Leavened Dough Mold

Ingredients

• 300 g Hungarian flour
• 70 g butter
• 30 g butter (additional)
• 30 g brewer's yeast
• 3 egg yolks
• 2 dl cream or very good milk
• salt

Instructions

1. Make a small sponge from a quarter of the flour, the yeast and a little lukewarm cream, and let it rise.
2. Knead the rest of the flour with 70 g butter, the egg yolks, salt, the doubled sponge, and enough lukewarm cream for a spoon-workable dough.
3. When it pulls from the bowl sides, let it rise, then flatten to half a centimetre on a floured board.
4. Cut into strips and layer them into a greased, floured 1.5-litre ring mold, brushing each layer with the 30 g butter.
5. Cover, let rise again to the rim, and bake in the oven or Dutch oven; unmold, fill with a stew, and serve five or six.