Hungarian Butter Cakes
Indulge in the delicate, buttery perfection of Hungarian Butter Cakes—a classic European treat that’s both simple and irresistible. These melt-in-your-mouth pastries are made with a rich dough crafted from high-quality ingredients like unsalted butter, egg yolks, and a hint of vanilla, resulting in a crumbly yet tender texture. With minimal prep time and just 25 minutes in the oven, they come together effortlessly, making them an ideal choice for a quick dessert or an elegant tea-time companion. Finished with a light dusting of powdered sugar, these golden-brown cakes are as beautiful as they are delicious. Perfectly portioned for sharing, this six-serving recipe brings a touch of old-world charm to your table that’s sure to impress.
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 170 grams Unsalted butter
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 1 teaspoon Vanilla extract
- 2 large Egg yolks
- 2 tablespoons Whole milk
- 10 grams Powdered sugar (for garnish)
Instructions
Preheat your oven to 180°C (350°F) and prepare a baking sheet by lining it with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, and salt.
Cut the cold unsalted butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
In a separate small bowl, mix the egg yolks, vanilla extract, and milk until well combined.
Gradually add the wet mixture to the dry ingredients, stirring until the dough comes together. Do not overmix.
Turn the dough out onto a lightly floured surface and knead briefly to form a smooth ball. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
After chilling, roll the dough out to a thickness of about 1/2 inch on a floured surface. Use a round cookie cutter or the rim of a glass to cut out circles, re-rolling scraps as needed.
Place the dough circles on the prepared baking sheet, spacing them about 1 inch apart.
Bake the butter cakes in the preheated oven for 20-25 minutes, or until the edges are golden and the tops are lightly browned.
Remove the cakes from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Dust the cooled butter cakes with powdered sugar before serving.
Nutrition Facts
Calories |
2482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.1 g | 203% | |
| Saturated Fat | 89.1 g | 446% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 749 mg | 250% | |
| Sodium | 2416 mg | 105% | |
| Total Carbohydrate | 246.3 g | 90% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 62.7 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 153 mg | 12% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 386 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
