Buttergeback (Christmas Cookie)

Ingredients

• •4 cups flour
• •2 teaspoons baking powder
• •1 cup sugar
• •2 eggs
• •1 teaspoon vanilla extract
• •2 ½ sticks sweat-cream unsalted butter
• •1 teaspoon water

Directions

1. 1Mix flour, yeast and sugar, melt butter and mix with lukewarm milk. Add the egg and beat until smooth. Cover and let rise in a warm place until the dough doubles in size. Punch down dough and place in a greased 10 inch springform pan. Let rise one more time until the dough doubles in size. Melt the butter in a skillet and add sugar, let it simmer for about 5 minutes or until almonds turn golden brown; take off the heat and add the milk. Cook for another 5 minutes. Spread it on top of the dough when it is lukewarm. Bake in a preheated oven at 375 degrees for about 30 minutes. Take out of the form and cool and cut in two layers. Prepare the pudding, let it cool and spread it in between the layers. Sprinkle the top with powdered sugar. The cake is also sometimes filled with whipped cream instead of pudding.