german desserts

Butterkuchen

dry yeast

milk (lukewarm (below 95° Fahrenheit))

sugar (divided into ⅓ cup for the dough

all-purpose flour

salt

lemon zest (*optional*)

eggs (room temperature)

butter (divided, 12 tablespoons melted ~ 12 tablespoons cubed)

heavy cream

Grease a 9x13 inch baking sheet and set aside.

Remove the eggs from the fridge to allow them to reach room temperature before adding them to the dough.

Melt 12 tablespoons (¾ cup) of butter. Set aside to cool.

Gently warm the milk until lukewarm (90-95° Fahrenheit).

Sift flour into a large bowl and combine with salt, lemon zest.

Prep

Combine dry yeast with 2 tablespoons of sugar and lukewarm milk in a small bowl. Give it a quick stir. Cover with a dishtowel and rest in a warm place for 15 minutes.

Add the yeast mixture into the flour mixture and beat with an electric mixer (use the dough hook attachment). Add the eggs, one at a time. Continue to beat until all of the ingredients are well combined.

Slowly pour the melted butter into the dough. Keep mixing at medium-high speed until all ingredients have been well combined. The dough should be sticky and smooth.

Sprinkle the top of the dough with a tablespoon of flour. Cover the bowl with a dishtowel and store in a warm place for 1 hour.

Making The Yeast Dough

Lightly flour a work surface. Use a rolling pin to roll out the dough. Transfer dough to a 9x13 baking sheet. Use your hands to mold the dough into the corners of the baking sheet. Cover with a dishtowel and allow to rest for 30 minutes.

Preheat the oven to 375° Fahrenheit.

Use your index finger to make small indentations all over the dough. Add 12 tablespoons of chilled, chopped butter into the indentations. Coat the cake with the remaining sugar.

Preparing the Dough in the Baking Sheet

Bake the butter cake for 20-25 minutes or until golden brown. Remove from the oven and immediately pour the heavy cream  over the cake. Allow the cream to soak in and for the cake to cool down. Serve when still slightly warm.

Baking

https://mediavine-res.cloudinary.com/video/upload/t_original/v1615923676/ubq2so89fbtvfw5ccgo2.mp4

Butterkuchen (German Butter Cake) is made with a rich blend of milk, sugar, yeast, eggs, and flour. And of course plenty of butter! The result is a melt-in-your-mouth delicious light and airy cake.

Butterkuchen - German Butter Cake

It&#039;s so easy to make German Butter Cake (Butterkuchen) at home!  A classic German treat that&#039;s so simple, and yet, so DELICIOUS! Great for snack, dessert or breakfast!

Butterkuchen Recipe (German Butter Cake)

& 1/4 tsp yeast

milk, (warm)

tbsp sugar

tbsp butter ((about 60 grams), unsalted and softened)

egg, (at room temperature and beaten)

butter

cinnamon

almonds, (sliced)

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

Using your stand mixer&#39;s bowl, combine flour, salt, and sugar.  Use the flat beater attachment to mix.

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

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

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

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.

Take it out of the bowl, and using a rolling pin, roll the dough into the baking tray&#39;s size. (I use a baking tray that&#39;s 14.75 x 9.75-inch.)

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

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

Preparing butterkuchen dough:

Preheat oven to 180°C (350°F).

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.

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

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

Sprinkle sliced almonds on top.

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

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

Top with more sliced almonds, if preferred. 

Baking German butter cake:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1627462591/izt9pga3ke77fdh3wwvs.mp4

A delicious cake topped with cinnamon and almonds!  German Butter Cake or Butterkuchen is a classic treat from Germany that you can easily make at home.  Excellent for a snack, dessert, or even breakfast!

German Butter Cake (Butterkuchen)

A favorite among all German Christmas cookies, these Flourless Christmas Cookies (Elisenlebkuchen) are made of ground nuts and candied peels, topped with either sugar or chocolate glaze.  Take your pick! (VIDEO ABOVE)

German Flourless Christmas Cookies (Elisenlebkuchen)

almonds

hazelnuts

eggs

sugar

mace

clove

allspice

cinnamon powder

lemon, grated zest

orange peel

lemon peel

water,

chocolate chips, semi-sweet

tsp butter, unsalted

Grind almonds and hazelnuts until they get not-so-powdery.

In a medium to large bowl, mix and combine eggs and powdered sugar.

Add lemon zest, mace, clove, allspice and salt.  Mix to combine.

Add ground nuts and candied peels.  Mix until thoroughly combined.

Spoon some of the cookie mixture on top of a muffin paper, about ½ inch thick. You can set the size of the cookies as you prefer, but this recipe makes about 12 medium-sized cookies.&nbsp;

Place the cookies (and muffin papers) on a baking tray and in the oven for 18 to 20 minutes.

While the cookies are in the oven, prepare the sugar and chocolate glaze.

For sugar glaze, mix powdered sugar and hot water.

For chocolate glaze, melt and mix chocolate and butter.  You can do this in a double boiler or in the microwave.

Once the cookies are out of the oven, let them cool for a few minutes.

While the cookies are still warm, cover some of them with sugar glaze, and the remaining ones with chocolate glaze.

Set glazed cookies aside for the glaze to harden (a bit).

Serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1545171467/xfjgqjx3neajyv48jaeu.mp4

A favorite among all German Christmas cookies, these Flourless Christmas Cookies (Elisenlebkuchen) are made of ground nuts and candied peels, topped with either sugar or chocolate glaze.  Take your pick!

This creamy, cool crowd-pleaser was one of the cakes I made for my wedding

Black Forest Pudding Cake

chocolate

Bake the cake in a 13&#215;9 pan. Using the handle of a wooden spoon, poke multiple holes halfway through the cake, approximately 2 inches apart.

Prepare the pudding mix, let sit for 10 minutes, and pour over the cake.

Spread the whipped topping on top of the pudding layer.

Spoon the pie filling on top of the whipped cream.

Top 4 german desserts recipes from across the web

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Butterkuchen

Butterkuchen Recipe (German Butter ...

German Flourless Christmas Cookies ...

Black Forest Pudding Cake

Top 4 german desserts recipes from across the web

The most viewed german desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Butterkuchen

Butterkuchen Recipe (German Butter ...

German Flourless Christmas Cookies ...

Black Forest Pudding Cake

The most viewed german desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine