East Prussian sugar cake

Ingredients for 1 servings:

• 500 g flour or gluten-free flour
• 1 packet of dry yeast
• 75 g sugar
• 1 pinch of salt
• 100 g butter or vegan (Alsan)
• 200 ml milk, lukewarm or plant-based drink
• 1 egg(s), egg substitute, or simply omit, then add a little more milk or plant-based drink
• Flour for the work surface and rolling pin
• Grease for the tray
• 250 g sugar
• 250 g butter or vegan (Alsan)

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 15 minutes

very simple, vegan and gluten-free option available in the recipe

For the yeast dough, melt the butter in a saucepan, add the milk, and heat until lukewarm. If it gets too hot, be sure to let the mixture cool, otherwise the yeast will die. In the meantime, combine the dry ingredients for the dough. Then add the egg and the butter-milk mixture. Knead everything into a dough. It should hold its shape and not be too sticky. If the consistency isn’t right, add a little flour or milk as needed and knead again. Repeat until you get the dough just right. Form the dough into a ball in the bowl, cover with a tea towel, and let it rise in a warm place (near a radiator, stove, etc.) for at least 30 minutes. Avoid drafts. Meanwhile, for the glaze, melt the butter in a saucepan. Grease a baking sheet. Preheat the oven to 180°C (top and bottom heat). Knead the rested dough again with a little flour. Dust the work surface and a rolling pin with flour and roll out the dough into a base, about 1 cm thick. This should fit easily onto the baking sheet. Tip: Dust the surface of the dough with flour, fold the dough over, and place it on the baking sheet. Now unfold it again. Pour the melted butter over the dough. It should float. Then sprinkle sugar generously over it using a tablespoon. It should be nice and thick. In most places, the sugar will not be visible yet, as it will sink under the melted butter. Bake the cake at 180°C (top/bottom heat) for about 20 minutes. Note: You can also use any other yeast dough you like. In this case, you only need an extra 250 g of butter or Alsan and about 250 g of sugar for the topping.