Yellow Parish Fair Cake with Semolina Smear
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 3 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g flour
- 30 g butter
- 30 g mararine
- 50 grams sugar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- some lemon juice, or lemon flavor
- 0.5 teaspoon ½ rum flavor
- 18 g yeast
- 70 ml milk, lukewarm
- Fat, for the baking sheet
For covering:
- 750 ml milk
- 75 g butter
- 75 g mararine
- 150 grams sugar
- 100 g semolina (soft wheat)
- 1 pinch (s) salt
- some lemon juice, or lemon flavor
- 5 drops butter-vanilla flavor
- 1 shot aroma (arrak-)
- 0.5 can ½ saffron
- Raisins
- Sugar, brown
Print Recipe
Pin Recipe Instructions
- Dough:
- Stir the yeast and sugar into the lukewarm milk.
- Mix all other ingredients, pour in the yeast milk and use the dough hook of the mixer to form a smooth dough. Cover with a cloth and let rise in a warm, draft-free place. If nothing has happened after approx. 1 hour, stir in a little lukewarm milk or move it to a warmer place. When the dough has doubled in volume, knead it again thoroughly by hand and roll it out on a greased baking sheet.
- Covering:
- Bring the milk, butter and margarine to a boil in a saucepan. Stir in sugar and semolina, cook well and let the semolina swell on the stove, which is switched off. Mix the saffron with a little milk, stir together with the flavors into the semolina and let cool down a little. Spread smear on the prepared dough, leaving a small edge and sprinkling raisins on top. Cover again with a cloth and let rise for about 15 minutes.
- Bake at 200 ° C for about 30 minutes, then sprinkle with a little brown sugar.
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