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Butterkuchen
Zubereitungszeit: 90–100 Minuten
Zutaten für ca. 20 Portionen
Teig:
400 g Mehl
40 g weiche Butter
150–200 ml lauwarme Milch
30 g Hefe
50 g Zucker
1 Prise Salz
1 Eigelb
Belag:
125 g weiche Butter
1 Päckchen Vanillinzucker
100 g Zucker
150 g Mandelblätter
Zubereitung
1. Mehl, Butter, zerbröselte Hefe, Zu-
cker, Salz und Eigelb in eine Schüssel
geben. So viel Milch zugeben, bis der
mit Knethaken bearbeitete Teig glatt
und geschmeidig ist.
2. Teig bei Raumtemperatur etwa
20 Minuten ruhen lassen, kurz durch
-
kneten. Auf der gefetteten Glasschale
ausrollen und wieder etwa 20 Minuten
aufgehen lassen. In den aufgegange
-
nen Teig mit den Fingerspitzen Mulden
eindrücken.
3. Butter mit Vanillinzucker und der
Hälfte des Zuckers verrühren. Mit zwei
Teelöffeln kleine Butter-Zucker-Portio
-
nen auf den Teig setzen. Den übrigen
Zucker und die Mandelblätter darüber
streuen.
4. Kuchen nochmals etwa 10 Minuten
aufgehen lassen, dann goldgelb ba
-
cken.
Einstellungen
Automatikprogramme \ Backwaren \
Butterkuchen \ Glasschale
Backzeit: ca. 28 Minuten
Heißluft plus
Temperatur: 150–170 °C
Ebene: 2 von unten
Backzeit: 25–30 Minuten
Tipp: Vanillinzucker selbst gemacht:
Eine Vanilleschote der Länge nach tei-
len, beide Hälften in 4–5 Stücke schnei-
den und zusammen mit 500 g Zucker in
einem verschließbaren Glas 3 Tage auf-
bewahren. Um ein intensiveres Aroma
zu erhalten, schabt man das Mark aus
der Vanilleschote und gibt es zu dem
Zucker.
Rezepte: Backen
140
140


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