1 quart of milk
1/4 cup of warm water
2 packets of active dry yeast (15g each)
3/4 cup of all-purpose flour
1 tablespoon of salt
1/2 cup of butter, softened
4 large eggs
1 egg yolk
5 to 6 cups of all-purpose flour
3/4 cup of concord grape jam, seedless
Topping:
1 egg yolk
1 tablespoon of water
1 tablespoon of sesame seeds
1/4 cup of almonds, skin removed
1 quart of milk
1/4 cup of warm water
2 packets of active dry yeast (15g each)
3/4 cup of all-purpose flour
1 tablespoon of salt
1/2 cup of butter, softened
4 large eggs
1 egg yolk
5 to 6 cups of all-purpose flour
3/4 cup of concord grape jam, seedless
Topping:
1 egg yolk
1 tablespoon of water
1 tablespoon of sesame seeds
1/4 cup of almonds, skin removed
In a small saucepan, warm the milk over low heat until it forms bubbles around the edge
Remove from heat and let cool slightly
Pour the warm water into a bowl
Add the yeast and stir to dissolve
Add the cooled milk, all-purpose flour, salt, butter, eggs, egg yolk, and 3 cups of all-purpose flour
Mix until a smooth batter forms
Beat with an electric mixer until the mixture is silky and pliable
Gradually add the remaining flour and beat with a wooden spoon until the dough comes away from the sides of the bowl
Add the grape jam and mix well
Cover with plastic wrap and let rise in a protected area for 1 hour
Grease and dust two round cake pans, each 20cm in diameter
Divide the dough evenly between the pans and let rise in a protected area for another hour
Preheat the oven to moderate temperature (170°C)
Brush the cakes with the egg yolk mixed with water
Dust with sesame seeds and decorate with almonds
Bake for 1 hour or until, when tested with a toothpick, it comes out clean
Cut into 16 slices each.
