🧂 Ingredients
- 300 g All-purpose flour
- 7 g Active dry yeast
- 150 ml Warm milk
- 50 g Granulated sugar(for the dough)
- 1 large Egg
- 50 g Butter(softened)
- 1 tsp Salt
- 150 g Brown sugar(for the topping)
- 75 g Butter(cubed, for the topping)
- 1 tsp Vanilla extract
- 1 tbsp Rum(optional)
👨🍳 Instructions
- 1
In a small bowl, dissolve yeast in warm milk with a pinch of sugar. Let it sit for 5-10 minutes until foamy.
⏱️ 10 minutes - 2
In a large bowl, combine flour, granulated sugar, and salt. Make a well in the center and pour in the yeast mixture, egg, and softened butter. Mix until a soft dough forms.
⏱️ 5 minutes - 3
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
⏱️ 1 hour 10 minutes - 4
Preheat oven to 180°C (350°F). Grease a 23cm (9-inch) round baking tin.
⏱️ 5 minutes - 5
Punch down the dough and press it evenly into the prepared baking tin. Prick the surface with a fork.
⏱️ 5 minutes - 6
In a separate bowl, combine brown sugar, cubed butter, vanilla extract, and rum (if using). Mix with fingertips until it forms coarse crumbs.
⏱️ 5 minutes - 7
Sprinkle the sugar topping evenly over the dough. Bake for 30-35 minutes, or until golden brown and cooked through.
⏱️ 35 minutes - 8
Let cool slightly in the tin before transferring to a wire rack. Serve warm or at room temperature.
💡 Pro Tips
- ✓Ensure milk is warm, not hot, to avoid killing the yeast.
- ✓For a richer topping, add a tablespoon of chopped almonds.
- ✓This cake is best enjoyed fresh.
🔄 Variations
- Add a tablespoon of cinnamon to the sugar topping for a spiced version.
- Incorporate a few tablespoons of raisins or candied fruit into the dough.
- Drizzle with a simple icing made from powdered sugar and a little milk or lemon juice.