Adapted from Luisa Weiss's Classic German Baking
90g Herman Starter
180g all-purpose flour
1 egg
1/8 tsp salt
30g sugar
50g butter
Topping:
150g butter
100g sugar
70g honey
45g cream
1/2 tsp salt
230g sliced almonds
Blitz Herman, flour, 1 egg and salt in food processor to develop gluten. Rest for 15 minutes.
Blitz with sugar. Check that the sugar crystals can no longer be felt with your fingers.
Blitz in the butter.
Tuck into ball and let rise in the fridge.
Remove about 3-4 hours before baking. When pliable, roll out it out to approximately 23cm by 33cm, and let rise again.
When the yeast base is fully risen, make topping by lightly caramelising all ingredients except for almonds. While still hot, pour over almonds and mix.
Spread over yeast base.
Bake at 230C.
Notes:
The base came out a little dry. I will add more milk next time. I think between the cold rise and also Herman, it requires a little more moisture.
This recipe is too small for my Magimix.
I sliced it, then allowed my guests to split the pieces at will, and I served it with pastry cream.
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