Small sugar cake

Ingredients for 4 servings:

• 1 point dry yeast
• 50 g sugar
• 50 g butter
• 190 g flour
• 125 ml milk
• 70 g butter, soft
• 5 tbsp sugar
• Vanilla sugar (Bourbon)
• Cinnamon

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

uncomplicated, without egg

Melt the butter in a MicroPlus jug for 2 minutes at 600 watts, add the milk. If the mixture isn’t too hot or cold, immediately knead it with the remaining ingredients in the Peng bowl using the spatula until a glossy dough forms. Cover the bowl and let it rise in a warm water bath in the sink for about 30 minutes (the lid will pop open audibly when the dough has risen enough). Preheat oven to 250°C (480°F). Knead again and press it into a springform pan with your hands. Spread the sugar over the dough. Sprinkle a little cinnamon and vanilla sugar over it. Sprinkle the butter in small pieces over the dough. Bake on the top rack for 6-8 minutes. Remove immediately, otherwise the cake will become dry. Let it cool in the pan for 5 minutes. Tip: Store leftovers in the refrigerator and “refresh” them for a few seconds (about 12 seconds per slice) in the microwave at 800 watts.