Yeast cake with cream (Morat style)

1. Mix flour and salt, make a well, add the sugar and crumbled yeast. Add the milk and butter and knead everything together into a smooth, supple dough.

2. Cover and let the dough rise in a warm location for approx. 60 minutes until the mixture has visibly doubled in size.

3. Cut out a circle of baking paper (approx. 30 cm Ø) with the help of a 24 cm lid.

4. Stir the crème fraîche, egg yolk and sugar. Place the yeast dough on the baking paper and roll out into a round shape (slightly larger than the drawn circle). Place the pot on the Navigenio and heat on level 6 up to the roasting window, switch off the Navigenio.

5. Line the pot with the baking paper and the dough and press on the overlapping dough with your fingers to create a small edge. Use your index finger and thumb to make small indentations in the dough, spread the icing on the dough.

6. Put the pot in the inverted lid, place the Navigenio overhead, switch to the small level, bake for approx. 5 minutes. Switch off the Navigenio and bake until done using the residual heat, for approx. 15 minutes.