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Ingredients
- FOR THE DOUGH:
- 3/4 pounds, 2-1/8 ounces, weight All-purpose Flour
- 1-7/8 ounces, weight Sugar
- 3 teaspoons Quick-Rise Yeast
- 8 tablespoons, 2 teaspoons, 6 pinches Milk, Warm
- 2 whole Eggs
- 2-1/2 ounces, weight Unsalted Butter, melted
- 1 teaspoon Salt
- FOR THE TOPPING:
- 5-1/3 ounces, weight Unsalted Butter, Chilled
- 3-5/8 ounces, weight Sugar
- 1/4 Tablespoons Ground Cinnamon
- 3-5/8 ounces, weight Slivered Almonds
Method
- For the dough:
- 1. Sift flour and sugar into the bowl of a stand mixer fitted with the dough hook. Stir in yeast.
- 2. Turn the mixer on its lowest speed setting, add warm milk, eggs, melted butter and salt one at a time and mix on medium speed until dough forms and pulls away from the bowl. Cover the bowl with a clean kitchen towel or cling film and allow to rise in a warm place for 30 minutes.
- 3. Grease a 9x13" baking sheet.
- 4. Place dough on a floured surface and knead a few times. Using a rolling pin or your fingers, spread the dough out onto the prepared baking sheet. Cover with a clean kitchen towel or cling film and allow to rise in a warm place for another 30 minutes.
- 5. Preheat oven to 430 F.
- For the topping:
- 6. With your fingers, make little dimples all over the surface of the dough (think about 150 dimples) and cut little pieces of butter to place in each dimple.
- Combine the sugar and cinnamon in a small bowl. Sprinkle cake with sugar and cinnamon and finally, scatter slivered almonds evenly over top.
- 7. Bake for 5 minutes.
- 8. Reduce heat to 390 F and bake for another 12 minutes, or until the top and edges starts to brown lightly. Be careful not to over-bake so the cake stays moist.
- 9. Remove pan from the oven. Let the cake cool on the baking sheet for 30 minutes before cutting into 36 bars.
- Adapted from Cakeclassics.
