Sugar cake

Ingredients for 1 servings:

• 500 g flour
• 30 g yeast
• 80 g sugar
• 100 g brown sugar
• 300 ml milk, warm
• 80 g margarine
• 2 packets of vanilla sugar
• Cinnamon
• 2 eggs
• 150 g butter
• 2 tbsp coffee cream
• Salt
• 1 tsp sugar (lemon sugar)
• Fat, for the tray
• 150 g sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

as I know it from my hometown Dresden

First, grease a baking sheet. Sift the flour into a bowl. Make a deep well in the center, crumble the yeast into it, and mix it with 1 teaspoon of sugar, 5 teaspoons of milk, and a little flour in the well. Let this pre-dough prove for about 15 minutes. Add the margarine, sugar, 1 packet of vanilla sugar, lemon sugar, a little cinnamon, 2-3 eggs, a pinch of salt, and the remaining warm milk. Knead everything together until the dough becomes bubbly and pulls away from the sides of the bowl. Let it prove for about 30 minutes (best in an oven at around 50°C – avoid drafts!), then roll it out on the greased baking sheet. Lightly prick and press the dough all over with a fork. Spread the butter in small pieces over the dough. Mix 250g of white and brown sugar, the second packet of vanilla sugar, lemon sugar, a little cinnamon, and 2 tablespoons of coffee cream and spread it over the cake. Let it rise for about 20 minutes, or until it has doubled in size. Bake at 200 degrees Celsius (gas mark 3) for about 20 to 30 minutes. If you want the sugar cake to have a nice shine, you can place it on the top rack for the last 2 to 3 minutes. Remove the cake from the oven immediately after baking, otherwise it will become hard.