Modern Yeast Cakes

Ingredients

• 14 g Active dry yeast (Equivalent to 2 yeast cakes)
• 0.5 teaspoon Lemon extract (Or use cardamom seeds)
• 2 Cardamom seeds (Alternative to lemon extract)
• 600 g All-purpose flour (Approximately 4 2/3 cups)
• 240 ml Milk (Cool milk)
• 60 g Unsalted butter (Softened, for spreading)
• 120 g Confectioners' sugar (For glaze)
• 30 ml Boiling water (For glaze)
• 0.5 teaspoon Vanilla extract (For glaze)

Instructions

1. 1Warm the milk until lukewarm (about 100-110°F or 38-43°C). Dissolve the active dry yeast in the lukewarm milk. Let it stand for 5-10 minutes until foamy.
2. 2In a large bowl, combine the yeast mixture, flour, and lemon extract (or pounded cardamom seeds). Beat thoroughly with your hand or a stand mixer for about 10 minutes until a smooth dough forms.
3. 3Cover the dough and let it rise in a warm place for about 6 hours, or until doubled in size. Alternatively, refrigerate overnight.
4. 4Turn the dough out onto a lightly floured surface. Roll it into a long rectangular piece about 1/4 inch thick. Spread the softened butter evenly over the dough. Fold the dough from the sides toward the center to create three layers.
5. 5Cut the dough into strips about 3/4 inch wide. Cover the strips and let them rise for about 30 minutes. Take each piece separately and twist it from the ends in opposite directions. Coil the twisted dough and bring the ends together at the top of the cake.
6. 6Place the shaped cakes in greased baking pans. Let rise for 10 minutes. Bake in a preheated moderate oven (350°F or 175°C) for about 20 minutes, or until golden brown.
7. 7While the cakes are baking, prepare the glaze. In a small bowl, mix the confectioners' sugar with boiling water until smooth. Stir in the vanilla extract.
8. 8Once the cakes are out of the oven, let them cool slightly. Brush the warm cakes with the confectioners' sugar glaze. Let cool completely before serving.