Butter cake
Makes 20 slices
Dough ingredients
1 cube of fresh yeast (42 g)
200 ml milk, lukewarm
500 g strong white flour
50 g sugar
A pinch of salt
50 g butter
1 egg
Topping ingredients
100 g butter
100 g flaked almonds
120 g sugar
4 tsp vanilla sugar
Method
Dissolve the yeast in lukewarm milk.
Then add to the flour, sugar, salt, butter
and egg and knead until you get a
smooth dough. Cover and place in the
oven to prove for approx. 20 minutes
using Conventional heat at 35 °C.
Punch down and then roll out onto a
universal tray. Cover and prove for
another 20 minutes in the oven using
Conventional heat at 35 °C.
Mix the butter with the vanilla sugar and
half of the sugar. Make indentations in
the dough with your fingers and then,
using two teaspoons, drop small balls
of the mixture into the indentations.
Sprinkle the remaining sugar and flaked
almonds over the top.
Allow to prove for another 10 minutes
and bake until golden.
Settings
Oven function
Moisture plus
d
Number/type of
bursts of steam
Aut§
Temperature
160–180 °C
Amount of water
approx. 150 ml
Shelf level
2
1st burst of steam
Automatic
Duration
25–30 minutes
Recipes
136
Summary of Contents for H6160B
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