Butter And Almond Cake - cooking recipe

Ingredients

1 cup reduced-fat milk
4 1/3 cups all-purpose flour
1 1/2 oz dry yeast
1 1/4 cups sugar
1 1/3 cups butter
1 tsp vanilla extract
1 None medium egg
1 cup sliced almonds

Preparation

Heat 1/2 cup milk until lukewarm. Place the flour in a large bowl, crumble in the yeast, add 2 tbsp sugar, pour in the milk and mix well to form a thick paste. Cover and leave to rise in a warm place for about 15 minutes.
Heat the remaining milk until luke warm and add 5 tbsp butter, vanilla extract, egg and 1/4 cup sugar. Mix this well with the paste and knead to form a smooth dough. Cover and allow to proof again for about 30 minutes until it has doubled in size.
Turn the dough out onto a floured surface and knead lightly. Transfer to a greased 12 x 15 inch baking sheet, cover and allow to proof for a further 20 minutes.
Preheat oven to 350\u00b0F. Cut remaining butter into cubes and, evenly spaced, press into the dough. Sprinkle over the almonds and remaining sugar and bake for 20-25 minutes. Serve warm.