Zubereitung

1. 1

   Knead the flour, dry yeast, 50 g of the sugar, the salt, the lukewarm milk, 80 g soft butter and the egg into a smooth yeast dough. Cover and let it rise in a warm spot until doubled.

2. 2

   Roll the dough out evenly on a greased baking sheet and let it rest for another 15 minutes. Press regular little dimples into the dough with your finger.

3. 3

   Dot the dimples with flakes of the remaining butter and scatter over the remaining sugar and the flaked almonds.

4. 4

   Bake in a preheated oven at 200 °C for about 25 minutes until the top is golden and the sugar lightly caramelises.

5. 5

   Let the cake cool briefly and cut it into squares while still slightly warm.