World`s Best Butter Cake À La Tante Ma`anne
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g flour
- 1 cube yeast
- 200 ml milk
- 180 g butter
- 180 g suar
- 1 teaspoon salt
- 1 packet vanilla sugar
- 1 egg (s)
- 3 tablespoon oil
- cream
- egg yolk
Print Recipe
Pin Recipe Instructions
- Dissolve the fresh yeast, 30 g butter and 1 teaspoon sugar in half of the lukewarm milk. Put the flour in a bowl and make a well in the middle. Carefully pour the oil and yeast mixture into the well. Mix with a little flour just as carefully, the result is the pre-dough. Cover with a little flour, the salt and 1 tablespoon of sugar and cover and let rise in a warm place for 15 minutes. Grandma`s insider tip: a thick pillow on top so that the dough is nice and warm.
- Mix the pre-dough with the rest of the milk and the egg and knead well until the dough bubbles up and can be easily removed from the bowl. Let the dough rise in a warm place for another 15-20 minutes until it has doubled in size. Then place the dough on a floured board, knead briefly and lift onto the greased baking sheet. Roll out with a floured cake roll, press on the edges and prick the entire dough with a fork. Let rise for another 15 minutes.
- Now distribute the softened butter evenly on the dough in small pieces and press down a little. Mix the sugar with the vanilla sugar and distribute evenly on the dough.
- Preheat the oven to 200 ° C top and bottom heat. Bake the cake on the middle rack for about 20-25 minutes until it has turned a nice color.
- After baking, mix the egg yolks and cream, brush the finished cake with it and make it shine.
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