Cherry Swedish Flop

In the bowl of a stand mixer, whisk together warm milk and yeast by hand, and let stand until foamy, 5 to 10 minutes.

Add brown sugar, Browned Butter, eggs, orange zest, and vanilla to yeast mixture. Using the paddle attachment, beat at medium speed until combined. Add 2 cups (250 grams) flour and salt, and beat until a shiny, loose dough forms, 3 to 4 minutes, stopping to scrape sides and bottom of bowl.

Spray a medium bowl with cooking spray. Pour dough into bowl. Dust top of dough with remaining 2 teaspoons (6 grams) flour, and cover tightly with plastic wrap. Let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 30 minutes.

Spray a 13x9-inch baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan. Transfer dough to prepared pan. Using heavily floured hands, press dough evenly into bottom of pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 30 minutes.

Preheat oven to 350°F (180°C).

Sprinkle dough evenly with Browned Butter Streusel.

Bake until edges start to brown, 25 to 30 minutes. Let cool completely in pan on a wire rack.

Using excess parchment as handles, remove cooled cake from pan. Using a serrated knife, cut cake in half horizontally. Spread Browned Butter Ermine Frosting onto bottom half of cake; spread preserves on top of frosting. Top with top half of cake, and refrigerate for at least 30 minutes. Garnish with confectioners’ sugar, if desired.

In a medium saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, 8 to 10 minutes. Remove from heat, and let cool completely. (See Note.)Cover and refrigerate until firm, about 2 hours or up to overnight.

In a medium bowl, combine flour, brown sugar, and salt. Using a pastry blender or 2 forks, cut in cold Browned Butter until butter is pea-size. Pinch and rub pieces of butter into dry ingredients with fingertips until mixture comes together and can be clumped as desired. Freeze until firm, about 10 minutes.

In a small saucepan, cook milk and flour over medium heat, whisking constantly, until thickened and pudding-like and an instant-read thermometer registers 170°F (77°C), 4 to 5 minutes. Remove from heat, and whisk in extracts and salt. Pour into a small bowl; cover with a piece of plastic wrap, pressing wrap directly onto surface of mixture to prevent a skin from forming. Refrigerate until completely cool, about 1 hour.

In the bowl of a stand mixer fitted with the paddle attachment, beat Browned Butter at medium speed until creamy and smooth, about 2 minutes. With mixer on medium speed, gradually add sugar, and beat until smooth and fluffy, 6 to 7 minutes. Gradually add milk mixture, and beat until light and fluffy. (It should look like whipped cream.) Use immediately.