Wiltshire fat cake
Description
Preheat the oven to 220°C. Grease a baking pan. Mix fresh yeast with warm water. If using dry yeast, dissolve it in warm water with a pinch of sugar and let stand for 15 minutes until frothy. Place flour and salt in a bowl and mix with 15 g of fat. Make a well in the center and pour in the yeast mixture. Knead the dough until it no longer sticks to the bowl, adding more water if necessary. Sprinkle flour on the work surface and knead the dough for about 10 minutes until smooth and elastic. Place the dough in a bowl, cover with a lid, and let rise in a warm place for 1 hour. Roll out the dough on a floured surface into a rectangle about 0.5 cm thick. Spread one-third of the remaining fat and butter over the dough surface. Sprinkle the dough with fruit and sugar. Roll up the dough. Place the dough in a bowl, cover with a lid, and let rise in a warm place for 30 minutes until puffed. Bake for 30 minutes until the cake has risen and developed a golden crust. Serve the finished cake with butter.