Directions
- 1Warm the milk and add the yeast. Stir and leave for 5 minutes until frothy.
- 2Combine sugar, egg, melted butter, and the milk/yeast mixture in a stand mixer.
- 3Mix salt into the flour and add to the mixer. Knead for 5 minutes on medium speed until a smooth elastic dough forms.
- 4Cover and let the dough rise in a warm place for 1 hour, or until doubled in size.
- 5Grease and line a 9x13 inch baking tray. Place the dough into the tray and press it into the corners to create an even layer.
- 6Cover and let the dough rise again for about 1 hour.
- 7Meanwhile, make the topping by warming butter and brown sugar over low heat until melted and emulsified.
- 8Preheat oven to 200°C (392°F).
- 9Press your fingers into the dough to make deep indents.
- 10Pour the melted sugar topping over the dough, filling the indents.
- 11Bake for 20-25 minutes until golden and bubbling, rotating halfway through.
- 12Cut and serve the cake on the day it is baked.
Ingredients
- 240 ml whole milk
- 7 g active dry yeast
- 50 g sugar
- 1 egg
- 0.5 tsp salt
- 420 g plain flour
- 85 g unsalted butter, melted
- 215 g dark brown sugar
- 170 g unsalted butter
Equipment
9x13 inch baking traystand mixer with dough hookwooden spoonclingfilm
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