German style butter cake

Preparation

1. In our glass we add the 200 ml of warm milk (not hot), the 40 g of sugar and the 7 g of dry baker's yeast. We beat it by programming 10 seconds at speed 3 and let it rest to ferment for 10 minutes.

2. Add the two beaten eggs, the 120 g of melted butter, the 200 ml of whole milk, the pinch of salt and the orange zest. We mix it by programming during 5 seconds at speed 3. Add the 530 g of wheat flour and program again for 2 minutes at kneading speed.

3. We add the remaining flour (the 50 g) and finally knead it during 2 minutes at kneading speed. We leave it in the glass to rest for 1 hour.

4. We prepare a round cake mold that can be easily removed from the mold. When we have the dough raised we will place it inside the pan and expand it with our hands. We cover it with a cloth and let it rest for another 20 minutes. While we can heat the oven to 180 °.

5. In our clean glass we are going to prepare the cream that will cover the cake. Add the 120 g of sugar, the tablespoon of vanilla extract and the 50 g of soft butter. We schedule it during 20 seconds at speed 2. 

6. In the dough that is inside the pan we are going to make a hole with a wooden toothpick. We will cover the dough with the butter and sugar mixture and put it in the oven for 20 minutes.

7. Once finished, we take them out of the oven, pierce them again and pour the cream between the holes. We put it back in the oven for 10 minutes. It has to be a crispy and golden layer. We will unmold it, let it cool and we can serve in portions.