GERMAN BUTTERKUCHEN

German Butterkuchen image

Provided by Denise Broessel

Time 2h

Number Of Ingredients 11

1 c milk
1/2 c sugar
1 tsp salt
1/4 c shortening (i use butter)
1 1/2 pkg yeast active dry or compressed (this equals just under 1 tablespoon dry)
1 tsp sugar
1/4 c warm water (lukewarm for compressed yeast)
2 eggs
3 1/4 c unsifted regular all-purpose flour
butter topping (recipe follows)
1/3 c chopped almonds

Steps:

1. Scald the milk, add the 1/2 cup sugar, salt and shortening and cool to lukewarm.
2. Dissolve the yeast and 1 teaspoon sugar in warm water, then stir into cooled milk mixture.
3. Beat the eggs with 1 cup of the flour.
4. Add rest of flour alternately with milk-yeast mixture, mixing well after each addition.
5. Pour into a greased 9 by 13-inch baking pan, spreading dough evenly.
6. Set in a warm place to rise for 45 minutes.
7. Sprinkle the butter topping and almonds evenly over top and bake in a moderately hot oven (375 degrees) for 30 minutes, or until lightly browned. Makes 12 squares.
8. BUTTER TOPPING: Cut 1/2 (1/4 lb.) butter into 1 cup sugar and 1/2 teaspoon cinnamon until fine crumbs develop.