👩🍳 Instructions
1. Activate the Yeast
In a small bowl, mix the warm milk with 1 tablespoon of sugar.
Add the yeast and let it sit for 5–10 minutes until it becomes frothy.
2. Make the Dough
In a large mixing bowl, combine flour, remaining sugar, and salt.
Add the eggs, softened butter, vanilla, and the activated yeast mixture.
Mix until a sticky dough forms.
3. Knead
Transfer the dough to a lightly floured surface.
Knead for 8–10 minutes until smooth and elastic. (You can also use a stand mixer with a dough hook.)
4. First Rise
Place the dough in a greased bowl, cover with a cloth, and let it rise for 1–2 hours, or until doubled in size.
5. Shape & Second Rise
Punch down the dough and place it into a greased round cake tin.
Cover again and let it rise for 30–45 minutes.
6. Bake
Preheat your oven to 180°C / 350°F.
Bake for 30–40 minutes, or until golden brown and a skewer comes out clean.
7. Cool & Serve
Allow the cake to cool slightly before removing from the pan.
Slice and enjoy with butter, jam, or a dusting of powdered sugar.
🌟 Tips & Variations
Add a pinch of cinnamon or lemon zest for extra flavor.
Sprinkle sugar on top before baking for a sweet crust.
This cake stays soft for 2–3 days when stored in an airtight container.
