Ingredients
- For the dough
- 160 g milk, room temperature
- 350 g flour, type 550
- 20 g fresh yeastÂ
- 50 g butter, room temperature
- 30 g cane sugarÂ
- 1 egg, room temperature
- 1 tsp saltÂ
- Also
- +/- 60 g butter, room temperatureÂ
- 3 – 4 tbsp cane sugarÂ
Instructions
- Dissolve the yeast in 2 – 3 tablespoons milk and set aside. Heat the remaining milk, butter and sugar until the butter has melted without boiling. Leave to cool for 10 minutes.
- Pour the flour into a bowl. Add the milk mixture, egg and dissolved yeast. Mix the dough quickly with a wooden spoon and knead and tap for a good 10 minutes until a smooth ball is formed. Cover and leave to rest for 40 minutes.Â
- Grease and flour a suitable tart or baking tin.Â
- Degas the dough briefly, shape into a round and press into the tin with your hands. Cover and leave to rise for approx. 30 – 40 minutes.Â
- Preheat the oven to 180°C top/bottom heat.Â
- Press several indentations into the cake with your fingers and add pieces of the soft butter. Spread a little butter over the entire surface. Sprinkle with sugar.Â
- Bake for approx. 15 – 20 minutes until the desired brownness is reached.
Recipe & Picture: Anne Lommel
