Butter Kuchen Recipes

Steps:

• Butter a 9x13 inch pan 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.
• In large bowl combine flour, eggs and yeast mixture. Stir until smooth and blended. Pour into a buttered 9x13 inch pan, spreading dough evenly. Let rise in warm place for 45 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• In a small bowl, combine 1/2 cup butter, 1 cup sugar and 1/2 teaspoon cinnamon. mix together and sprinkle over the dough. Bake in preheated oven for 30 minutes, or until the top is golden and syrupy.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture. Spread dough with hands over the bottom and 1 inch up the sides of prepared springform pan. Arrange peach slices in a spoke pattern over the dough. Sprinkle with sugar and cinnamon.
• Bake in the preheated oven for 35 to 40 minutes, or until golden brown.

Steps:

• Dough:Pour milk into a small bowl. Sprinkle yeast evenly over milk, and let stand until foamy, about 5 minutes. Stir in sugar, butter, egg, orange zest, and salt. Stir in flour (dough will be very soft and wet). Place dough in a buttered bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour. Punch down dough, and press into the bottom of an 8-inch round plain or fluted cake pan, making edge slightly higher than center. Cover, and let rise until puffed, about 45 minutes.
• Filling:Preheat oven to 350 degrees. Whisk together all filling ingredients until smooth. Press down center of risen dough, then pour in filling. Bake until golden brown around edge (filling will still be wobbly but will continue to set as it cools), about 30 minutes. Let cool on a wire rack. Serve slightly warm or at room temperature straight from the pan.

Steps:

• Dough directions:.
• Heat milk until lukewarm.
• Stir in the yeast and let sit for 5 minutes to soften.
• Mix in the sugar, butter, salt, and egg.
• Stir in 1 1/4 cups flour.
• The dough should be very soft and wet.
• If dough is too much like a batter then add in the extra flour. You want the dough to be soft and sticky though.
• Cover bowl with plastic wrap and let dough rise for about an hour.
• With floured hands, press dough into the bottom of an 8" cake pan making the edge slightly higher than the center.
• Cover and let rise for about 45 minutes.
• Meanwhile, prepare the butter topping.
• Combine all the ingredients in the butter topping and mix well.
• Press the risen kuchen down slightly in the center so it will hold the butter topping.
• Pour the butter topping on top of the kuchen.
• Bake at 350°F for about 25 minutes.
• Let cool completely before cutting.
• The filling will still be runny and sometimes it will run all the way through to the bottom of the pan. It'll still taste good though.

Steps:

• Sprinkle yeast over warm water.
• Set aside.
• Heat next 4 items until sugar dissolves and butter melts.
• Cool to lukewarm.
• Add dissolved yeast.
• Set aside.
• In a large bowl add flour, eggs and yeast mixture.
• Stir until smooth and blended.
• Pour into a buttered 13 x 9 inch pan spreading dough even.
• Let rise in warm place 45 minutes.
• Mix rest of items well and sprinkle over top of dough.
• Bake at 375 degrees for 30 minutes or until top is golden and syrupy.

Steps:

• For the dough:
• In a small bowl, combine the water and yeast and stir to dissolve. Let stand for 10 minutes or until foamy.
• Place the yolks in the bowl of a stand mixer fitted with the paddle attachment. In a small saucepan, heat the butter and milk over medium-low heat until the butter has melted. With the mixer running on low speed, carefully pour the butter mixture into the yolks, and mix until combined. Let stand until just warm to the touch.
• With the mixer on low speed, add the salt, sugar, and yeast mixture, mixing until just combined. Stop the mixer and add 2 cups of the flour, then mix on low speed until just incorporated. There will still be some lumps. Add the remaining 2 cups flour and mix for 30 seconds. Increase the speed to medium and continue to mix until the dough is smooth, about 5 minutes; it will still be sticky.
• Lightly butter a large bowl. Using a plastic dough scraper, transfer the dough to the bowl. Turn to coat the dough with butter. Cover with a kitchen towel or plastic wrap and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
• For the topping:
• Place the pecans, chocolate, and sugar in a food processor and pulse until the mixture has a sandy consistency.
• Set aside. Butter and sugar a 12-cup (l0-inch) Bundt pan.
• Pour the melted butter into a small bowl. Pull off small pieces of the dough, and roll into balls about the size of a golf ball. Roll in the butter, then in the nut and chocolate mixture to coat, and place in the prepared pan. Line the bottom of the pan and then stack more coated balls on top until all of the dough is used. Arrange the balls (and make smaller balls if necessary) so that the top layer is fairly even. Cover with a kitchen towel or plastic wrap and let rise in a warm spot for about 1 hour, or until doubled in size. Reserve any remaining melted butter.
• Position a rack in the middle of the oven and preheat the oven to 350degreesF. Brush the top of the kuchen with any remaining melted butter. Bake for 45 to 50 minutes, or until the top is dark brown and a skewer inserted in the center comes out clean. The melted chocolate and sugar will be hot, so be careful.
• Let the kuchen stand for 3 to 5 minutes, then turn out onto a cooling rack and let cool for 15 minutes. Serve warm.

Steps:

• In a bowl, combine flour, salt and sugar; cut in butter until mixture resembles cornmeal. Mix egg and milk; add to flour mixture., Press into a greased 13x9-in. baking dish. Arrange fruit on crust. Combine remaining filling ingredients; pour over fruit. For topping, combine ingredients until crumbly; sprinkle over filling. Bake at 350° for 50-60 minutes or until fruit is tender.