This might be the sweet german answer to Italy's delicious Focaccia.
In a focaccia, holes are also pressed into the dough with the fingers, into which the olive oil then runs and then ensures that the yeast dough is so incredibly rich and tasty. Anyway, it’s my turn to have my vaccination today and I wanted something sweet to treat myself afterwards. So I made a "Butterkuchen which would literally translate to Butter cake. And the recipe turned out far easier than I expected. :D
Duration: approx. 2 hours (including all resting periods)
Makes 1 tray of cake
21g fresh yeast (1/2 cube)
200g warm (soy) milk
50g butter alternative, should be room temperature
375g wheat flour
125g butter alternative, if possible from the refrigerator
75g sugar (or more)
75g flaked almonds (or more)
1 packet of vanilla sugar
As I said, the whole recipe is really easy. It starts with crumbling the yeast and then pouring warm, not hot (soy) milk over it and stirring it with the sugar. Then the remaining ingredients are added and a dough that is as smooth as possible is kneaded from it. You might need a little more flour, but it worked really well for me with this amount. With a kneading machine this should take 5-6 minutes, by hand it should probably take 7-10 minutes. Then cover the dough in a lightly greased bowl and rise in a warm place for 30 minutes.
When the dough has risen really nicely, knead it again briefly and then spread it on a baking sheet lined with baking paper. Next time I would probably roll it out a little wider, but it doesn't have to look like something out of a bakery. ;) Then the dough can rise again covered in a warm place for 20-30 minutes.
Now press evenly spaced holes in the dough with your finger. The holes are then filled with the butter alternative. I weighed the "butter", then counted the holes and then divided the "butter" into as many pieces as I needed. They don't have to be exactly the same size, but at least roughly all holes should get the same amount. Then the dough is sprinkled with sugar, almonds and finally a packet of vanilla sugar before it is allowed to rise for another 20 minutes. Now you shouldn't cover it anymore, because otherwise the "butter" will stick to the cloth. You can also use more sugar, a little more butter, and more almonds, but I found the amount very appropriate for the size of my cake.
Towards the end of the walking time you can preheat the oven to 190°C convection. Then the cake is baked for 15 minutes until it is nice and brown. The "butter" infuses the dough really nicely and makes it particularly rich and fluffy.
Then you just have to let the cake cool down a little so that the "butter" can set a little.
I mean look how fluffy this dough turned out. 💜
The holes have always been the best for me as a child. When the cake has cooled, the mixture of almonds, sugar and "butter" is simply glorious.
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