Recipe#11376

Title: Butterkuchen 01

From: croehler@ssc.sas.upenn.edu (Christiane Roehler) 
 Newsgroups: rec.food.baking 
 Date: 22 Oct 1996 15:32:21 GMT 
 Message-ID: <54ipe5$nn2@netnews.upenn.edu> 

Here is a recipe called "Butterkuchen from Norderney" (one of the German
 islands in the North Sea).  This gives a cake as I rememeber it from the
 bakeries with a thick sugar crust on top:
 1000g (2 lb 4 oz) flour
 80g (fresh) yeast (I believe this is two packs of dry yeast)
 1 ts sugar
 1/2 l (2 c and a bit) milk, lukewarm
 250 g (9 oz or 2 sticks + 2 tb) butter, melted
 250 g (9 oz) korinths or raisins, washed
 1/2 ts salt
 50 g (2 oz) butter, melted
 250 g (9 oz) coarse sugar
 1 pinch ground macis
 1/2 ts cinnamon
 chopped almonds or nuts (optional)
 Prepare a yeast dough from the first set of ingredients.  If you use
 frest yeast, prepare a sponge and let rise for 15 min, then make dough.
 Spread dough on cookie tray, cover and let rise for 60 min.  Note: You
 may have to use two trays, and the trays should have raised edges.
 Brush surface with melted butter and distribute sugar, macis, cinnamon,
 and optional nuts/ almonds evenly on cake.
 Bake in preheated oven on center rack for 40 min. Temperature: 200 C or
 390 F.