1. Make the dough. In a small bowl, mix the milk with 2 tablespoons of warm water. Dob
- milk at room temperature - 3 Ст. spoons (cake)
- dry yeast - 1 3/4 Teaspoons (cake)
- unsalted butter at room temperature - 6 st. spoons (cake)
- sugar - 3 items. spoons (cake)
- salt - 1 teaspoon (cake)
- eggs - 1 Piece (pie)
- flour - 1 3/4 Cups (pie)
- corn syrup - 3 1/3 Art. spoons (filling)
- vanilla extract - 2 1/2 teaspoons (filling)
- unsalted butter at room temperature - 12 teaspoons (filling)
- sugar - 1 1/2 cups (filling)
- salt - 1/2 Teaspoon (stuffing)
- eggs - 1 Piece (stuffing)
- flour - 180 grams (filling)
1. Make the dough. In a small bowl, mix the milk with 2 tablespoons of warm water. Add the yeast and beat it gently. The mixture should foam a little. With an electric mixer, whip the butter, sugar and salt. Add the egg and whip. Alternately add the flour and milk mixture, whip the dough at medium speed until a smooth mass forms, from 7 to 10 minutes. 2. Put the dough into a baking dish. Cover with a plastic wrap or clean kitchen towel, put in a warm place from 2 1/2 to 3 hours, until the dough is doubled in volume. 3. Preheat the oven to 175 degrees. In a small bowl, beat the corn syrup with 2 tablespoons of water and vanilla extract. Whip the butter, sugar and salt with an electric mixer for 5 to 7 minutes. Add the egg and whip. Alternately add flour and whisk until smooth. 4. Spoon the toppings over the dough and gently trowel with a trowel to get a smooth layer. 5. Bake the cake for 30 to 45 minutes, until golden brown on top. 6. Allow to cool in the form, then sprinkle with powdered sugar and cut into slices.
Servings: 16-20