Yeast butter cake

Yeast butter cake

Yeast butter cake

Yeast butter cake

Yeast butter cake

Prep Time 1 hr 35 mins
Course cake recipes
Servings 20


  • 1 Baking tray or universal tray


For the dough

  • 42 (63) g fresh yeast
  • 200 (300) ml milk, 3.5% fat | lukewarm
  • 500 (750) g plain white flour
  • 50 (80) g caster sugar
  • 1/4 3/3 tsp salt
  • 50 (80) g softened butter
  • 1 (2) medium egg(s)

For the topping

  • 100 (150) g softened butter
  • 100 (150) g flaked almonds
  • 120 (180) g caster sugar
  • 16 (24) g vanilla sugar


  • Stir the yeast into the milk to dissolve it.Knead the remaining ingredients forabout 3–4 minutes to a smooth dough.
  • Form the dough into a ball, place in abowl in the oven and cover with a dampcloth. Prove according to the settings inproving phase 1.
  • Lightly knead the dough and then roll itout on a baking tray or the universaltray. Cover and prove using the settingsindicated for proving phase 2.
  • For the topping, mix together the butter,vanilla sugar and half the sugar. Makelittle indentations in the dough with yourfingers.
  • Pour the butter and sugarmixture into the indentations. Spreadthe remaining sugar and the flakedalmonds over the dough.

With Automatic programme:

  • Start the Automatic programme andplace the cake in the oven.


  • Leave to prove at room temperature foranother 10 minutes. Then place in theoven and bake until golden.


Settings for
proving yeast dough
Proving phases 1 and 2
Oven functions: Conventional Heat
Temperature: 30 °C
Proving time: 20 minutes for each
Automatic programme
for baking yeast butter cake
Cakes | Yeast butter cake
Programme duration:
32 [34] (30) minutes
Oven functions: Conventional Heat
Temperature: 175–185 °C
Booster: Off
Pre-heat: Off
Crisp function: Off
Duration: 20–30 minutes
Shelf level: 2
Keyword Miele Moisture Plus The Cookbook, Yeast butter cake
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