Oil cake

Description

Butterkuchen. Autumn... the Quiet, Sunny days... In the morning, crunchy breaks down under the heel and an icy crust on the puddles and frost that hides withered grass, predicts warm weather. And house's delicate aroma of homemade pastries, promising a cozy evening in your favorite chair with a mug of tea and a slice of warm pie...

Ingredients

Flour

500 g
Milk

250 ml
Yeast

30 g
Butter

250 g
Sugar

175 g
Lemon

1 piece
Chicken egg

1 piece
Almonds

20 g

Cooking

All that we need. Dissolve the yeast in a little warm milk and let them rise for 20-30 minutes. Grate the zest of the lemon.

Sift the flour into a large bowl, make in the center of the flour deepening, to pour in milk rising yeast.

Add the flour, the sugar, grated lemon zest, egg, remaining milk and pieces of softened butter.

All thoroughly mixed, and kneaded the sticky, pliable dough. In the authentic recipe is recommended this procedure be done with a mixer, I thought it was unnecessary - the dough is mixed perfectly. Cover the dough with plastic wrap and towel, let rise at least 1 hour.

During that time, the dough should increase in volume twice.

Grease the baking sheet with butter and sprinkle with flour. Gently roll the dough directly on the baking sheet.

Thumb to do in the future pie of the recess.

Sort holes the pieces of softened butter,

Evenly sprinkle the pie with sugar and

Almond petals. I think that without compromising the taste, you can replace the last with almond crumb. Cover the baking sheet with pie with plastic wrap and leave for second rise for 20-30 minutes.