Butterkuchen (Buttercake)

Butterkuchen (Buttercake)

Ingredients

• 2 (.25 ounce) packages dry yeast
• 1/2 cup water
• 3/4 cup milk
• 1/2 cup white sugar
• 1 teaspoon salt
• 1/2 cup butter
• 4 cups all-purpose flour
• 3 eggs
• 1/2 cup butter
• 1 cup white sugar
• 1/2 teaspoon ground cinnamon

Directions

1.                    Butter a cookie sheet (with rim) and set aside. In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Place milk, 1/2 cup sugar, salt and 1/2 cup butter in saucepan. Heat until sugar dissolves and butter melts. Cool to lukewarm. Add dissolved yeast and set aside.

2.                    In large bowl combine flour, eggs and yeast mixture. Stir until smooth and blended.  Cover with plastic wrap and allow to rise in a warm place for 45 minutes.  Roll out dough evenly onto buttered cookie sheet. Let rise again in warm place for 15 minutes. Meanwhile, preheat oven to 350 degrees F.

3.                    Using a fork, puncture dough in multiple places, two inches apart.  Cut butter in small pieces and position pieces over punctures.  Mix 1 cup sugar and 1/2 teaspoon cinnamon together and sprinkle over the dough. Bake in preheated oven for 30 minutes, or until the top is golden and syrupy.