Fine butter cake muffins

Name: Fine butter cake muffins
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1/2 cube (21 g) fresh yeast; 4 TABLESPOONS + 125 g sugar; 100 g Butter; 125 ml Milk; 5 TABLESPOONS Whipped cream; 1 pinch Salt; 300 g Flour; 7-10 Tbsp grated rind of 1 untreated lemon; 1 egg (size M); 1 Egg yolk (size M); 50 g flaked almonds; 7-10 Tbsp Grease; 12-24 Paper sleeves

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1/2 cube (21 g) fresh yeast
4 TABLESPOONS + 125 g sugar
100 g Butter
125 ml Milk
5 TABLESPOONS Whipped cream
1 pinch Salt
300 g Flour
7-10 Tbsp grated rind of 1 untreated lemon
1 egg (size M)
1 Egg yolk (size M)
50 g flaked almonds
7-10 Tbsp Grease
12-24 Paper sleeves

Directions

1
Stir yeast with 1 tablespoon of sugar until liquid. Melt 50 g butter, remove from heat. Add milk and cream. Put salt, flour, 3 tablespoons of sugar, lemon rind and egg in a bowl. Add milk mixture and yeast and immediately knead to a smooth dough with the dough hooks of the hand mixer.
2
Cover and leave to rise for approx. 45 minutes in a warm place. Grease the hollows of a muffin tray (12 hollows) well. Knead the dough again and divide it into 12 equal pieces. Form into balls and place in the hollows. Cover and let rest in a warm place for another 15 minutes. Mix the egg yolks with 125 g sugar to form crumbles. Melt 50 g butter. Press a depression in the middle of each muffin with a spoon handle. Spread the butter over it. Sprinkle sugar crumbles and flaked almonds over the muffins.
3
Melt 50 g butter. Press a depression in the middle of each muffin with a spoon handle. Spread the butter over it. Sprinkle sugar crumbles and flaked almonds over the muffins. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Allow to cool briefly, remove from the tin and let cool on a cake rack. Place in paper sleeves
4
2 hours waiting time