Butter cake

Name: Butter cake
Cook time: 40 min
Total time: 40 min
Yield: 24
Ingredients: 225 g Butter; 500 g Flour; 225 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 1 egg (size M); 250 ml Milk; 1 cube (42 g) fresh yeast; 100 g flaked almonds; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 24

225 g Butter
500 g Flour
225 g Sugar
1 pinch Salt
1 package Vanillin sugar
1 egg (size M)
250 ml Milk
1 cube (42 g) fresh yeast
100 g flaked almonds
7-10 Tbsp Flour
7-10 Tbsp Fat and flour

Directions

1
Melt 100 g butter in a small pot. Put the flour, 100 g sugar, salt and vanillin sugar into a mixing bowl and mix. Add the egg. Warm the milk in a small pot lukewarm, crumble the yeast into it, stir well so that the yeast dissolves. Put butter and yeast-milk mixture into the mixing bowl and knead everything with the dough hooks of the hand mixer to a smooth, smooth dough. Cover and leave to rise in a warm place for about 40 minutes. Then knead again well with floured hands and put it on a greased baking tray sprinkled with flour and roll out evenly.
2
Cover and leave to rise in a warm place for about 20 minutes. In the meantime, dice the remaining butter. Press hollows into the yeast dough with floured back of your hand and distribute the butter cubes evenly. Sprinkle with almonds and remaining sugar. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 20 minutes. Remove from the oven, place on a rack and allow to cool