Step 1

Combine ½ cup of warm milk with yeast. Mix and set aside until foamy.

Step 2

Using your stand mixer's bowl, combine flour, salt, and sugar.  Use the flat beater attachment to mix.

Step 3

Add yeast mixture, remaining ½ cup of milk, and egg.  Mix to combine.

Step 4

Add softened butter.  Mix until a dough starts to form.

Step 5

Switch to the dough hook attachment and mix it becomes smooth.

Step 6

Form your butterkuchen dough into a ball and place it into an oiled bowl.  Cover with a clean kitchen towel and set aside until the size has doubled --- generally takes at least an hour.

Step 7

Take it out of the bowl, and using a rolling pin, roll the dough into the baking tray's size. (I use a baking tray that's 14.75 x 9.75-inch.)

Step 8

Use your hands to even out the butterkuchen dough, then use a fork to prick it randomly.

Step 9

Cover with a clean kitchen towel and set aside for 30 minutes.

Step 10

Preheat oven to 180°C (350°F).

Step 11

When the dough is almost ready, start preparing the topping by combining the remaining softened butter, sugar, and cinnamon powder in a bowl --- mix evenly.

Step 12

Once your butterkuchen dough is ready, use your fingers to create dents on it.

Step 13

Spread the cinnamon-butter mixture on your butterkuchen, making sure that the dents have the mix in them.

Step 14

Sprinkle sliced almonds on top.

Step 15

Place the baking tray in the middle of the oven for 18 to 20 minutes.

Step 16

Once cool enough to cut, slice your butterkuchen into squares, then serve.

Step 17

Top with more sliced almonds, if preferred.