flour and sugar; gradually beat into butter.
• Add eggs, one at a time, beating well after each addition.
• Add vanilla.
• Gradually add just enough milk to bring mixture to an easy spreading consistency, being careful not to make it too runny. Set aside until dough is doubled and ready for use.
• When dough is doubled, punch it down and divide in two sections.
• Roll or pat halves into bottom of two well-greased 8" square pans (or a 13x9 pan).
• Crimp edges halfway up sides to hold topping. Prick dough with a fork to reduce bubbling.
• Spread topping evenly over dough. Let stand 20 minutes. Heat oven to 375°F.
• Bake 30 minutes for 13x9 or 20 minutes for 8x8 or until top is just golden and crusty, but still gooey.
• DO NOT OVERBAKE!

GOOEY BUTTER CAKE

Steps:

• For the cake, place the milk in a small saucepan over medium heat for about 1 minute, or in the microwave on low power for 45 seconds, and heat until the milk is 100° F. Sprinkle the yeast over the milk, and stir to dissolve. Set aside.
• Place the butter, sugar, and salt in a large bowl, and beat with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, and beat until incorporated. Stop the mixer, and scrape down the sides of the bowl. Add the flour alternately with the yeast and milk mixture, beginning and ending with the flour. When all the flour has been added, blend on low speed until the dough is smooth and elastic, about 5 minutes.
• Lightly rub butter into the bottom of two 8" square pans. Divide the dough in half, and press one half into the bottom of each pan. Cover each pan loosely with plastic wrap, and place in a warm place to rise until nearly doubled, about 2 hours.
• When the dough has nearly finished rising, make the filling. Place the butter, sugar, salt, and corn syrup in a large mixing bowl, and beat on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl and add the vanilla and 1 egg. Beat on medium speed until combined, then add the second egg. Add the milk and half the flour, beating until combined. Add the rest of the flour, and beat until smooth. Set aside.
• Place a rack in the center of the oven, and preheat the oven to 350°F. Pour the filling over the rising dough, dividing it evenly between the 2 pans, and spread it to the edges. Place the pans in the oven.
• Bake the cakes until the tops are golden brown, 25 to 30 minutes. Remove from the oven, and let the cakes cool for 20 minutes. Dust with confectioners' sugar, slice, and serve warm.