Best Butterkuchen Quick And Easy Pastry Recipes

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.

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!

BUTTERKUCHEN

Steps:

• Put the flour, salt, 1 cup of the granulated sugar, and 1/2 teaspoon of the cinnamon in the bowl of a food processor fitted with a steel blade. Pulse until well mixed, then add the eggs, one at a time, followed by the butter pieces. Process until the dough comes together in a ball. Wrap in plastic wrap, and refrigerate for 2 hours, or until firm.
• Preheat the oven to 350 degrees. Lightly flour a piece of parchment paper that is as big as a baking sheet. Roll out the dough on the floured parchment paper. It should be about 12 by 18 inches and about 1/8 inch thick. You will have to work quickly, because the butter will get too soft. If the dough gets too soft and sticky, put it back in the refrigerator for 15 minutes. Sprinkle the brown sugar, the remaining 1/2 cup granulated sugar, and the remaining cinnamon over the dough.
• Bake for about 15 minutes, until golden brown around the edges. Remove from the oven, and, using a sharp knife, cut in little squares, about 1 inch or a little larger.

BUTTERKUCHEN (QUICK AND EASY PASTRY)

Steps:

• In a pyrex mixing bowl, combine milk, 1/2 c sugar, salt and 1/2 c butter. Heat in microwave until butter is melted.
• Meanwhile, in a small bowl, dissolve both packets of yeast into warm water with the pinch of sugar.
• Measure flour into another mixing bowl. Add eggs and stir to just combine. When butter has melted, add the liquid to the flour mixture and stir a little. Then add yeast and stir enough so that all ingredients are combined.
• Grease a 10x13 pan and spread dough in pan. Let rise in a warm place for 45 minutes.
• While dough is rising, preheat oven to 375 degrees. Also, mix together the topping ingredients and sprinkle over the dough.
• Place in oven over a halfsheet to catch any syrup that runs over the top. Bake for 22-27 minutes or until the top is golden and syrupy. Be careful not to overbake.