A cake recipe for all foodies:
Germ dough is characterized by its typical, slightly sour pleasant taste and apart from that by a special airiness of the dough. The reason for this are the added living yeast cells, which multiply strongly under the right conditions – they need air, moisture and food in the form of sugar and heat. If the fungal cells find a suitable environment, they divide very quickly, transforming the sugar into alcohol and carbon dioxide. This does together with the gluten of the flour, the dough “ferments”, so to speak, creating countless, tiny, gas-filled bubbles that constantly increase the volume of the dough – and it “rises”.
Make a dent in the dough, stir in the yeast and half of the lukewarm milk. Add a little flour and make a soft dampfl. Let rise for 15 min. Heat butter, then add the rest of the milk. Add the egg yolks, salt and sugar and knead to a smooth yeast dough that comes away easily from the side of the bowl. Let the dough rise in a warm, draft-free place for 30 min until the mixture has doubled in size.
Remove the dough from the bowl and roll out into a rectangle on a floured board. Let rise for another 15 minutes. Brush the dough piece with melted butter and spread sugar, cinnamon and raisins evenly on it. Roll up the rectangle into a roll and close the roll into a ring.
Close with a sc
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