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LOCATION: Recipes >> German >> Butterkuchen 01

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Butterkuchen from Norderney

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.

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