A classic, fine yeast dough with butter and eggs – ideal for all kinds of sheet cakes. In fact, you can cover this dough just as well with cherries, apricots and plums.
Sift the flour. Let the dry yeast dissolve in the lukewarm milk (about 30-40 degrees ). Knead the milk, flour, butter, vanilla sugar, sugar, eggs and salt into a smooth, shiny dough that comes off the baking board or the edge of the bowl.
from the edge of the bowl. This takes about 10-15 min. If the dough is too wet, form a tiny bit more flour to it. Let the covered dough rise in a warm place for about 45 min. until it has doubled in size. knead again briefly and divide into thirds. Use immediately for a sheet cake or freeze for later. Roll out the dough to the size of a baking sheet and let it rise again in a warm place for 45 minutes before baking it in a heated oven at 180 °C for 45 minutes. A toothpick poked into it should come out clean again. (Mass for 3 baking sheets) Tip: – Prepare the mass mentioned in the recipe. Bake one cake and freeze the rest: From the remaining amount you can bake two more sheet cakes or three round cakes of about 28 cm ø.
Poppy seed filling The slightly nutty aroma of poppy seeds only develops properly when they are freshly roasted, crushed or ground. The blue-gray, sometimes also cream-colored balls are the ripe S