Sugar cake in the Omnia oven

Ingredients for 1 servings:

• 65 ml milk, 1.5%, lukewarm
• 14 g fresh yeast
• 8 g sugar
• 20 g spelt flour type 630
• 180 g spelt flour type 630
• 22 g sugar
• 1 pinch of salt
• 2 pinches of baking powder
• 1 egg(s), size M
• 35 ml cream, 35%
• 30 g sugar
• 1 pinch of cinnamon
• 50 g butter
• 10 g butter
• 2 tbsp breadcrumbs

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 5 minutes

with spelt flour

In a mixing bowl, mix all the ingredients for the starter dough together, cover, and let rise for about 10 minutes. When bubbles have formed, add the ingredients for the main dough and knead everything thoroughly. Cover and let the dough rise for about 30-40 minutes. Grease the Omnia pan with butter and sprinkle with breadcrumbs. Remove the dough from the bowl, knead briefly again, pour into the pan, and press down flat. Place the lid on the pan and let the dough rise for another 30 minutes. Use a wet finger to make indentations in the dough and add a little butter to each one. Mix the sugar and cinnamon together, then sprinkle over the dough. Bake the cake on the lowest heat on the gas stove with the gas turned up full for about 5 minutes. Then reduce the heat to half and bake for another 25 minutes. Check that the cake is cooked through (use a skewer test). For the last 5 minutes, bake again with the heat turned up to high to give the cake some color. A tip when using dry yeast: Replace the 14 g of fresh yeast with 3 g of dry yeast and combine all the ingredients from the pre-dough and main dough in the bowl and knead. All ingredients should be at room temperature, and the milk should be lukewarm.