Sugar cake with yeast dough

Ingredients for 1 servings:

• 1 packet of dry yeast
• 125 g milk
• 50 g sugar
• 50 g butter, melted
• 190 g wheat flour type 405
• Butter for the mold
• 4 tbsp sugar
• 1 pack of tonka sugar
• 50 g butter, cold
• 1 tsp cinnamon powder

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 25 minutes

with cinnamon sugar

For the dough, mix the milk with 1 teaspoon of sugar and heat. Stir in the dried yeast and let stand for 10 minutes until small bubbles form. Sift the flour, mix with the yeast milk and butter to form a dough. The dough will be a little sticky, but that’s okay. Cover and let rise for 30 minutes, until it has roughly doubled in size. Lightly butter a 20cm springform pan, spread the dough in the pan, and cover and let rise for another 15 minutes. Preheat the oven to 210°C (top/bottom heat). Mix the sugar, tonka sugar, and cinnamon powder. Sprinkle over the risen dough and top with butter flakes, pressing them slightly into the dough. Place in the top section of the preheated oven and bake for approx. 15-18 minutes. The sugar should caramelize slightly.