Almond And Cinnamon Kuchen
This traditional yeasted cake is served over the Jewish New Year. Make it the day you want to eat it
Makes enough for: 1 kuchen
Ingredients
for the dough
- 75 mls tepid milk
- 10 g fresh yeast
- 30 g fructose, divided
- 150 g bread flour, divided, plus extra for dusting
- 35 g butter, plus extra for greasing
- 1 egg
- ½ lemon, zest only
- 1 Pinch fine salt
for the topping
- 15 g butter, melted
- 50 g ground almonds
- 1/2 lemon, zest only
- 2.5 mls ground cinnamon
Method
for the dough
- Place the milk, yeast, 3g fructose and 35g flour into a bowl
- Whisk together and set aside for 10 minutes to ferment
- Place the remainder of the fructose and the butter into a bowl of a stand mixer
- Beat until light and fluffy and then add the egg and beat until combined
- Add the lemon zest and sieve the remaining flour and salt into the bowl
- Add the yeast and knead using a dough hook for 15 minutes
- Cover and leave to prove until doubled in size
- Turn the dough out onto a lightly floured surface and knead to the shape of your tin
- Place into a greased rectangular baking tray and stretch the dough to fit
- Set aside to prove uncovered until doubled in size
for the topping
- Preheat the oven to 190° Celsius
- Brush the top of the proven dough with the melted butter
- Place the almonds, lemon zest and cinnamon into a mixing bowl and mix together
- Sprinkle on top of the dough and then place the tray into the oven
- Bake for 25 minutes and serve warm cut into slices