PLAIN BUNT OR NAPF KUCHEN
This classic cake recipe offers a comforting taste of history, perfect for a simple yet satisfying treat. The cake's tender crumb and subtle sweetness make it ideal for breakfast or an afternoon snack. Made with simple ingredients like flour, yeast, and milk, this recipe is a delightful journey into traditional baking.
Ingredients
- 1 package Active dry yeast (Originally 'cake compressed yeast'. Substituted with active dry yeast for modern convenience.)
- 1 pinch Salt
- 1 tablespoon Sugar
- 2 tablespoons Lukewarm water
- 2 1/2 cups All-purpose flour
- 1 cup Lukewarm milk
- 1/2 cup Butter (Quantity estimated (not specified in original recipe))
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Instructions
- 1In a small bowl, dissolve the yeast, a pinch of salt, and 1 tablespoon of sugar in about 2 tablespoons of lukewarm water. Stir until smooth. Let it sit in a warm place for about 5-10 minutes, or until foamy.
- 2Sift 2 1/2 cups of flour into a large bowl. Make a well in the center. Pour in the activated yeast mixture and a scant cup of lukewarm milk. Mix to form a batter.
- 3Let the batter rise in a warm place until doubled in size, about 30 minutes.
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