Prep 15 mins
Cook 2 hrs
For those who aren't familiar with butter kuchens yes, the filling is suppose to be runny. That's what makes it gooood. There are other butter kuchens out there that have firmer fillings but this is a spoon kuchen or a sopping kuchen. You're suppose to cut a piece of it and then dip it in the goo that's in the bottom of the pan. If you want a firmer filling then simply add another egg to the filling and omit the water. I think it makes it taste too eggy though when you do that.
- 1⁄3 cup milk
- 1 (1/4 ounce) package active dry yeast
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 1⁄2 teaspoon salt
- 1 egg
- 1 1⁄4-1 1⁄2 cups flour
- 1⁄2 cup butter
- 3⁄4 cup sugar
- 1 egg
- 3 tablespoons water
- 4 teaspoons flour
- 1⁄2 teaspoon vanilla
- Dough directions:.
- Heat milk until lukewarm.
- Stir in the yeast and let sit for 5 minutes to soften.
- Mix in the sugar, butter, salt, and egg.
- Stir in 1 1/4 cups flour.
- The dough should be very soft and wet.
- If dough is too much like a batter then add in the extra flour. You want the dough to be soft and sticky though.
- Cover bowl with plastic wrap and let dough rise for about an hour.
- With floured hands, press dough into the bottom of an 8" cake pan making the edge slightly higher than the center.
- Cover and let rise for about 45 minutes.
- Meanwhile, prepare the butter topping.
- Combine all the ingredients in the butter topping and mix well.
- Press the risen kuchen down slightly in the center so it will hold the butter topping.
- Pour the butter topping on top of the kuchen.
- Bake at 350°F for about 25 minutes.
- Let cool completely before cutting.
- The filling will still be runny and sometimes it will run all the way through to the bottom of the pan. It'll still taste good though.
While this recipe might be runny, I can tell you that Butterkuchen in general is NOT. Both my parents were born and raised in Germany. My father began working in bakeries as a boy and had his official apprenticeship in Switzerland. He was a baker for well over 50 years, owning 3 different bakeries, 2 in NY and one in FL. In addition, all my aunts and both grandmothers were unbelievable home bakers. Never in my 44 years have I experienced an authentic Butterkuchen in Germany, Switzerland or America that was runny. They are moist, but bread-like, and not overly sweet as most of the sugar is in the topping. Wish I had my dad's recipe to share. Sincerely, A Baker's Daughter
I made this kuchen today although I think it is a good recipe, it is too sweet for me! Lol The only othr comment I have is that I don't care for the texture of the cake, a little bread-like for me. But the recipe came out exactly as it read, tastes good just too sweet for me.
I applaud soupercooker for her insight into this product. I have been looking for a recipe for this item for many, many years, without success, and I live in Louisville, KY. I have bought these butter kuchen from Pheln's Bakery in St. Matthews occasionally for a long time. My sister-in-law always takes 3 of them to her daughter in CA whenever she visits there. I went to Phelns today to buy one and found the price to have risen to $9 and I didn't buy one. I will make me one before this day is over, from this recipe. I know it will be wonderful.