Pull Apart Cake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 1 point dry yeast
- 60 g suar
- 1 point vanilla sugar
- 1 pinch (s) salt
- 50 g butter + 3 tablespoon butter
- 150 ml milk + 1 - 2 tablespoons milk
- 2 egg (s)
- 300 g currant jam
- 70 g currants, fresh
- 100 g powdered suar
- some butter for greasing
Print Recipe
Pin Recipe Instructions
- Heat the milk in a small saucepan and melt the butter in it. Mix the flour and yeast in a bowl and add the remaining ingredients and the warm milk-butter mixture. Knead everything into a smooth dough for about 5 minutes and then let rise in a warm place for at least 30 minutes.
- Knead the dough briefly once more with your hands and roll it out on a floured work surface into a square (50 x 50 cm). Brush with the jam and then cut into six strips of the same width. Divide the strips six times to make squares. Set up a greased loaf pan vertically and stack the pieces of dough on top of each other in the pan. The dough must rest covered for 30 minutes.
- Spread 3 tablespoons of butter on the top of the cake and bake the cake in a preheated oven at 150 ° C for approx. 35 minutes. After the cake has cooled, it can be overturned from the pan.
- For the finish, mix the powdered sugar with 1 - 2 tablespoons of milk to a glaze and distribute this with the fresh currants on the pull-apart cake.
- Tip: Alternatively, the dough can be coated with butter and cinnamon sugar and topped with pieces of apple and nuts.
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