Butterkuchen

• FOR THE DOUGH:
• 3/4 pounds, 2-1/8 ounces, weight All-purpose Flour
• 1-7/8 ounces, weight Sugar
• 3 teaspoons Quick-Rise Yeast
• 8 tablespoons, 2 teaspoons, 6 pinches Milk, Warm
• 2 whole Eggs
• 2-1/2 ounces, weight Unsalted Butter, melted
• 1 teaspoon Salt
• FOR THE TOPPING:
• 5-1/3 ounces, weight Unsalted Butter, Chilled
• 3-5/8 ounces, weight Sugar
• 1/4 Tablespoons Ground Cinnamon
• 3-5/8 ounces, weight Slivered Almonds

1. For the dough:
2. 1. Sift flour and sugar into the bowl of a stand mixer fitted with the dough hook. Stir in yeast.
3. 2. Turn the mixer on its lowest speed setting, add warm milk, eggs, melted butter and salt one at a time and mix on medium speed until dough forms and pulls away from the bowl. Cover the bowl with a clean kitchen towel or cling film and allow to rise in a warm place for 30 minutes.
4. 3. Grease a 9x13" baking sheet.
5. 4. Place dough on a floured surface and knead a few times. Using a rolling pin or your fingers, spread the dough out onto the prepared baking sheet. Cover with a clean kitchen towel or cling film and allow to rise in a warm place for another 30 minutes.
6. 5. Preheat oven to 430 F.
7. For the topping:
8. 6. With your fingers, make little dimples all over the surface of the dough (think about 150 dimples) and cut little pieces of butter to place in each dimple.
9. Combine the sugar and cinnamon in a small bowl. Sprinkle cake with sugar and cinnamon and finally, scatter slivered almonds evenly over top.
10. 7. Bake for 5 minutes.
11. 8. Reduce heat to 390 F and bake for another 12 minutes, or until the top and edges starts to brown lightly. Be careful not to over-bake so the cake stays moist.
12. 9. Remove pan from the oven. Let the cake cool on the baking sheet for 30 minutes before cutting into 36 bars.
13. Adapted from Cakeclassics.

ube, weight sugar, yeast, milk, eggs, butter, salt, butter, ubc

Taken from tastykitchen.com/recipes/desserts/butterkuchen/ (may not work)