Butcha Bread – Danish Coffee Cake Recipe (Definitely NOT Keto but Oh. My. Gosh you guys…)

Overall since I began implementing the keto diet for some weight loss, which became an issue due to what I not-so-lovingly call “stupid menopause”, I haven't felt tempted to cheat too much because there are so many tasty and satisfying keto foods.  (Not that I've lost more than a few pounds so far.  I think it's because it's so easy to eat too many carbs each day since they're EVERYwhere.)

BUT two of my cheats were because of this Butcha Bread.  And it was worth every bite.

By the way, Butcha Bread is pronounced “Boo-cha” and is also called, “Danish Coffee Cake” — the recipe comes from my dear friend Phyllis who got it from her grandmother.  It's quite wonderful because it has a touch of sweet, but not too much.  She usually makes it for special family occasions, and I'll have to keep it as only a rare treat around here too or things could easily get out of hand…

Watch the video for how to make Butcha Bread (scroll down more for the full recipe):

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Print Recipe

Butcha Bread -- Danish Coffee Cake

Good luck with your self-control once you try this.  Just sayin'...  You've been warned.  🙂

Servings: 2 loaves

Author: Phyllis via Kelly the Kitchen Kop

Ingredients

• My Kelly's notes are in parenthesis...
• 1 package of yeast 2 1/4 teaspoons
• 1/8 cup lukewarm water
• 1 cup milk read more here about healthy milk options and what to steer clear of
• 1/2 cup organic cane sugar or organic brown sugar
• 1/4 cup organic goat butter I used regular pastured butter
• 1 1/2 teaspoons sea salt
• 1 organic free range egg hopefully you know someone who raises hens who can be found out pecking around on their no-spray pasture!
• 4 cups of artisan organic flour I didn't have any like Phyllis uses so I used 3 cups organic unbleached bread flour and 1 cup organic einkorn flour

For the toppings:

• More melted butter about 2 Tablespoons
• About 1/4 cup organic cane sugar
• About 1/8 cup organic brown sugar
• Cinnamon to sprinkle all over the top
• Chopped roasted pecans, optional (I roast them easily by putting them on a cookie sheet in the oven on broil for 5-7 minutes-watch closely so they don't burn.) Even better, use crispy pecans!

Instructions

• Dissolve yeast in warm water (not hot water because it'll kill the yeast).  I did this in my beloved Bosch kitchen mixer. (seriously I love that thing -- I've had it for years and use it many times a week, it's been a workhorse in my kitchen!)
• Heat milk, sugar, butter, and salt in a medium saucepan just until warm and butter is melted, set aside to cool.  While it's cooling, butter your bread pans.  Once the milk mixture is just warm to the touch, beat in the egg, then add to the yeast-water mixture.  Add flour and knead -- I did this for a couple of minutes in my Bosch.
• Roll the dough out onto a lightly floured surface, use a rubber spatula if needed.  Cut the dough in half and put one part onto a floured surface, roll to 1/4 inch thick, about 9"x 14"-ish.  Brush on melted butter, sprinkle with toppings and roll up using the shorter side.  Lift into the bread pan, place it seam down, and repeat with the other half.  Drizzle the loaves with any leftover butter.
• Let rise until double in size, then bake at 325 for 45-60 minutes.

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• Why we ditched reverse osmosis water and what we got instead (it's more affordable too!)