2 cups all-purpose flour
1 cup granulated sugar
3 teaspoons active dry yeast
½ teaspoon salt
¾ of a cup whole milk
½ of a cup unsalted butter, softened
4 large egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup granulated sugar
3 teaspoons active dry yeast
½ teaspoon salt
¾ of a cup whole milk
½ of a cup unsalted butter, softened
4 large egg yolks
1 teaspoon vanilla extract
Preheat the oven to medium heat (170°C)
Butter a 25 cm x 12 cm English muffin tin or a 23 cm diameter pudding mold with butter or margarine and dust with all-purpose flour. Reserve
In a blender, combine all the ingredients and blend for 30 seconds on low speed
Then, blend for another 3 minutes, increasing the speed
Pour the batter into the prepared tin and bake for about 50 minutes, or until, when you insert a toothpick into the center of the cake, it comes out clean
Serve warm or at room temperature.
