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 16


  • 1 Glass tray


For the dough

  • 42 g fresh yeast
  • 160 ml milk, 3.5% fat | lukewarm
  • 400 g plain white flour
  • 40 g caster sugar
  • A pinch of salt
  • 40 g butter
  • 1 medium egg

For the topping

  • 80 g butter | softened
  • 1 1/2 tsp vanilla sugar
  • 100 g caster sugar
  • 80 g flaked almonds

For the glass tray

  • 1 tbsp butter


  • 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 using the settingsindicated for proving phase 1.
  • Grease the glass tray. Knead the doughbriefly and roll out on the glass tray.Cover with a damp cloth and proveaccording to the settings in provingphase 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 sugar mixture into the indentations. Spreadthe remaining sugar and the flakedalmonds over the dough.

Automatic programme:

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


  • Leave to prove at room temperature for10 minutes. Then place in the oven andbake until golden.


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