Makes one 10 x 15 inch pan, about 20 pieces Prep Time: 1 hour Cook Time: 30 minutes Total Time: 1 hour, 30 minutes Ingredients: •4 1/2 c. flour, divided •1 cube of fresh yeast or 1 package dry yeast (2 1/2 tsp.) •1/2 tsp. salt •1 c. lukewarm milk (110°F)1 1/2 c. sugar, divided •1 1/2 c. sugar, divided •1 c. butter, divided •1 egg •2 tsp. cinnamon Preparation: Place 4 cups of flour in a mixing bowl and make a hollow in it with the back of a spoon. Crumble fresh yeast or sprinkle dry yeast in the hollow, fill with the lukewarm milk, add a pinch of sugar and mix a little to incorporate some of the flour. Let the sponge sit in a warm place for 15 minutes. After the yeast is activated and showing strong growth, add the salt, the egg, 7 tablespoons of softened butter and 3/4 cup of sugar to the milk and mix the dough, incorporating the flour as you go. You may also use a stand mixer for this step. Continue mixing until the dough is smooth and forms a ball. Add a little more flour if necessary. Form dough into a ball, place in a greased bowl, turning once, and cover. Let rise 15 to 30 minutes. Roll the dough out to 1/2 inch thickness on a lightly floured board and transfer to a jellyroll pan (10 x 15 inches). Let it rest again for 15 minutes while preheating oven to 375°F. Dimple the top of the dough all over, using your fingers or the back of a wooden spoon. Mix 1/2 cup of sugar and 2 teaspoons of cinnamon together and sprinkle evenly over dough. Cut 9 tablespoons of butter into small flocks and spread it evenly over the dough. Bake for 25 minutes, or until cake is done and the sugar/cinnamon mixture has melted together and caramelized a little. If you feel the need, turn on the broiler for the last 3 minutes of baking, watching carefully so that the topping does not burn. Optional: Mix 1/4 cup of sugar with enough water to dissolve the sugar (1/4-1/2 cup) and brush this sugar water on the hot cake right after you take it out of the oven. This cake freezes well. After defrosting, crisp it up a few minutes in a 350°F oven.
Posted on: Tue, 13 Aug 2013 20:47:05 +0000
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