If you know me a little, you already know that I love slightly sweet desserts and soft ones at that. They remind me of my childhood when I would enter the bakery in my village with my mom and be enveloped by the delightful scent of freshly baked ‘veneziana’. So here I am proposing another one: a fantastic and super soft leavened bundt cake. It’s incredibly delicate and perfect for a healthy breakfast or a delicious snack. But how can one resist the temptation of slicing a second piece? I wish I could, but I never can.
Don’t miss:
- Difficulty: Medium
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 12 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Leavened Bundt Cake
- 3/4 cup all-purpose flour
- 1 tsp active dry yeast
- 2 tsp sugar
- 1/2 cup milk (lukewarm)
- 3 1/4 cups all-purpose flour
- 1/2 cup sugar
- 1/3 cup milk
- 3 eggs (medium)
- 1 pinch salt
- 1/2 cup butter
- milk
- sugar sprinkles
Tools
- 1 Bowl medium-small
- Hand whisk
- Stand mixer
- 1 Bowl large
- 1 Bundt pan 10 inches in diameter
- Brush
Preparation of the Leavened Bundt Cake
Place the flour, active dry yeast, and sugar in a medium-small bowl and mix with a small hand whisk.
Then add the lukewarm milk and mix again with the whisk: you will get a very sticky mixture.
Cover with plastic wrap and let it rise for an hour.
While the starter dough is resting, melt the butter in a bain-marie or microwave and let it cool.
When the starter dough is ready, place the flour and sugar in the stand mixer’s bowl and mix them with a small hand whisk.
Then add the lukewarm milk, eggs, and a teaspoon of vanilla extract and start mixing the ingredients with the dough hook.
Now add the starter dough, a pinch of salt, and the now cool butter, and knead for a long time with the dough hook. You will get a soft and slightly sticky mixture.
Transfer it to a large bowl, cover with plastic wrap, and let it rise until the volume doubles in a warm place away from drafts: rising time depends greatly on the ambient temperature and can vary from two to three hours.
After this first rising time, transfer the dough to a 10-inch diameter bundt pan that has been previously buttered and floured, cover it with a clean cloth, and let it rise for another hour or so.
Brush the surface with milk and sprinkle with sugar sprinkles (and I forgot to take a photo here).
Bake the leavened bundt cake in a preheated static oven at 356°F for about 30 minutes, covering it with aluminum foil after 15-20 minutes of baking if it browns too much.
Remove the leavened bundt cake from the oven and let it cool before removing it from the pan and transferring it to the serving plate. Dust it with a bit of powdered sugar if desired. Enjoy! Paola
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