Let the yeast dissolve in cold milk. Knead the sifted egg, fat, flour and the “yeast milk” into a smooth dough, add a little milk if necessary and form into a dumpling. Place the dumpling in a suitable bowl with cold water, which may also come directly from the tap in winter, the dumpling should be completely covered with water. After about 10 to half an hour the dough floats, it is taken out and left to drain well. Only now add the spices (also almonds, candied lemon peel, raisins and aromas in case the recipe requires it), but in any case a pinch of salt and enough flour to give the dough the desired firmness. Once everything is kneaded well together, the cake is formed and topped. To note: The dough will only rise in the heat of the oven, the dough can be used for savory pastries (eg.
Pizza) can also be baked with wholemeal flour (or half extraction flour and half wholemeal flour). Baking time depending on cake form approx. 30 to 35 min!
Tip: Always use aromatic spices to refine your dishes!
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