Step 1

Dissolve the fresh yeast and sugar in the lukewarm milk.

Step 2

Melt the butter and let it cool off before adding it to the milk.

Step 3

Add all-purpose flour and salt. Knead the dough for about 10 minutes or until it assemblies into a nice and smooth dough. You can with advantage use a kitchen machine.

Step 4

Cover the bowl with a clean dish towel and let the dough rise into double size someplace warm. This takes about 30 minutes.

Step 5

Flatten the dough into a square with a size of about 40 x 40 cm (16 x 16 inch). Transfer the dough onto a parchment paper covered oven plate. Let the dough rise for another 20 minutes. While the dough is rising prepare the sugar topping.

Step 6

In a small sauce pan; melt the butter and brown sugar. When the butter-sugar mixture is hot add the heavy cream and mix it together. Remove the mixture from the heat and let it cool off.

Step 7

Use your fingers to make indents into the dough. The indents should be deep and almost reach the bottom but without breaking through the dough. Also, make a small moat along the edge of the dough to keep the sugar topping on the top.

Step 8

Distribute the prepared sugar topping across the dough and bake the cake for 12 minutes in a 225 C (440 F) well-preheated oven.

Step 9

Let the cake cook off a little bit before serving it.