Yeast – Cup Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 cube yeast
- 1 teaspoon sugar
- 5 tablespoon milk, lukewarm
- 500 g flour, (wheat flour, 550)
- 150 grams sugar
- 1 packet vanilla sugar
- 6 drops flavor, (baking oil, lemon)
- salt
- 200 g butter, melted or mararine
- 3 egg (s)
- liter ⅛ milk, lukewarm
- 125 g raisins
- Margarine, for greasing the mold
- Breadcrumbs
- powdered sugar
Print Recipe
Pin Recipe Instructions
- This recipe always works and doesn`t get dry:
- Make yeast milk by crumbling the yeast cube, sprinkling with 1 teaspoon of sugar and 5 tablespoon. Add warm (not hot) milk, stir carefully and let stand for 15 minutes at room temperature.
- Put the flour in a bowl, add the sugar, baking oil, a pinch of salt, the melted butter and the eggs, stir briefly (with a food processor or similar), add the yeast milk and finally the rest of the milk. Beat or knead until bubbles form. Cover and let rise in a warm, not hot, not drafty place until the batter has roughly doubled. Depending on the heat, this can take up to 1 hour.
- In the meantime, wash the raisins, drain well and finally fold them into the yeast dough.
- Grease the form, sprinkle with breadcrumbs, pour in the dough. Put in the cold oven and let rise again until it is about 1/3 higher.
- Then turn on the oven to 175 - 200 degrees depending on the oven and bake for about 50 minutes. After 35 minutes check whether the surface is not getting too dark, cover with aluminum foil if necessary.
- Let cool down briefly, turn over and let cool down completely.
- Sprinkle cold with powdered sugar.
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