Yeasted jam cakes with crumb
If we had to choose one traditional sweet that makes everyone's ears swell, it would definitely be yeast cakes. The soft yeast dough, scented with butter, is complemented by spicy jams and crispy crumbs. Once baked, they disappear from the table really quickly.
Ingredients · Servings 1 dose
- Dough:
- 500 g plain flour
- 42 g fresh yeast (1 cube)
- 250 ml lukewarm milk
- 150 g melted butter
- 60 g cane sugar
- 3 egg yolks
- 1 pinch of salt
- 1 egg for brushing the edges
- fat for greasing the baking sheets (butter, lard)
- powdered sugar (for sprinkling on baked cakes)
- Filling:
- jam (as needed)
- Crumb:
- 80 g butter
- 80 g caster sugar
- 160 g wholemeal flour
Method · 2 h 20 min
- Prepare a sourdough starter from yeast, half of the lukewarm milk, a tablespoon of sugar and a tablespoon of flour (all taken from the weighed amount) and let it rise for about 15 minutes.
- Partially mix the remaining sugar, sifted flour, lukewarm milk, 3 egg yolks, salt and activated yeast. Then add the melted butter.
- Make a soft, thin dough and let it rise for about 30 minutes in a warm place. Then punch it down lightly and let it rise for another 30 minutes. Meanwhile, grease the baking sheets.
- Divide the dough into 40 pieces, roll them into balls, place them on greased baking sheets and let them rise for another 15 minutes.
- Preheat the oven to 180 °C in advance. Prepare the crumbs from the flour, sugar and butter.
- After about 15 minutes, press each ball of dough with an inverted glass to make a hole in the cakes. Brush the edges with beaten egg.
- Fill the cakes with jam and sprinkle with crumbs. Place the prepared cakes on the baking sheets in the preheated oven and bake for about 20 minutes until golden brown.
- After baking, let the cakes cool and sprinkle with sugar.
