Directions

1

Melt butter in a pot. Remove the pot from the heat and add milk

2

Open the baking bag - fold the edge of the bag and place it on the table like a sock

3

Pour milk, butter and yeast into the bag and make sure the yeast is dissolved

4

Add sugar, salt, cardamom to the bag and make sure it spreads

5

Pour wheat flour into the bag

6

Pin the bag together in the shaft - lift - knead with the tip / "toe" inside the bag until all the flour has spread - min. 1 minute. There must be no dry spots with flour. The dough should be smooth and uniform

7

Release the tie by the dotted line at the front of the "sock" - tie the tie - not too tight - the dough should be able to breathe

8

Place the dough to rise at room temperature for approx. 45 minutes

9

While the dough is raising, make the topping. Melt butter in a pot add brown sugar and syrup. Stir to smooth mass

10

Press the dough out onto baking paper on a large baking pan. Take some water on your hand and press out the dough to cover the entire plate.

11

Pour the topping and distribute by hand. Press your fingers - all 5 - into the dough all over the plate to make small lakes of topping on your cake.

12

Rise for 10 minutes

13

Bake for 12 minutes in a 175 degree hot oven - preferably hot air