Yeast cake with honey

This cake is made with yeast dough and honey. The cupcake pie is not very high-calorie, but divinely tasty and airy!

Ingredients

• Warm milk - 90 g
• Butter - 125 g
• Honey - 2 tbsp. l.
• Large eggs - 3 pcs.
• Sugar - 1 tsp
• Low fat cream - 60 g
• Fresh yeast - 15 g or
• Dry yeast - 7 g
• Flour - 350 g
• Salt - 0.25 tsp
• Hazelnuts or almonds (roasted, finely chopped) - 60 g
• Zest of one orange
• For glaze:
• Powdered sugar - 150 g
• Orange juice - 3 tbsp. l.
• Orange zest - 2 tsp
• Cointreau liqueur - 2 tsp

Directions

1. In a small bowl, mix sugar and cream. Set aside for 10 minutes.
2. In another bowl, beat butter until fluffy. Add honey, beat well again. Gradually introduce the eggs, beating well after each and adding 1 teaspoon of flour after each serving. Add yeast with cream and milk. Then gradually introduce 300 g of flour and salt. Knead a homogeneous elastic dough, gradually adding the remaining flour. Mix nuts and zest in a separate bowl. Cover the dough with a towel and leave in a warm place for 2 hours (the dough should double in size).
3. Grease a round heat-resistant form (diameter 25 cm) with a hole in the middle with butter. Sprinkle with chopped walnuts and zest. Punch down the risen dough and place in the prepared pan. Cover and place in a warm place for 1-2 hours, until doubled in size.
4. Turn on the oven to preheat to 190 degrees. Place the risen dough in the preheated oven, bake the yeast cake with honey for about 30 minutes, until cooked through. Then take it out of the oven and let the cake cool in the pan for 10 minutes.
5. Meanwhile, prepare the glaze. Mix all glaze ingredients well in a small bowl until smooth.
6. Take the pie out of the mold, put it on a serving dish, pour over the icing. Serve the yeast cake warm with honey.