Recipes
149
Yeast butter cake
Preparation time: 90–110minutes
Serves 20
Ingredients
1 cube of fresh yeast (42 g)
200 ml lukewarm milk
500 g plain flour
50 g sugar
A pinch of salt
50 g softened butter
1 egg
Topping ingredients
100 g softened butter
100 g flaked almonds
120 g sugar
8 g vanilla sugar
Accessories
Universal tray
Preparation
Crumble and stir the yeast into
lukewarm milk and dissolve. Add to the
flour, sugar, salt, butter and egg and
knead into a smooth dough. Cover and
prove in the oven at 35°C on
Conventional Heat for approx. 20–
25minutes.
Knead the dough lightly and roll out on
a universal tray. Cover and prove in the
oven again at 35°C on Conventional
Heat for a further 20minutes.
To make the topping, mix the butter
with the vanilla sugar and half of the
sugar. Make indentations in the dough
and, using two teaspoons, drop small
balls of the mixture into the
indentations. Sprinkle the remaining
sugar and flaked almonds over the top.
Leave to rise for another 10minutes
before baking until golden.
Settings
Oven function: Moisture Plus
Number/Type of bursts of steam: 1
Temperature: 170–180 °C
Water volume: approx. 100 ml
Shelf level: 2
1st burst of steam:
5 minutes after the start of the
programme
Duration: 20–25minutes
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