Summary

Ingredients

• 500 g flour, type 550
• 1 cube yeast
• 250 grams sugar
• 0.25 liter ¼ milk, lukewarm
• 1 egg (s)
• 100 g butter, melt
• 125 g butter, cold
• 125 g almond (s), sliced
• 1 teaspoon sugar
• Grease for the tin

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Instructions

1. Put the flour in a sealable bowl and make a well in the middle. Put the crumbled yeast and 1 teaspoon sugar in the well and mix with a little lukewarm milk. Put the lid on the bowl and place in a basin with warm water. Let rise for 10 minutes.
2. Put 125 g sugar, the egg, the rest of the lukewarm milk and the melted butter in the bowl and knead everything well until the dough comes off the edge of the bowl. Let the dough rise in the closed bowl in a water bath for 15 minutes.
3. In the meantime, preheat the oven to 220 ° C and grease a baking sheet (drip pan).
4. Roll out the well-risen dough on the baking sheet and prick several times with a fork. Cut 125 g of cold butter into small cubes and spread on the dough, then pour the almonds on top and sprinkle with 125 g of sugar.
5. Let rise again briefly and bake in the hot oven for 10 minutes.