Butter Cake with Almonds
Marie Skogström- 2 small baking sheets/pans
- 35 min
- 2 hours
This recipe makes enough for about 2 small baking sheets or pans. If you’d like, you can freeze one sheet before baking it. In that case, skip the second rise and freeze it right away. Take it out and let it thaw at room temperature, then let it rise and bake. Perfect for that day when you want something fresh out of the oven!
5/5
469 VotesHere's how:
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1
Heat the milk to 20 °C, dissolve the yeast in it, and mix in the other ingredients.
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2
Mix into a stretchy dough. Knead the dough for about 10–15 minutes in a mixer, or twice as long by hand. Let it rise, covered, for about 30 minutes.
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3
Roll out the dough into a rectangle. Spread butter on top and sprinkle with sugar, cinnamon, and raisins. Roll it up like a log.
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4
Grease the baking sheet or pan, or line it with parchment paper. Cut the buns and place them on the baking sheet or pan, spacing them ½ cm apart.
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5
Let it rise under a kitchen towel for about 40 minutes.
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6
Pipe the almond filling between the buns.
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7
Brush the baking sheet with beaten egg, and sprinkle with a little pearl sugar and slivered almonds.
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8
Bake at 220 °C for about 15–20 minutes, turn out, and let cool on a wire rack.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 50 g (1 packet) KronJäst for Sweet Doughs, fresh
- 250 g (about 2.5 dl) milk
- 140 g (about 1 dl) white syrup
- 2 g (¼ tsp) salt
- 100 g butter, at room temperature
- 3 g (about 1 tsp) cardamom
- 550 g (about 9.2 dl) all-purpose flour
Filling
- 100 g (100 g) butter
- 1.5 dl (150 g) granulated sugar
- 1.5 dl (90 g) raisins
- cinnamon, ground
- 1 bag of Odense almond filling or almond paste
Brushing
- eggs, beaten
Garnish
- granulated sugar
- almonds, flaked
The recipe comes from
kronjast.se
