UPDATE: Help Recreating my Great Grandmother's Yeast Cake AskCulinary

Original Post: http://ift.tt/1K9Hvhe

I am not sure if this is allowed in the subreddit but I just wanted to thank you all. I made the yeast cake this past weekend and it came out really well, my mother said it was very close. The original recipe had a mistake in the ratio, it called for 1.75 cups of sugar which resulted in a sticky mess that took over 30oz of flour (original recipe called for 4 cups so somewhere around 17oz) and still didn't quite come together. Called my aunt, who had made the recipe before a really long time ago, and found out its .75-1 cups of sugar. Had to start over.

Actually, I do have a question, I forgot the sour cream in the recipe when I started over. My mother had said that the mouth-feel was a little off, but couldn't pin point exactly how. Could the sour cream in such a small amount really have such a high impact on the texture?

Anyway. Here is the recipe as I made it.

INGREDIENTS

• 4 -5 cups flour (22-24oz) (or a little more)
• 1 Tbsp instant yeast
• ¾ cup sugar
• 3 eggs
• ¼ lb butter
• ¾ cups milk luke warm (or a little more)
• ½ tsp salt
• 1 – 2 Tbs sour cream

Topping

• ½ cup yellow raisins (I skipped these because my husband hates raisins)
• ¾ cup chopped nuts (walnuts, toasted and chopped)
• ¾ cup sugar
• 1tbsp cinnamon
• 1.5tbsp butter

RECIPE

• Place flour in stand mixer bowl along with yeast and salt. Mix to combine.
• In a separate bowl, beat together eggs and sugar and sour cream until sugar is dissolved.
• Melt butter. Cool to the point that it is slightly warm to the touch. Slowly pour butter into the egg mixture while beating.
• Heat milk to 140-150 degrees. Slowly pour into egg mixture while beating. Take mixtures temperature, when it is less than 110 degrees add to the flour mixture and beat with paddle attachment to combine.
• Switch to the dough hook and kneed for 5-7 minutes adding more flour as necessary, dough should be smooth and elastic but still sticky and not fully pull away from the bowl but still hold its shape when formed into a mound.
• Scrape down bowl and form dough into a rough mound. Cover with oiled plastic wrap and a tea towel and let rise in a warm place. Let rise until it triples in size. (4-6 hours). *Combine topping ingredients in a small bowl (everything except the butter).
• Punch down the dough and divide in half. Spread ½ of dough in 9’x13” greased baking pan. Use about half the topping mix on top of this first half of dough. Spread remaining dough into baking pan, top with remainder of Topping.
• Cover with plastic wrap and retard in the refrigerator overnight.
• The next morning take out of the refrigerator and allow to come to room temperature and rise to the top of the pan. (3-4 hours)
• Dot with 1.5tbsp of butter.
• Bake in 325 degree oven ¾ - 1 hour. Watch before 1/2 hour so doesn’t burn. Took 30 minutes in my oven. Interior temperature above 190 degrees.

Again, thank you so much. And special thanks to /u/citygirldc for taking a stab at re-writing the recipe, it really gave me a lot of confidence.

Edit: spelling and formatting

Submitted September 14, 2015 at 08:20PM by TheJadedRose http://ift.tt/1KO3hMW AskCulinary