Easter yeast cake

Name: Easter yeast cake
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 400 ml Milk; 275 g Butter or margarine; 500 g Flour; 1 cube (42 g) Yeast; 300 g Sugar; 1 egg (size M); 7-10 Tbsp Salt; 200 g Coconut flake; 1 can(s) (446 ml, 280 g) Pineapple Grater; 7-10 Tbsp Cream, ground pistachios, cherries, pineapple pieces, lemon balm and sugar flowers

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

400 ml Milk
275 g Butter or margarine
500 g Flour
1 cube (42 g) Yeast
300 g Sugar
1 egg (size M)
7-10 Tbsp Salt
200 g Coconut flake
1 can(s) (446 ml, 280 g) Pineapple Grater
7-10 Tbsp Cream, ground pistachios, cherries, pineapple pieces, lemon balm and sugar flowers

Directions

1
Heat 375 ml milk and 75 g fat. Pour flour into a bowl, make a depression in the middle. Crumble yeast into the hollow, pour lukewarm milk over it, mix with a fork with some flour from the edge and let it stand covered in a warm place for about 15 minutes. Add 100 g sugar, egg and salt and knead to a smooth dough with the dough hooks of the hand mixer. Cover the dough and let it rise again for about 20 minutes.
2
In the meantime, melt the remaining fat in a pot. Add the grated coconut and pineapple and the remaining milk and sugar and mix. Roll out the yeast dough on a greased baking tray and let it rise for another 15 minutes, spread the icing on top and bake in a preheated oven (200 ° C/ gas: level 3) for 20-25 minutes. Cut the cake into pieces, decorate with cream tuffs, ground pistachios, cherries, pineapple pieces, lemon balm, sugar flowers. Results in about 30 pieces