👨‍🍳 Instruktioner

1. 1

   For the dough: In a large bowl, whisk together the flour, salt, and yeast. Make a well in the center and pour in the lukewarm milk. Stir until a dough starts to form.

   💡 Proffstips: Ensure the milk is not too hot, as it can kill the yeast.
2. 2

   Add the softened butter and knead the dough on a lightly floured surface for about 10-15 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 10 minutes.

3. 3

   Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.

4. 4

   Preheat your oven to 190°C (375°F). Grease and line a 26 cm (10-inch) springform pan with parchment paper.

   💡 Proffstips: Grease the sides of the pan generously, as the topping can run over.
5. 5

   Punch down the risen dough and press it evenly into the prepared springform pan, creating a slight raised edge.

   💡 Proffstips: If the dough resists, let it rest for 10 minutes before pressing again.
6. 6

   In a measuring cup, whisk together the crème fraîche, 50g of sugar, 80ml of whipping cream, and vanilla extract (if using).

   💡 Proffstips: Ensure the sugar is well dissolved.
7. 7

   Spread one-third of the cream mixture over the dough. Bake for 10 minutes.

8. 8

   Remove the cake from the oven and spread another third of the cream mixture over the top. Bake for another 10 minutes.

9. 9

   Spread the remaining cream mixture over the cake and bake for a final 10 minutes, or until the topping is golden brown and set.

10. 10

    Let the Nidelkuchen cool in the pan before removing the springform ring. Serve warm or at room temperature.

    💡 Proffstips: This cake is delicious on its own or with a cup of coffee.