Butter Cake - Miele H 5961 User Instructions

Butter cake

Serves approx. 40
Mixture:
960 g strong white flour
100 g soft butter
360-440 ml lukewarm milk
80 g fresh yeast or 2 x 7 g sachets of
fast action dried yeast
120 g sugar
A pinch of salt
2 egg yolks
Topping:
300 g soft butter
12 tsp vanilla sugar
200 g sugar
300 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 15 minutes
at room temperature. Punch down,
then roll out on a baking tray and leave
to rise for another 15 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. Leave to rise for another 10 minutes
before baking until golden.
Use one of the following functions:
Automatic / Cakes / Butter cake
Duration: approx. 39 minutes
or:
Fan plus
Temperature: 160–180 °C
Shelf level: 1
Duration: 25-30 minutes
or:
Conventional heat
Temperature: 180-200 °C
Shelf level: 2
Duration: 15-22 minutes + pre-heating
Tip
– The dough can be proved using the
"Automatic / Cakes / Yeast dough"
programme.
– 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. For a stronger flavour, scrape
the seeds out of the pod and add to
the sugar.
Cakes
63