Sugar cake

I believe that simple baking recipes should definitely yield delicious results! Today's homemade yeast dough pie is proof of this. Unrealistically fluffy, soft and fragrant dough, islets of delicate butter cream and a crispy sugar crust ... It is impossible to come off - I guarantee you that.

Make a sugar cake just like that for a cozy tea party with your family or for long-awaited guests. Over a cup of tea, these wonderful pastries will decorate any, even gloomy and rainy autumn evening. Everyone, without exception, likes it, and cooking is as easy as shelling pears. Rather watch the recipe and cook in the kitchen!

Ingredients

• Yeast dough:
• Wheat flour of the highest grade (250 grams)
• Milk (100 milliliters)
• Butter (100 grams)
• Chicken eggs (2 pieces)
• Sugar (2 tablespoons)
• Fast acting yeast (5 grams)
• Salt (1 pinch)
• Vanillin (1 pinch)
• Sprinkling:
• Sugar (130 grams)
• Butter (50 grams)
• Fill:
• Cream (200 milliliters)

Directions

1. To prepare this tasty, juicy and aromatic sugar cake, we need the following products: premium wheat flour, milk (any fat content), medium-sized chicken eggs (45-50 grams each), granulated sugar, heavy cream (I have 30%), yeast, salt and vanillin (can be substituted with a teaspoon of vanilla sugar) as desired. It is not necessary to take fast-acting yeast - just dry yeast (also 5 grams - this is 1 heaped teaspoon) or pressed (you need 3 times more, that is, 15 grams) are perfect. Such yeast is not immediately mixed with flour, but pre-activated in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly warm up half a glass of milk with a teaspoon of sugar and dissolve the yeast in it.
2. First, combine the dry ingredients for the yeast dough. Sift wheat flour (preferably twice) into a bowl. Due to this, the flour will not only be loosened and saturated with oxygen, but possible debris will also go away. Add fast-acting yeast, granulated sugar, vanillin and salt to the flour. Mix everything thoroughly with a fork or whisk.
3. In another bowl, combine milk, chicken eggs and soft butter. Food should be at room temperature, so remove it from the refrigerator beforehand.
4. We grind everything together until smooth, and then add the dry mixture. You can knead the dough with your hands, but it turns out to be very wet and sticky, so I advise you to use a kneader (mixer with a hook attachment or bread maker). We make the kneading quite active for at least 10, and even better 15 minutes.
5. The result is an unusually tender, soft, moist and sticky dough. In consistency, it is fundamentally different from the more familiar yeast dough for pies, which keeps its shape and does not flow. We slightly round the dough into a symbolic ball, cover the bowl with a towel and leave it warm for 1 hour. Where is the best dough to wander and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will be no sugar pie.
6. When 1 hour has passed, the dough should have increased in volume (at least doubled). Depending on the room temperature and yeast activity, the time may differ from the one I specified. The main thing is that it rises well.
7. Gently knead it and transfer it to a suitable baking dish. I have silicone (20x20 cm), I smeared it quite lightly (with half a teaspoon) with vegetable oil. With wet (the dough is very sticky) hands distribute the dough in shape, as if pushing it with all 10 fingers to the edges. Cover it with something from winding and let it stay warm for about 30-35 minutes.
8. At this time, we take out 50 grams of butter from the refrigerator - cold and hard. Cut it into pieces and use a fork to grind it with 130 grams of sugar to get such a fat crumb. This is our powdered sugar. They rubbed it and again in the cold so that the butter did not have time to melt.
9. When the dough fits well and doubles in volume, make indentations with your fingers to the very bottom. Not often, 15-20 depressions are enough. I just forgot to take a photo, sorry. Sprinkle the blank with cold sugar crumbs and send them to the hot oven, which we preheated to 180 degrees.
10. Bake the sugar cake on a medium level for about 25-30 minutes. It will rise even more, will be about to be ready and will begin to blush.
11. Quickly pour 200 milliliters of heavy cream over it, trying to get it over the entire surface. My cream is 30% fat, but it is liquid in consistency, so it absorbed into the dough at a moment and fell into the grooves. If you do not have exactly heavy cream, you can make them lightly yourself from milk and butter. Either use the ones that are available, or try with sour cream. We bake the sugar cake at the same temperature for another 10 minutes.
12. During this time, the baked goods will finally brown, the sugar crust will caramelize, and the cream will turn into a delicate cream. We give the pie a little (ideally to room temperature, but who will stand?) To cool down and cut it into portions.
13. Now try to resist and not reach for one more (second, third ...) piece. It is so delicious, so aromatic, so tender! Unrealistically fluffy and fragrant homemade cakes, from which it is impossible to tear themselves away - this I guarantee you.