Honey Crunch Cake
|Sugar||25 Gram (2 Tablespoon)|
|Warm water||3 Tablespoon (110Â°F, 43Â°C)|
|Active dry yeast||3⁄4 Ounce (1 1/2 Packages)|
|Milk||125 Milliliter (1/2 Cup)|
|Butter||25 Gram (2 Tablespoon)|
|All purpose flour||380 Gram (2 1/2 Cups)|
|Sliced almonds||80 Gram (3/4 Cup)|
|Raisins||25 Gram (3 Tablespoon)|
|Egg||1 , beaten|
|Butter||50 Gram (4 Tablespoon)|
|Ground cinnamon||1⁄2 Teaspoon|
|Honey||100 Gram (1/3 Cup)|
|Chopped almonds||100 Gram (1 Cup)|
To make yeast dough, stir a pinch of sugar into water; sprinkle with yeast.
Let stand 5 minutes.
Boil milk in a small saucepan.
Stir in remaining sugar and butter; cool.
Sift flour into a large bowl.
Add salt, almonds and raisins.
Stir yeast mixture and egg into milk mixture.
Add to flour, making a dough.
On a floured surface, knead dough until smooth.
Cover and let rise in a warm place 20 minutes.
Grease a 9-inch (23-cm) springform pan.
Roll out dough to a 14x12-inch (35x30-cm) rectangle.
To make filling and topping, spread half of butter over dough.
Sprinkle with half of sugar and cinnamon.
Roll up from shorter side; cut into 1-inch (2.5-cm) slices.
Heat remaining butter, honey, remaining sugar and almonds in a small saucepan over low heat.
Pour dissolved honey mixture into pan.
Form balls from dough slices; arrange in pan.
Let rise in a warm place 25 minutes.
Preheat oven to 375 F (190°C).
Bake 30 to 40 minutes or until golden.
Invert onto a rack to cool.