Juicy butter cake

Name: Juicy butter cake
Cook time: 45 min
Total time: 45 min
Yield: 24
Ingredients: 300 ml Milk; 225 g Butter; 1 cube (42 g) Yeast; 500 g Flour; 1 pinch Salt; 175 g Sugar; 1 package Vanillin sugar; 1 egg (size M); 75 g flaked almonds; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 24

300 ml Milk
225 g Butter
1 cube (42 g) Yeast
500 g Flour
1 pinch Salt
175 g Sugar
1 package Vanillin sugar
1 egg (size M)
75 g flaked almonds
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Warm milk in a pot lukewarm. Melt 100 g butter at low heat and let it cool down lukewarm. Crumble yeast into the lukewarm milk and stir with a whisk until the yeast has dissolved. Put flour, salt, 100 g sugar, vanillin sugar, egg and melted butter into a mixing bowl, pour yeast milk over it, knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes. Knead the dough with floured hands on the floured work surface again. (If the dough is too sticky, you can knead in 1-2 tbsp. flour additionally!) Put it on a greased grease pan of the oven and roll it out evenly.
2
Leave to rise in a warm place for another 30 minutes. Cut 125 g cold butter into small cubes and press them evenly distributed into the yeast cake. Sprinkle with flaked almonds and 75 g sugar. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Take out, let cool down a little. Tastes best fresh. Whipped cream tastes best with it
3
Waiting time 1 hour