German Butter Sheet Cake
A classic sheet-pan yeast cake featuring characteristic rich butter pockets, sugar, and sliced almonds.
- 65 min
- 241 kcal / serving
- medium
- vegetarian
- Protein
- 4.6 g
- Fat
- 12.5 g
- Carbs
- 27.5 g
Contains: gluten, egg, milk, tree nuts (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
16 servings
- 375 g wheat flour
- 1 pack dry yeast
- 50 g sugar (for the dough)
- 200 ml milk (lukewarm)
- 50 g butter (melted)
- 1 pc egg (medium)
- 1 pinch salt
- 120 g butter (cold, for the dimples)
- 100 g sugar (for sprinkling)
- 80 g sliced almonds
Method
- Knead flour, yeast, 50 g sugar, lukewarm milk, melted butter, egg, and salt into a smooth dough, then let rise in a warm place for 45 minutes.
- Roll out the dough onto a greased baking sheet, cover, and let it rise for another 20 minutes.
- Preheat the oven to 200 °C (top/bottom heat).
- Use your index finger to press deep dimples into the risen dough at regular intervals.
- Place a small piece of the cold butter into each of the pressed dimples.
- Sprinkle the cake evenly with the 100 g sugar and the sliced almonds, bake for about 15 minutes until golden brown and cut into 16 pieces.
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