Recipe for moist and fluffy grandma’s yeast cake with currants and sweet crumble.
Yeast dough does not have to be made of a huge amount of yeast, 20 or 25 g is enough. Its preparation is very simple, but it is worth remembering a few things.
Remember to remove all ingredients from the fridge beforehand, if the yeast and eggs are at room temperature, the dough will rise better. Add warm milk to the leaven, i.e. at a temperature not higher than 40°C. It should feel lukewarm to the touch.
Also remember not to put salt directly on the yeast as it inhibits their growth.
Do not bake it for too long, when the edges are golden, take it out of the oven and set aside to cool. Do not cover or cut the cake! The cake taken out of the oven is still “baking” inside. It needs to cool down completely before you cut it, otherwise it will probably form a sad layer.
The longer the yeast dough is kneaded, the better it is. It’s best to knead it with your hands so that the heat of your hands warms the yeast, but if you don’t have the strength or desire to knead the dough by hand for several minutes, make the dough in the robot, and while it kneads the dough, you can do something else.
Thanks to the addition of whole eggs and not just yolks, nothing will be wasted and the cake will be moist even the next day.
In this recipe, I added a lot of fruit to the dough – 400g. You can easily add less, depending on what kind ofcake you prefer. You can use different fruits, strawberries, rhubarb, plums, apricots, you can replace the fruit with jam or prepare a cake without fruit with only crumble.
In addition to currants, there is also a lot of crumble in this cake, in my opinion it is the best element of this cake. I always prepare the crumble in a 2:1:1 ratio, the recipe below makes up to 400g of crumble! If you want, knowing the proportions, you can prepare more or less. For the crumble it is best to use cold butter and regular sugar. This will make the crumble crispy. For contrast, you can add a pinch of salt to it.
The given recipe yields 1 sheet (40x25cm) of yeast dough.
Yeast cake with currants
Fruit Yeast Cake Recipe
- 25 g fresh yeast (or 8 g dried)
- ¾ cup sugar
- 1,5 cup milk
- 2 tbsp flour
- 650 g flour
- 100 g butter
- 3 eggs
- 200 g flour
- 100 g butter
- 100 g sugar
- 400 g currant (or other fruits)
- First, prepare the leaven. Put crushed yeast into a bowl, add sugar, milk and some flour. Mix, cover with a cloth and set aside for 15 minutes.25 g fresh yeast, ¾ cup sugar, 1,5 cup milk, 2 tbsp flour
- Add soft butter, eggs, flour and a pinch of salt to the leavened. Then knead the dough until air bubbles appear. The longer the dough is kneaded the better, I knead the dough with a planetary mixer for about 40 minutes using a yeast dough hook. Transfer the kneaded dough to a baking tray lined with baking paper, cover with a cloth and let rise for about 1.5 h.650 g flour, 100 g butter, 3 eggs, salt
- Mix together the flour, sugar and cold butter until the ingredients are combined. The crumble is best kneaded with your hands.200 g flour, 100 g butter, 100 g sugar
Percent Daily Values are based on a 2,000 calorie diet