German ‘Butterkuchen’ + vegan version

[photo to follow]

Lots of people have asked me for these recipes, so I’m finally posting them here! At the last two parties I made a German yeast-based bread-like cake called ‘Butterkuchen’ (butter cake), that was rather popular. There are lots of different versions of it, so I’m posting mine here, including a vegan spelt version, that is equally tasty. I really like butterkuchen with white spelt, so I sometimes also substitute the wheatflour with spelt flour in the original recipe.

Butterkuchen (original)

For the dough:

350 – 400g plain flour
50 – 60 g sugar
50- 60 g soft butter
1 packet of yeast
1 egg
150 ml milk (you can also use cream instead an leave away the butter)

For the topping:

100g butter
75 g sugar
optional: almond flakes or crumble
the cake can also be sliced horizontally and filled with custard cream. This style is called ‘Bienenstich’ (bee sting)

Combine all the dough ingredients and leave dough to rise in a warm place.
When dough has risen, knead and slam it for as long as you can. Roll it out on a baking tray and leave to rise again.
Before putting in in the oven, top with butter flakes and sugar (and almond flakes, if desired).

Butterkuchen (vegan, no wheat)

For the dough:

330 – 400g white spelt flour
60g sugar
60 margarine
1 packet of dry yeast
150 ml warm milky liquid (spelt milk, oat milk, almond milk, oat or soy cream etc)
vanilla flavouring
salt

For the topping:

margarine (about 100g – I use less, most people use more) and/or soy cream/oat cream
sugar for sprinkling
optional: cinnamon, flaked or chopped almonds or crumble (made from white spelt flour, margarine, sugar, vanilla extract)

Combine all the dough ingredients and leave dough to rise in a warm place.
When dough has risen, knead and slam it for as long as you can. Roll it out on a baking tray and leave to rise again.
Before putting in in the oven, top with either margarine flakes and sugar or oat/soy cream and sugar. You can also add almonds or vegan crumble

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