1 and 1/4 cups of milk (lukewarm) 50 g fresh yeast (or equivalent dry yeast) 50 g sugar 100 g butter (melted and cooled) 500 g all-purpose flour 1/2 tsp salt Sugar topping 150 g butter 250 g brown sugar 4 tbsp heavy cream
Dissolve the yeast and the sugar in the prepared lukewarm milk. Melt your butter and mix it in the milk once cooled. Next, add flour and salt to the mixture. Form a daugh and knead it for ATLEAST 10 minutes, this is very important if you want to get a nice soft cake. Let it rise in a bowl covered with a clean towel for 30 minutes. Flatten your daugh ball in the shape of your baking tray and transfer it in above a layer of parchment paper. Let it rise once again for 20 minutes. In the mean time, we can make our sugar topping. In a small pot, melt butter and sugar. Add heavy cream once mixed well. Let it cool for a bit. On your prepared daugh, poke holes with your fingers (like those common for focaccia bread). Do not tear the daugh, the holes should be deep, but only superficial. Coat your entire dessert with the sugar topping and make sure it goes inside the pokings. Bake at 225C degrees for about 12 minutes and serve once cooled. God fornøjelse!