John Myers
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Schuedi Butter Cake
The perfect schuedi butter cake recipe with a picture and simple step-by-step instructions.
*For the dough*
- 350 g Flour
- 20 g Fresh yeast, or 1 pck. Dry yeast
- 160 Milliliters Lukewarm milk
- 30 g Raw cane sugar
- 1 Egg
- 50 g Soft butter
- 0,5 teaspoon Salt
*For covering*
- 4 tablespoon Raw cane sugar
- 80 g Soft butter
- Mix three tablespoons of lukewarm milk with yeast until it is dissolved and set aside, covered. In the rest of the lukewarm milk (max. 38 ° C, preferably a little less warm), melt the softened butter and dissolve the sugar.
- Put the flour in the mixing bowl and then add the milk mixture, egg and the slightly risen yeast milk and knead everything on a low level for 4 minutes. Now add salt and knead on a higher level for another 8 minutes and then let rise covered for 40 minutes.
- In the meantime, the baking pan (spring, tart or silicone form, with a diameter of 26-30 cm) can be greased with butter and floured.
- Gently press in the dough to degas, shape it into a round shape and press it into the mold with your hands. Cover and let rise again for approx. 30-40 minutes.
- Preheat the oven to 160 ° C hot air. Now press several recesses in the dough with your thumb, in which soft butter pieces are then added. Let the butter become a little more liquid and brush the dough completely with it and then sprinkle generously with sugar over the entire surface.
- In the oven for approx. 25-30 minutes, until it has reached the desired level of browning. It tastes best fresh, but can still be enjoyed a few days later!
- Bon appetit !!! Bom Apetite !!! Eases Rees’ appetite !!!
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