Tooltime Thursday. Don’t attempt to do this in a spring form pan. Not dramatic because someone was smart enough to make an extra foil ring but still…
Then hesitate and decide to –almost- follow the given amount of yeast for this cake which is 2.1/2 tsp for a total of 350 grams of flour which is huge.
What you basically do is make a sweet rich dough, roll it out in a rectangle, smear with filling and cut into 6 long strips. One strip is rolled up and placed in the middle of your cake pan already filled with butterscotch sauce, the rest is spiraled round and round that first. Leave to rise:
Such a shame to put this thing upside down!
Messy, and I know why. I used all ap flour and the given amount of liquid. Our ap flour is weaker than US flour so we need either more flour or less liquid. I added some flour but still kept the dough at it’s slack and tacky state. (I know it’s harder to handle but very rewarding in the end, because it will make your end product nice, fluffy and moist).
Imagine you roll it out –on a floured surface- and proceed cutting. You’re fine. Then pick each strip up and try to handle that looooong strip and coil it around another one. Remember this is a very slack and tacky dough. Remember the strip has a cinnamon/sugarbutter concoction on top. Also remember this has to be performed in a butterscotch basin.
Delicious, that too! (Never mind I forgot to take a pic from the luscious rivers of butterscotch once upside down GRrrr . Took half of the cake to a friend, they loved it. Kids and husband were enamored as well. Had my first slice for breakfast this morning… Good!
Spiced up the dough quite a bit, used a batch of home made butterscotch sauce that I already had in the fridge, filling was butter, cinnamon, nutmeg, cloves and brown sugar. It could have used some more salt though. I feel 1/2 tsp is not enough to counterbalance everything that’s going on. Some more salt could bring out the flavors more. Other than that, a success!