German Butter Cake Butterkuchen

• 4 cups all-purpose flour
• 1 (1/4 ounce) package active dry yeast or (1/4 ounce) package cake yeast
• 2/3 cup tepid milk
• 6 egg yolks
• 14 tablespoons butter, softened
• 1/4 cup sugar
• CHOPPED ALMOND TOPPING
• 1 egg, beaten
• 1 cup almonds, blanched and finely chopped
• 2 tablespoons coarse sugar
• 4 tablespoons butter

1. Mix the yeast with the milk and 2 1/2 cups of the flour; let this sponge rise for two hours in a warm place until doubled in bulk.
2. Add the remaining flour, the egg yolks, butter and sugar.
3. Knead well for about 10 minutes, then let rise for 30 minutes.
4. Roll out the dough to fit a 20 by 16 inch jelly roll pan.
5. Lay it in the well buttered pan, brush it with the beaten egg, sprinkle it with the almonds and coarse sugar and dot it with the butter.
6. Bake in a preheated 350 F.
7. oven for 45 minutes, or until golden.
8. To make one 20 by 16 inch cake Dorothee V.
9. Hellermann Das Kochbuch Aus Hamburg.

allpurpose, active dry yeast, tepid milk, egg yolks, butter, sugar, egg, almonds, coarse sugar, butter

Taken from www.food.com/recipe/german-butter-cake-butterkuchen-87325 (may not work)