Butterkuchen
Ingredients
1 package dry yeast
1 cup milk lukewarm (below 95° Fahrenheit)
1 cup sugar divided into ⅓ cup for the dough and ⅔ for the topping
3 cups all-purpose flour
¼ teaspoon salt
1 teaspoon lemon zest *optional*
2 whole eggs room temperature
3 sticks butter divided, 12 tablespoons melted ~ 12 tablespoons cubed
1 cup heavy cream
Directions
Grease a 9×13 inch baking sheet and set aside.
Remove the eggs from the fridge to allow them to reach room temperature before adding them to the dough.
Melt 12 tablespoons (¾ cup) of butter. Set aside to cool.
Gently warm the milk until lukewarm (90-95° Fahrenheit).
Sift flour into a large bowl and combine with salt, sugar, and lemon zest.
Combine dry yeast with 2 tablespoons of sugar and lukewarm milk in a small bowl. Give it a quick stir. Cover with a dishtowel and rest in a warm place for 15 minutes.
Add the yeast mixture into the flour mixture and beat with an electric mixer (use the dough hook attachment). Add the eggs, one at a time. Continue to beat until all of the ingredients are well combined.
Slowly pour the melted butter into the dough. Keep mixing at medium-high speed until all ingredients have been well combined. The dough should be sticky and smooth.
Sprinkle the top of the dough with a tablespoon of flour. Cover the bowl with a dishtowel and store in a warm place for 1 hour.
Lightly flour a work surface. Use a rolling pin to roll out the dough. Transfer dough to a 9×13 baking sheet. Use your hands to mold the dough into the corners of the baking sheet. Cover with a dishtowel and allow to rest for 30 minutes.
Preheat the oven to 375° Fahrenheit.
Use your index finger to make small indentations all over the dough. Add 12 tablespoons of chilled, chopped butter into the indentations. Coat the cake with the remaining sugar.
Bake the butter cake for 20-25 minutes or until golden brown. Remove from the oven and immediately pour the heavy cream over the cake. Allow the cream to soak in and for the cake to cool down. Serve when still slightly warm.