Buttermilk yeast cake

Name: Buttermilk yeast cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 24
Ingredients: 250 ml Buttermilk; 1 cube (42 g) fresh yeast; 125 g Sugar; 1 package Vanillin sugar; 500 g Flour; 1 pinch Salt; 25 g soft butter; 1 egg (size M); 2 can(s) (425 ml) Apricots; 150 g Student food; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 24

250 ml Buttermilk
1 cube (42 g) fresh yeast
125 g Sugar
1 package Vanillin sugar
500 g Flour
1 pinch Salt
25 g soft butter
1 egg (size M)
2 can(s) (425 ml) Apricots
150 g Student food
2 TABLESPOONS Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Warm buttermilk only slightly, crumble yeast into it and dissolve. Put the sugar, vanilla sugar, flour, salt, butter and egg in a mixing bowl and pour the buttermilk-yeast mixture over it.
2
Knead with the dough hooks of the hand mixer to a smooth dough. Let the dough rise in a warm place for approx. 45 minutes. In the meantime drain the apricots on a sieve. Roughly chop the trail mix.
3
Knead the dough again with floured hands and place it evenly on a well greased baking tray. Leave to rise again for another 15 minutes in a warm place. Spread the apricots evenly on the dough and sprinkle with trail mix.
4
Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes. Dust with icing sugar.