Traditional German Butterkuchen Recipe

Name: Traditional German Butterkuchen Recipe
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Yield: 20 pieces servings
Cuisine: International
Ingredients: FOR THE YEAST DOUGH:; 375 g plain flour; 7 g instant yeast; 50 g caster sugar; ½ teaspoon fine salt; 200 ml whole milk, lukewarm; 50 g unsalted butter, melted and cooled slightly; 1 large egg, at room temperature; FOR THE TOPPING:; 100 g unsalted butter, chilled; 75 g caster sugar; 100 g flaked almonds

ByWei Ling

Sep 9, 20262 min

0.0(0)

Prep Time

25 minutes

Cook Time

15-18 minutes (plus approximately 1 hour 20 minutes for proofing)

Total Time

105 min

Servings

20 pieces

Bake traditional German Butterkuchen with tender yeast dough, buttery dimples and a crisp almond-sugar topping. Perfect with coffee or tea.

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Butterkuchen is a classic German tray bake made with soft yeast dough and a simple topping of butter, sugar and flaked almonds. Small pieces of butter are pressed into dimples across the dough, where they melt during baking and create the cake’s characteristic buttery pockets.

The contrast between its tender crumb and crisp almond-sugar topping makes Butterkuchen particularly enjoyable while still slightly warm. Cut into rectangular pieces, it is an uncomplicated cake made for sharing over coffee or tea.

Discover the History and Origins of Butterkuchen, including why this northern German favourite became associated with both celebrations and funerals.

Slices of homemade Butterkuchen with a golden flaked-almond and sugar topping. — German Butterkuchen with a soft yeast base, buttery dimples and a crisp almond-sugar topping.

Recommended Tools & Tips

A 30 × 40 cm Baking Tray produces the traditional thin shape. Using a smaller tray will make the cake thicker and may require a longer baking time.

A Stand Mixer fitted with a dough hook makes kneading easier, although the dough can also be kneaded by hand.

The milk should be lukewarm rather than hot. Excessive heat may damage the yeast and prevent the dough from rising properly.

The dough should feel soft and slightly tacky after kneading. Avoid adding unnecessary flour, as this can produce a dry cake.

If the dough contracts while you are spreading it across the tray, leave it to rest for 5 minutes. The relaxed dough should then be easier to stretch.

Keep the topping butter chilled and cut it into small pieces so it remains inside the dimples instead of melting prematurely.

Watch the cake closely towards the end of baking. Butterkuchen is ready when the surface is golden and the almonds are lightly toasted.

Storage

Butterkuchen tastes best on the day it is baked. Store any leftovers in an airtight container at room temperature for up to 2 days.

To refresh the cake, warm individual pieces briefly at 160°C conventional or 140°C fan.

The cake can also be frozen for up to 2 months. Freeze individual pieces in an airtight container, separating the layers with baking parchment. Thaw at room temperature and warm gently before serving.

Traditional German Butterkuchen Recipe

Prep: 25 minutesCook: 15-18 minutes (plus approximately 1 hour 20 minutes for proofing)Serves: 20 pieces

Ingredients

FOR THE YEAST DOUGH:
375 g plain flour
7 g instant yeast
50 g caster sugar
½ teaspoon fine salt
200 ml whole milk, lukewarm
50 g unsalted butter, melted and cooled slightly
1 large egg, at room temperature
FOR THE TOPPING:
100 g unsalted butter, chilled
75 g caster sugar
100 g flaked almonds

Instructions

1
Line a 30 × 40 cm baking tray with baking parchment.
2
Place the flour, yeast, sugar and salt in the bowl of a stand mixer and stir to combine.
3
Add the lukewarm milk, melted butter and egg. Knead with the dough hook on low speed for 2 minutes, then on medium-low speed for 5–7 minutes, until the dough is smooth, elastic and slightly sticky. Alternatively, knead by hand for approximately 10 minutes.
4
Shape the dough into a ball and place it in a lightly greased bowl. Cover and leave in a warm place for 45–60 minutes, or until approximately doubled in size.
5
Gently deflate the risen dough and transfer it to the prepared tray. Press and stretch it evenly to the edges using lightly greased hands. If the dough springs back, leave it to rest for 5 minutes before continuing.
6
Cover loosely and leave to rise for another 20–30 minutes.
7
Preheat the oven to 200°C conventional or 180°C fan.
8
Cut the chilled butter into small pieces. Press deep dimples at regular intervals across the dough using your fingertips or the rounded end of a wooden spoon. Place a piece of butter into each dimple.
9
Sprinkle the sugar evenly over the dough, followed by the flaked almonds.
10
Bake on the middle shelf for 15–18 minutes, until the cake is risen and golden and the almonds are lightly toasted.
11
Allow the Butterkuchen to cool in the tray for at least 15 minutes. Cut into 20 pieces and serve slightly warm or at room temperature.