Homemade yeast dough cake

Yeast dough cake is very fluffy. The dough itself becomes fluffy, tender before baking, easily rises and absorbs all the flavors of cocoa and vanilla.

Ingredients

• For test:
• Flour - 2-2.5 cups
• Milk - 175 ml
• Butter - 120 g
• Eggs - 2 pcs.
• Sugar - 2 tbsp. l.
• Cocoa powder - 2 tbsp. l.
• Vegetable oil - 2 tbsp. spoons.
• Dry yeast - 1 tsp
• Salt - 1 pinch
• Vanilla - 1 pinch
• For filling:
• Nuts - 100 g
• Sugar - 2 tbsp. l.
• Egg - 1 pc.
• Chocolate - 0.5 tiles
• Vanilla sugar - 0.5 tsp

Directions

1. In the bowl where I will knead the dough, I pour milk warmed to room temperature, add eggs, sugar, vanilla sugar, yeast, cocoa powder, softened butter and sifted flour. Stir the whole mixture until smooth.
2. I put the finished mixture into a bowl, cover it and set it to rise for 1-1.5 hours in a warm place.
3. In the meantime, while the dough is resting, prepare the filling. To do this, I dry the nuts in a pan until slightly golden and let them cool.
4. I grind the cooled nuts, sugar, vanilla sugar and a chicken egg into a homogeneous mixture in a grinder.
5. I sprinkle the working surface with flour and roll out the dough in the form of a rectangle 0.5 cm thick. I spread the filling on the dough layer and evenly distribute it over the entire surface.
6. I roll the dough into a roll and cut into portions of 16-18 pieces.
7. In a silicone mold, I spread the prepared portions at an angle of 45 degrees on top of each other, in two rows. Let stand at room temperature for 30 minutes to rise.
8. I put for baking in an oven preheated to 180 degrees for 40-45 minutes (depending on the oven).
9. I check the finished cake with nuts with a skewer or a toothpick. I let the cake from the yeast dough cool a little and take it out of the mold.
10. I sprinkle a yeast cake with nuts with powdered sugar or pour over syrup and serve with tea.
11. You can quickly prepare the icing and coat the baked cupcake with nuts.