Yeast Butter Cake - Miele 11 197 290 / 00 Cookbook

Cakes

Yeast butter cake

Preparation time: 95 minutes
Serves 16
For the dough
42 g fresh yeast
160 ml milk, 3.5% fat | lukewarm
400 g plain white flour
40 g caster sugar
A pinch of salt
40 g butter
1 medium egg
For the topping
80 g butter | softened
1 ½ tsp. vanilla sugar
100 g caster sugar
80 g flaked almonds
For the glass tray
1 tbsp. butter
Accessories
Glass tray
Preparation
Stir the yeast into the milk to dissolve it.
Knead the remaining ingredients for
about 3–4 minutes to a smooth dough.
Form the dough into a ball, place in a
bowl in the oven and cover with a damp
cloth. Prove according to the settings in
proving phase 1.
Grease the glass tray. Knead the dough
briefly and roll out on the glass tray.
Cover with a damp cloth and prove
according to the settings in proving
phase 2.
For the topping, mix together the butter,
vanilla sugar and half the sugar. Make
little indentations in the dough with your
fingers. Pour the butter and sugar
34
mixture into the indentations. Spread
the remaining sugar and the flaked
almonds over the dough.
Automatic programme:
Start the Automatic programme and
place the cake in the oven.
Manual:
Leave to prove at room temperature for
10 minutes. Then place in the oven and
bake until golden.
Settings for
proving yeast dough
Proving phases 1 and 2
Special applications | Prove yeast
dough
Temperature: 30 °C
Proving time: 20 minutes for each
phase
Automatic programme
for baking yeast butter cake
Cakes | Yeast butter cake
Programme duration: 28 minutes
Manual
Oven functions: Fan Plus
Temperature: 170 °C
Booster: Off
Pre-heat: Off
Crisp function: Off
Duration: 25–30 minutes
Shelf level: 2