<\/p>\n

\n

My favourite yeast cake, which can be adapted in so many ways, although sometimes it\u2019s simply best as a big, fluffy yeast cake topped with a generous amount of crumble. It\u2019s wonderfully soft and fragrant. Highly recommended!<\/em><\/p>\n<\/blockquote>\n

Note: This recipe has been updated. I used to recommend this yeast cake as my favourite version with fruit, but after many attempts I\u2019ve found that it\u2019s at its fluffiest without fruit… and that\u2019s how I recommend making it now.<\/span><\/p>\n

Ingredients for the yeast dough:<\/span><\/p>\n

\n
• 300 g strong white bread flour<\/li>\n
• 1\u00bd teaspoons dried yeast (6 g) or 12 g fresh yeast<\/li>\n
• 125 ml lukewarm milk<\/li>\n
• 1 egg<\/li>\n
• 50 g butter, melted and cooled<\/li>\n
• 45 g sugar<\/li>\n
• \u00bc teaspoon salt<\/li>\n<\/ul>\n

  Additionally:<\/span><\/p>\n

  \n
  • 1 egg, for brushing<\/li>\n<\/ul>\n

    Mix the flour with the dried yeast (if using fresh yeast, first make a yeast starter). Add the remaining ingredients and knead, adding the melted butter towards the end. Knead until the dough is smooth and elastic. Place in a bowl, cover with a linen tea towel and leave to rise until doubled in size (about 90 minutes).<\/p>\n

    Grease a deep 13 x 27 cm loaf tin (or two smaller tins) with butter and dust with plain flour. Knead the dough briefly again and place in the tin. Brush with the beaten egg and sprinkle generously with streusel (recipe below). Cover and leave in a warm place to rise until doubled in size, about 40 minutes.<\/p>\n

    Bake the Polish yeast cake with crumble at 180\u00b0C for about 35 minutes. Leave to cool in the oven with the door slightly ajar.<\/p>\n

    Ingredients for the crumble:<\/span><\/p>\n

    \n
    • 50 g soft butter<\/li>\n
    • 10 level tablespoons plain flour<\/li>\n
    • 4 tablespoons sugar<\/li>\n
    • 1 x 8 g sachet vanillin sugar<\/li>\n<\/ul>\n

      Rub all the ingredients together with your fingertips to make the streusel (if it\u2019s too wet, add more flour; if it\u2019s too dry, add more butter).<\/p>\n

      Method for bread machine users:<\/strong><\/p>\n

      Place all the yeast dough ingredients into the bread machine in the following order: liquid ingredients first, then dry ingredients, and finally the yeast. Select the \u2018dough\u2019 programme (kneading and first rise). Once the programme has finished, remove the dough, knead it lightly, and continue according to the main recipe above.<\/p>\n

      Enjoy!<\/p>\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

      My favourite yeast cake, which can be adapted in so many ways, although sometimes it\u2019s simply best as a big, fluffy yeast cake topped with a generous amount of streusel. It\u2019s wonderfully soft and fragrant. Highly recommended!<\/p>\n","protected":false},"author":1,"featured_media":1228,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[20],"tags":[129],"duration":[],"tag_group":[],"class_list":["post-1226","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-yeast-cakes","tag-yeast"],"acf":[],"yoast_head":"\n