Classic yeast cake with strawberries and crumble topping to enjoy with a cup of coffee or milk. Traditional Polish everyday cake that is so simple to make!

You can turn this yeast cake recipe into a dozen other cakes or sweet buns with different fillings. For example you may make chocolate babka or white cheese rools.

How To Make Yeast Cake

To start, crumble the fresh yeast into a small bowl. Fold in flour, sugar and lukewarm milk. Stir to combine. After that, cover with a kitchen towel and let raise in a warm place for 10 minutes. Meanwhile, flour sift through the sieve. Add in the rest of the dough ingredients and also raisen yeast mixture. Knead for about 10 minutes using hands until smooth texture. If the dough is too sticky while kneading, you should sprinkle it with little bit more of flour. But not too much or it will result with dry dough. When you press it with a finger, and the dough comes back, it means that it’s done and ready for the next steps. Then cover with a towel and let raise in a warm place for 40-60 minutes. Sprinkle the dough with a bit of flour and knead again for about 3 minutes. Transfer into prepared baking pan and press it down to cover the bottom of the pan. Cover with a kitchen towel and let raise for 20-30 minutes in a warm place. All the ingredients for the crumble topping place in a bowl. Rub the butter into the flour until it resembles crumbs. Place strawberries on the top and press them into the dough. Sprinkle with crumble.

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Check My Other Yeast Recipes

Yeast Cake With Strawberries

Classic yeast cake with strawberries and crumble topping to enjoy with a cup of coffee or milk
Prep Time30 mins
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: Polish
Yield: 16
Cost: 3 €

Equipment

  • no equipment required

Materials

Yeast Mixture

  • 25 g fresh yeast
  • 1 tbsp sugar
  • 1 tbsp flour
  • 50 ml lukewarm milk

Dough

  • 260 g flour
  • 90 g sugar
  • 60 ml lukewarm milk
  • 25 g melted butter

Topping

  • 30 g cold butter
  • 15 g sugar
  • 60 g flour

Instructions

  • Crumble the fresh yeast into the bowl. Fold in flour, sugar and lukewarm milk. Stir to combine. Cover with a towel and let raise in a warm place for 10 minutes.
  • Flour sift through the sieve. Fold in the rest of the dough ingredients and also raisen yeast mixture.
  • Knead for about 10 minutes using hands. Cover with a towel and let raise in a warm place for 40-60 minutes.
  • Once, the dough has doubled in size, sprinkle with flour and knead again about 2 minutes.
  • Line 20 cm x 20 xm baking pan with parchment paper. Transfer the dough into prepared pan. Press it down evenly to cover the bottom of the pan. Cover with a towel and let rise in a warm place for 20- 30 minutes.
  • Preheat the oven to 180° C. All the ingredients for the crumble topping place in a bowl. Rub the butter into the flour until it resembles crumbs. Refrigerate until needed.
  • Strawberries cut into cubes. Get rid of the moisture then set aside until needed.
  • Place strawberries on the top and press them into the batter. Sprinkle with crumble.
  • Bake in preheated oven for 40 minutes.

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