When it comes to breakfast and brunch, there's always a delightful dilemma: should you go for the rich, creamy filling or the sweet, fruity jam? Well, fret no more because there's a sweet yeast cake that offers the best of both worlds. This culinary masterpiece combines the lusciousness of cream and the tangy - sweet flavor of jam, creating a symphony of tastes that will make your morning truly special.
Let's start with the basics of making this wonderful yeast cake. First, gather your ingredients. You'll need flour, yeast, sugar, salt, milk, eggs, butter, your favorite jam, and some whipped cream. The quality of your ingredients plays a crucial role in the final outcome. Opt for fresh eggs, high - quality flour, and real butter for a more delicious and authentic taste.
Begin by activating the yeast. In a small bowl, combine warm milk, a teaspoon of sugar, and the yeast. Let it sit for about 10 minutes until it becomes frothy. This indicates that the yeast is alive and ready to work its magic. While the yeast is activating, in a large mixing bowl, combine the flour, salt, and the remaining sugar. Make a well in the center of the dry ingredients.
Once the yeast mixture is frothy, pour it into the well, along with the eggs and melted butter. Start mixing the ingredients together. At first, it might seem a bit sticky, but as you continue to knead, the dough will come together. Knead the dough on a floured surface for about 10 - 15 minutes until it becomes smooth and elastic. This step is essential as it develops the gluten in the flour, giving the cake its structure.
Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about an hour or until it doubles in size. This rising process is what makes the yeast cake light and fluffy. While the dough is rising, you can prepare your jam and whipped cream. You can choose any type of jam you like, whether it's strawberry, raspberry, or apricot. For the whipped cream, simply beat heavy cream with a bit of sugar and vanilla extract until stiff peaks form.
After the dough has risen, punch it down to release the air bubbles. Roll the dough out into a large rectangle on a floured surface. Spread a layer of jam evenly over the dough, leaving a small border around the edges. Then, dollop the whipped cream on top of the jam. You can be as generous as you like with the cream and jam, but make sure not to overdo it so that you can still fold the dough properly.
Carefully fold the dough over the filling, starting from one of the long sides. Pinch the edges together to seal the filling inside. Place the rolled - up dough in a greased baking pan. Let it rise again for about 30 minutes. Preheat your oven to 375°F (190°C) while the dough is having its second rise.
Once the second rise is complete, bake the yeast cake in the preheated oven for about 25 - 30 minutes or until the top is golden brown. You can check if it's done by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready. Let the cake cool for a few minutes before slicing into it.
As you take your first bite of this sweet yeast cake, you'll be greeted with the soft, airy texture of the yeast - risen dough. The jam bursts with flavor, offering a sweet and tangy contrast to the smooth, velvety whipped cream. It's a combination that is both comforting and indulgent, making it the perfect addition to your breakfast or brunch spread.
Whether you're enjoying it on a lazy Sunday morning or sharing it with friends at a brunch gathering, this cream and jam - filled yeast cake is sure to be a hit. It's a simple yet elegant recipe that showcases the beauty of combining two classic flavors. So, the next time you're faced with the choice between cream or jam, remember that you don't have to choose at all. Just make this amazing yeast cake and savor the best of both!
