Summary

Ingredients

• 500g flour
• 100 g suar
• 1 cube yeast or
• 1 sachet dry yeast
• 80 g mararine
• 1 pinch (s) salt
• 1 sachet vanilla sugar or
• some vanilla
• 0.5 teaspoon ½ lemon peel, untreated, grated or
• Aroma (lemon peel aroma)
• 250 ml milk, lukewarm
• 150 g potato (s), boiled (preferably from the day before), rated, possibly more
• 100 g raisins, possibly a little more or less
• 50 g lemon peel, possibly chopped a little
• 50 g orane peel, possibly a little chopped

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Instructions

1. The recipe is designed for a baking sheet. When it comes to flour, you can choose between wheat flour or the more wholesome variant. Then use wholegrain wheat or spelled flour and half wheat flour each. A classic yeast dough is made from the ingredients (including milk).
2. This is super fast in the bread maker. To do this, crumble the yeast into the lukewarm milk and stir it briefly. In the bread maker you now add flour, sugar, salt, margarine, vanilla sugar, lemon peel and the yeast-milk mixture.
3. Now knead the dough well on the kneading level (please observe the operating instructions for the bread maker!). If there is no fresh yeast in stock, no problem Dry yeast is ideal. Mixing with the milk is then not necessary.
4. If you don`t have a bread maker, you can make the dough in the classic way. To do this, pour the flour onto the workplace (or into a large bowl). The dry ingredients are mixed with the flour. Now crumble the fresh yeast into the lukewarm milk, stir and place in a small well pressed into the flour. Mix and knead all of these ingredients until you get a soft dough. Cover and let the dough rise for at least 15 minutes.
5. The rest of the preparation is the same for both variants: Knead in the moist ingredients (potatoes, raisins, lemon peel, orange peel). Knead the dough briefly again, place on a baking sheet lined with baking paper and roll out or knead with your hands. Let rise again for at least 15 minutes.
6. Spread a few flakes of butter on the dough and bake in the preheated oven for about 30 minutes (please make a stick test). When the cake is golden yellow, take it out of the oven and immediately butter and sprinkle with a little cinnamon sugar. This cake tastes lukewarm with a good tea or coffee.
7. If there is anything left of the cake, you can sprinkle the cake (or the pieces) with water from below and put it in the oven. Set to baking temperature and let it bake briefly. Just let it warm up, no more baking! Tastes (almost) like freshly baked.