Buchtel butter cake

Name: Buchtel butter cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 275 g Flour; 1 pinch Salt; 75 g Sugar; 1 egg (size M); 100 g soft butter; 100 ml Milk; 1/2 cube (21 g) Yeast; 12 crispy nut pralines with nougat cream; 25 g Hazelnut flakes; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

275 g Flour
1 pinch Salt
75 g Sugar
1 egg (size M)
100 g soft butter
100 ml Milk
1/2 cube (21 g) Yeast
12 crispy nut pralines with nougat cream
25 g Hazelnut flakes
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Mix flour, salt, and 25 g sugar in a large bowl. Add 1 egg and 75 g butter in flakes. Warm the milk lukewarm, crumble yeast into it and dissolve it while stirring. Pour onto the flour mixture and knead with the dough hooks of the hand mixer for 4-5 minutes to a smooth dough.
2
Cover and leave to rise in a warm place for about 45 minutes.
3
Knead the yeast dough again briefly and divide it into 12 equal pieces. Press the dough pieces a little flat, place a praline in the middle of each piece and close the dough around it. Roll into even balls in your hand.
4
Place the balls in a greased springform pan (26 cm Ø), dust with flour. Cover and leave to rise in a warm place for about 15 minutes.
5
Put 25 g butter in flakes, 50 g sugar and hazelnut flakes on top. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes, remove from oven and let cool on a cake rack.
6
Dust with icing sugar if necessary. Red fruit jelly tastes good with it.