{"id":163,"date":"2009-03-27T19:36:35","date_gmt":"2009-03-27T06:36:35","guid":{"rendered":"https:\/\/www.foursistersfood.com\/?p=163"},"modified":"2009-03-28T11:10:48","modified_gmt":"2009-03-27T22:10:48","slug":"163","status":"publish","type":"post","link":"https:\/\/www.foursistersfood.com\/?p=163","title":{"rendered":"BUTTER KUCHEN"},"content":{"rendered":"

This\u00a0is adapted from a recipe of Rory’s Gran. She used farm butter instead of cream – I find that the thickened cream works really well. It is really yummy for afternoon tea.\u00a0<\/span><\/span><\/span><\/span><\/span><\/p>\n

Ingredients<\/span><\/span><\/span><\/span><\/span><\/h2>\n

Dough<\/strong><\/span><\/span><\/span><\/span><\/p>\n

500g flour<\/span><\/span><\/span><\/p>\n

2t dry yeast<\/span><\/span><\/span><\/p>\n

\u00bc c sugar<\/span><\/span><\/span><\/p>\n

75g butter<\/span><\/span><\/span><\/p>\n

250ml lukewarm milk<\/span><\/span><\/span><\/p>\n

2 small eggs<\/span><\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

Topping<\/span><\/span><\/span><\/span><\/strong><\/p>\n

300ml thickened cream<\/span><\/span><\/span><\/p>\n

Soft brown sugar<\/span><\/span><\/span><\/p>\n

Ground cinnamon<\/span><\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

Method<\/span><\/span><\/span><\/strong><\/p>\n

    \n
  • Mix together \u00bd the milk with a teaspoon of the sugar and the yeast<\/span><\/span><\/span><\/li>\n
  • Leave in a warm place to froth<\/span><\/span><\/span><\/li>\n
  • Rub the butter into the flour and add the sugar \u2013 mix. I do this all in the food processor<\/span><\/span><\/span><\/li>\n
  • Add the yeast mixture, balance of milk & the eggs to flour.<\/span><\/span><\/span><\/li>\n
  • Mix well until the dough is of a sticky\/stretchy consistency<\/span><\/span><\/span><\/li>\n
  • Place in a bowl and leave, in a warm place, to rise until double in size<\/span><\/span><\/span><\/li>\n
  • Knead and then roll dough out to fit a roasting pan<\/span><\/span><\/span><\/li>\n
  • Leave to rise again<\/span><\/span><\/span><\/li>\n
  • When risen, sprinkle liberally with cinnamon and then with brown sugar<\/span><\/span><\/span><\/li>\n
  • Using the back of a wooden spoon make holes all over the dough<\/span><\/span><\/span><\/li>\n
  • Using two teaspoons place little blobs of cream on the holes.<\/span><\/span><\/span><\/li>\n
  • Bake in 190\u00baC oven for about 10 mins or until cooked<\/span><\/span><\/span><\/li>\n<\/ul>\n

    \"butter-kuchen\"<\/span><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

    This\u00a0is adapted from a recipe of Rory’s Gran. She used farm butter instead of cream – I find that the thickened cream works really well. It is really yummy for afternoon tea.\u00a0 Ingredients Dough 500g flour 2t dry yeast \u00bc c sugar 75g butter 250ml lukewarm milk 2 small eggs \u00a0 Topping 300ml thickened cream […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[7],"tags":[38,39],"class_list":["post-163","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-baking","tag-tea"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/ss8Td-163","_links":{"self":[{"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=\/wp\/v2\/posts\/163","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=163"}],"version-history":[{"count":9,"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=\/wp\/v2\/posts\/163\/revisions"}],"predecessor-version":[{"id":177,"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=\/wp\/v2\/posts\/163\/revisions\/177"}],"wp:attachment":[{"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=163"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=163"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=163"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}