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If working w/ yeast you need patience.
In general I’m meticulous & patient, however, anything w/ yeast never had any priority in my kitchen. When in business & working for too many office hours, handling yeast – meaning to allow the yeast to work for some hours – isn’t so hip. (I think you get it: I’ve always been more the Jamie-Oliver-Nigella-Bill-Granger-Donna-Hay fan!)
Nevertheless time & again …
Recently I stumbled across a promising & yummy recipe on Lisbeth’s Blog – of course a recipe w/ yeast. So I tried … be sure I simplified the recipe just a little … & made a smaller cake than presented.
At the end it’s a fine yeast cake or bread enriched w/ butter, cream & eggs: fine for any breakfast or in the afternoon together w/ some espresso. Maybe we can call it a sweet bread.
… & it’s absolutely delicious when you ad some butter on top!
Let’s start assembling what we’ll need:
- all-purpose flour
- dry yeast
- cream
- fine sugar
- butter
- eggs resp. egg yolks
- zest of an organic lemon
- raisins.
The 1st step is mixing flour, dry yeast & cream, knead a ball …
The ball in the bowl ends up in the oven, covered w/ a tea towel. I heat up the oven to 50° C for about 2 mins. Then I stop the heating at once. Afterwards the dough may chill & rise for about an hour.
In the meantime you may grate the lemon zest & line a square baking tin w/ baking parchment. Furthermore you may whisk sugar, butter, eggs & lemon zest until creamy.
The ball gets volume during the oven session … Just knead it once again & add the creamy rest … Mix w/ a spoon & finally fold in the raisins.
The baking tin is lined w/ baking parchment crosswise to enable you to lift the cake/bread out of the tin smoothly. To fix the baking parchment just add some drops of oil.
I admit that I like the baking parchment procedure. If you don’t work w/ a tin w/ loose bottom or some springform tin, it’s the best way to free a cake from the tin – unless you turn the tin upside down & let the cake tumble out. (Sometimes it works, but often the cakes cracks.)
The mess in the square baking tin will have the chance to chill & rise once again (along to the same oven procedure as before).
Afterwards preheat the oven to 160° C fan & let the cake/bread bake for about 35-45 min.
The result is a rather flat cake/bread, nevertheless very fluffy & soft w/ juicy raisins everywhere.
Enjoy!
- 250 g all-purpose flour
- 7 g dry yeast (1 packet)
- 125 ml cream
- 75 g butter
- 80 g fine sugar
- 4 egg yolks
- zest of an organic lemon
- a pinch of salt
- 50 g raisins
- handheld electric mixer
- baking tin (20 x 20 cm)
- baking parchment
- Mix flour, dry yeast & cream. Form a ball.
- Let it rest covered w/ an tea towel in your oven for about 60 min. At the beginning just heat the oven at 50° C for 2 min – then stop the heating.
- Grate the zest of an organic lemon.
- W/ your handheld electric mixer whisk butter, sugar, egg yolks, lemon zest & a pinch of salt until creamy.
- Add to the flour mess & combine w/ a spoon.
- Add the raisins & fold in.
- Line a baking tin crosswise w/ baking parchment & fill the mess in.
- Let it rest in the oven for another 60 min. (Same procedures as before!)
- Preheat the oven to 160° C fan.
- Bake it in the preheated oven for 35-45 min. Make the famous test w/ the wooden pin …
- Lift the cake out of the baking tin & cut into 6 slices (or more …). You can easily cut in half each slice to get 12 pieces.
