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BUTTER KUCHEN

This is adapted from a recipe of Rory’s Gran. She used farm butter instead of cream – I find that the thickened cream works really well. It is really yummy for afternoon tea. 

Ingredients

Dough

500g flour

2t dry yeast

¼ c sugar

75g butter

250ml lukewarm milk

2 small eggs

 

Topping

300ml thickened cream

Soft brown sugar

Ground cinnamon

 

Method

  • Mix together ½ the milk with a teaspoon of the sugar and the yeast
  • Leave in a warm place to froth
  • Rub the butter into the flour and add the sugar – mix. I do this all in the food processor
  • Add the yeast mixture, balance of milk & the eggs to flour.
  • Mix well until the dough is of a sticky/stretchy consistency
  • Place in a bowl and leave, in a warm place, to rise until double in size
  • Knead and then roll dough out to fit a roasting pan
  • Leave to rise again
  • When risen, sprinkle liberally with cinnamon and then with brown sugar
  • Using the back of a wooden spoon make holes all over the dough
  • Using two teaspoons place little blobs of cream on the holes.
  • Bake in 190ºC oven for about 10 mins or until cooked

butter-kuchen

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  1. Margie
    March 28th, 2009 at 11:04 | #1

    I confirm this is very yummy and not too sweet.

  2. March 28th, 2009 at 11:42 | #2

    Kathryn yum yum what is g or l

  3. March 28th, 2009 at 14:14 | #3

    Yummo. I have tried this before when you have made it and it is heavenly, I am going to have to try making it too 🙂

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