Butter Cake - Miele H 5081 BP User Instructions

Cakes

Butter cake

Serves approx. 20
Mixture:
480 g strong white flour
50 g soft butter
180–220 ml lukewarm milk
40 g fresh crumbled yeast or 2 x 7 g
sachets of fast action dried yeast
60 g sugar
A pinch of salt
1 egg yolk
Topping:
150 g soft butter
4 tsp vanilla sugar
100 g sugar
150 g flaked almonds
Method:
1. Place the flour, butter, yeast, sugar,
salt and egg yolk in a mixing bowl. Add
enough milk to blend into a smooth,
velvety dough.
2. Leave to prove for about 20 minutes
at room temperature. Punch down,
then roll out on a baking tray and leave
to rise for another 20 minutes. When
risen make indentations in the top with
your fingers.
3. To make the topping, mix the butter
with the vanilla sugar and half of the
sugar. Using two teaspoons, drop small
balls of the mixture into the
indentations. Sprinkle the remaining
sugar and flaked almonds over the top.
4. Place the cake in the oven and start
the Automatic programme.
70
If you are not using the Automatic
programme, leave to rise for another 10
minutes before baking until golden.
Use one of the following functions:
Automatic / Cakes / Butter cake
Baking duration: Approx. 39 minutes
or:
Fan plus
Temperature: 160–180 °C
Shelf level: 2
Baking duration: 25–30 minutes
or:
Conventional heat
Temperature: 180–200 °C
Shelf level: 2
Baking duration: 15–22 minutes +
pre-heating
Tip
To make your own vanilla sugar:
Split a vanilla pod lengthwise and then
cut each half into quarters. Place in a
sealed jar with 500 g of caster sugar
and leave for 3-4 days before using to
allow the flavours to blend. The pulp
can be scraped out of the pods for an
even more intense flavour.