German Butter Cake (Butterkuchen)

Step 1

In a large stand mixing bowl, add flour, sugar and yeast, and whisk together.

Step 2

Add lukewarm milk, egg, salt and extracts and knead together with the dough hook on low speed for 10-15 minutes or until the dough has come together.

Step 3

Place the dough in a greased bowl.

Step 4

Cover the bowl with plastic wrap or proofing bag and set it somewhere warm to rest for 45 minutes to 1 hour until it has doubled in size.

Step 5

Preheat the oven to 350 F.

Step 6

Line a baking sheet with parchment paper or a silicone baking mat.

Step 7

After the dough has doubled in size and be very soft and puffy.

Step 8

Knock out any air in the dough by briefly kneading it and place it on the lined baking sheet.

Step 9

Gently stretch and press the dough out from the center until the dough reaches the edges of the pan.

Step 10

Cover the pan and let the dough rest somewhere warm for 10 more minutes.

Step 11

While the dough rests, cut the cold butter into 1/4" cubes.

Step 12

After 10 minutes, dimple the dough about every 3/4" with the handle of a wooden spoon.

Step 13

Press the cubes of butter into the dimples. If you don't have enough dimples for the butter, just add more!

Step 14

Sprinkle the sugar over the top of the cake - don't miss the edges.

Step 15

Let the assembled dough rest for 10 more minutes.

Step 16

Bake for 30 minutes on the middle rack, rotate the pan after 15 minutes so that it bakes evenly.

Step 17

Remove from the oven and let cool on a cooling rack before slicing.