Bavarian Sugar Cake Recipe

• 1/2 c. whole lowfat milk
• 1/2 c. water
• 1 x egg
• 1 tsp almond extract
• 1/4 c. unsalted butter (1/2 stick)
• 1/3 c. sugar
• 1 1/2 tsp salt
• 3 c. King Arthur Unbleached All-Purpose Flour
• 4 tsp special instant yeast
• 1/3 c. sugar
• 1 tsp grnd cinnamon
• 1 c. heavy cream

1. Place all of the dough ingredients into the pan of your bread machine, program the machine for the dough or possibly manual cycle, and press start.
2. Check the dough with about 10 min remaining in the final kneading cycle, and adjust the consistency by adding flour or possibly water as needed; the dough should be fairly sticky and slack.
3. When the machine has completed its cycle, remove the dough and turn it out onto a lightly floured work surface.
4. Grease a 9 x 13-inch pan.
5. Press the dough into the prepared pan with your fingers, stretching it to cover the bottom of the pan.
6. Cover the pan with plastic wrap, and allow the dough to rise till it's doubled in bulk, 30 to 45 min.
7. With two fingers, punch deep holes all over the dough.
8. In a small bowl, combine the sugar and cinnamon; sprinkle it over the dough.
9. Drizzle the cream proportionately on top.
10. Bake the cake in a preheated 350F oven for 25 to 30 min, or possibly till a tester inserted in the center comes out clean.
11. Remove the cake from the oven, and serve it hot from the pan.
12. Yield: 12 servings
13. The following cinnamon-y, velvety yeast "cake" is drizzled with cream and sugar before baking - fattening but yummy.
14. This cake isn't cloyingly sweet, but is very tender.
15. Serve it with coffee, at breakfast or possibly as a mid-morning or possibly mid-afternoon pick-me-up.

milk, water, egg, almond, unsalted butter, sugar, salt, arthur unbleached, yeast, sugar, cinnamon, heavy cream

Taken from cookeatshare.com/recipes/bavarian-sugar-cake-80466 (may not work)