A Butterkuchen in its simplicity is one of the most enchanting cakes for me. It is only made with some flour, milk, butter, sugar and yeast and allows each ingredients to shine. And when the fridge is still rather empty after coming home after our vacation trip, it is the perfect cake because it only needs so few ingredients. And after a short search in the cupboard I even found some almond splices which I sprinkled over the cake for the more luxury variant.
And because the sweet starter had to be fed after being trapped in the fridge for two weeks anyway I decided that I would bake the cake with sweet starter instead of yeast. To ensure that the starter is strong enough after sleeping in the fridge for so long I fed it once in the evening, put it in the fridge after 3 hours at 30°C and then fed it again the next morning. Due to the fact that a sweet starter will not let a dough rise as fast as with commercial yeast it takes from 8 o’clock in the morning until half past three in the afternoon until we could try the still warm cake.
It may not be the fastest method to bake this cake but you will be rewarded with a soft, fluffy cake packed with a lot of tender but complex flavour notes. And while the cake it technically baked with a sourdough, there is not even a hind if acidity. I love my sweet starter!
Butterkuchen (with sweet Starter)
- 100g Sweet Starter
- 100g flour Type 550
- 50g Water
- Sweet Starter
- 110g Milk
- 150g flour Type 550
- 60g Butter
- 50g sugar
- 3g Salt
- 60g cold butter, cut into small pieces
- 30g sugar
- 20g almond slices (optional)
Mix all ingredients for the Sweet starter and let it rise for 3 hours at 30°C.
Mix sweet starter, milk, flour and salt and knead for 5 min. Then add sugar in two steps and knead until the sugar is completely dissolved. At last add the butter all at once and until the dough reach middle gluten development.
Ferment for three hours at 30°C.
Flatten the dough into a rectangle of 30 cm x 30 cm. Top the dough with little pieces of butter. Press the butter pieces in the dough then cover the cake with sugar.
Proof for one hour.
Bake at 180°C for 20min.
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.