Butter cake – something different

Ingredients for 1 servings:

• 280 ml milk
• ½ tsp salt
• ½ cube of yeast
• 500 g flour
• 1 tbsp vanilla sugar
• 90 g butter, soft
• 3 tbsp sugar
• 100 g hazelnuts
• 2 tbsp sugar
• 3 tbsp milk
• 1 tsp lemon juice
• 150 g brown sugar (white sugar works too)
• 50 g almond(s) (flakes)
• 20 g cornstarch
• 100 g butter, melted

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

filled and baked upside down…delicious

For an oval baking dish or a 26 cm springform pan. Important: The dish must be leak-proof, otherwise the butter will drip out! Mix the milk, salt, and yeast in a bowl and refrigerate for at least one hour. In a bowl, knead the flour, vanilla sugar, sugar, the softened butter, and the yeast/milk/salt mixture into a smooth dough. Let it rise until it has roughly doubled in size. Then knead the dough again briefly. Roll out into a rectangle measuring approximately 50 x 40 cm. Cut the dough into approximately 18 rectangles. For the filling, mix all the ingredients together. Place a teaspoon of this mixture in the center of each dough rectangle. Fold together and form into round balls. Line a baking dish with baking paper (it works best if the baking paper is placed wet in the dish), mix the flaked almonds with the sugar and cornstarch, and spread over the base. Pour the melted butter over the dough. Distribute the dough balls in the pan; they can be close together. Let them rise for another half hour. Bake at 160°C (convection oven) for about 30 minutes. Immediately after baking, turn out onto a wire rack and let cool. The yeast dough can, of course, also be made the traditional way!