Butter cake

Ingredients for 16 servings:

• 250 ml milk
• 1 cube of yeast, fresh or sachet of dry yeast
• 75 g sugar
• 375 g flour
• 1 egg(s)
• 1 pinch of salt
• 75 g butter
• 100 g butter
• 100 g sugar
• 40 g almond(s) (flakes)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Yeast dough on the tray

Warm the milk slightly and add the finely crumbled fresh yeast, or sprinkle the dried yeast into the milk. Add the flour, sugar, egg, and softened butter one at a time. Mix all ingredients together until the dough pulls away from the bowl. Immediately spread the dough onto a baking sheet and let it rise for about half an hour. For the topping, melt half of the butter and brush it over the dough, then scatter the remaining butter on top in flakes. Sprinkle with sugar and almonds and bake in a preheated oven at 190 degrees Celsius for about 20-25 minutes. I find this recipe wonderfully straightforward because you can spread the dough onto the baking sheet straight away. After the dough has risen, spreading it on the baking sheet is often a lot more difficult.