Butter is a staple in the Breton kitchen – which shows in the Sablé Breton. Another example for buttery Breton cake is Kouign Amann. It is made of a very rich croissant dough and the dough is then turned in sugar before forming. During the long baking time the sugar caramelize on the bottom of the cake to crackling layer, forms a sweet soft core in the middle of the cake and again caramelizes on the top.
My variant of this high caloric treat is a spin off of my actual sourdough croissant project. And while the croissant needs still a bit of tweaking, I’m more then happy with the Kouign Amann in this sweet starter variant. It is not a recipe for inpatient people, just the proof of the dough takes place over night at room temperature. But investing about 24 hours in this cake is more then worth, as this long proof creats a fantastic complex flavour with only a faint hint of sour. If you like palmiers, you will love the buttery caramelic Kouign Amann as well!
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!
I feed my sweet starter at least once a week to ensure that it keeps it mild flavour and it strength. But what to do with the excess starter if there is no need for bread, baguette or Germknödel?
In this case waffles are always a good idea. And I have a soft spot for Gaufres de liège and so I changed my recipe to fit in sweet starter instead of yeast. But be aware that kneading egg and butter under the starter can be a little bit messy. If you want to keep clean hands, a mixer is maybe a better solution.
The waffles taste as good as the original ones, maybe even better due to the preferment. The only problem I face now is that I have to find a new waffle maker. The plastic of my cheap one started to break into pieces. So if you have any suggestions for a good waffle maker?
Some recipes are so time consuming that they were only made for big events. The Baumstriezel is one of these recipes, something my Transylvanian ancestors would have bake for weddings and christenings. And maybe for a 5th Blog birthday as well?
A traditional Baumstriezel is baked over red hot coal wrapped around a big piece of wood, rotating the cake until the sugar starts to caramelize. Even nowadays it is made rather seldom and so I’m always exited when I could get a piece.
So it seemed the perfect recipe to celebrate the fifth birthday of “Hefe und mehr”. But how to make such a cake without open fire in the kitchen (when setting the kitchen on fire was no opportunity)? I decided wrap the dough around a wooden rolling pin and to use the overhead grilling function of my oven for baking. That means that I had to stay in front of my oven all the time during baking. Every minute I turned the rolling pin a little bit until the sugar caramelized at all sides.
It was quite time consuming but it worked out perfectly. And so I could enjoy some sweet Baumstriezel to honour my Blog Birthday (with ongoing Blogevent).
Paule baked Schuedi some weeks ago and this rise the whish in me to eat delicious “Butterkuchen”. Butterkuchen (called Schuedi in Luxembourg) is a cake with a yeasted dough base which is topped with butter flakes and lots of sugar. When the butter melts during baking it forms little buttery sweet pits in the surface of the cake.
Like Paule I connect Childhood memories with this cake because this was the favourite cake of my granddad. As a child I did not like this cake so much, my favourite was streusel cake. But when I grow older realized how delicious such a simple cake can be. This cake shines with its simple but high quality ingredients. Using a good fresh butter is really important for a great taste, I prefer sweet cream butter.
For the dough I used a preferment to add more aroma to the dough and reduce the amout of yeast.
The cake tastes great. My boyfriend already asked for second one because this one was gone so fast.