Summary

Ingredients

• 500g flour
• 1 cube yeast
• 100 g suar
• 125 g butter
• 0.25 liter ¼ milk
• 1 egg (s)
• 1 pinch (s) salt

For covering:

• 125 g butter, cold
• 125 g almond (s), sliced
• 250 g powdered suar for the toppin

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Instructions

1. Put the flour in a bowl and make a well in the middle. Crumble the yeast into the well and sprinkle some sugar on the yeast. Put the remaining sugar and salt on top of the flour. Pour the lukewarm milk on the yeast. Place the egg on the edge, mix the milk with the flour, yeast and the egg using the dough hook on the hand mixer. Gradually add the butter and work it into a smooth dough. Cover the bowl tightly with cling film and let rise in a warm place (preferably under a woolen blanket). Let stand until it has doubled (approx. 20 minutes).
2. Roll out the dough on a greased baking sheet and let rise again for at least 15 minutes. Press holes in the dough with your fingers and put the cold butter in pieces into the holes. Spread the almonds on the cake. The cake is baked in a preheated oven for 15-20 minutes at 200 °. Spread icing on top of the cake, while it is still warm. It tastes best when it is warm.