Trying out a Hessian cake for the first time. Or maybe it’s not the first time for this recipe because I actually tried this recipe a couple of months back but failed, because I used instant yeast instead of active ones. This time round, I used the active ones and the cake came out perfect. Just perfect.
I must say, it’s a really interesting cake recipe. It has a very unique texture between that of a cake and a bread. It’s fluffy, but not as spongy as a sponge cake; sweet but not as sweet and greasy as a butter cake; has a crunchy top as well. You will need to try this to know what I mean and how uniquely flavourful this cake is.
It is the perfect cake to bake for Christmas. Just what I need.
- Milk: 1 cup, warmed
- Butter (melted): 85g + 85g
- Egg: 1
- Active dry yeast: 15g (2 packets)
- Plain flour: 450g
- Sugar: 80g + 50g (to serve)
- Salt: a pinch
- Ground cinnamon: 1 tsp
- Combine milk, 85g melted butter, egg and yeast in a bowl. Leave to rise for 15min.
- Sift flour into mixing bowl.
- Make a hole in the center of the bowl. Add 80g sugar and salt into the hole.
- Add in yeast mixture. Work from center to outside of mixture, kneading to form it into a dough. Pat extra flour onto dough.
- Place dough in a warmed plastic container and cover with a lid. Place container in hot water and leave it to proof for 1 hr.
- Roll out dough onto greased baking tray. Cover with towel and leave to rise for 30min.
- Preheat oven at 200 degrees Celsius.
- Use thumb, index and middle fingers to create bumps on dough. Spoon remaining melted butter over dough evenly.
- Bake 20 – 25min till browned and crispy on the outside.
- Sprinkle with cinnamon and remaining sugar. Serve warm with tea.
- This recipe was kindly adapted from Angela Francisca Endress’s & Barbara Nickerson’s Original Hessisch: The Best of Hessian Food.
1 cake (about 8 slices)