In addition to yeast it calls for a small amount of baking powder. What is the purpose of that?
I found this thread, from which I basically concluded that there is no real leavening effect of using baking powder and yeast together because if you bake it quickly, the yeast fails to leaven as it does not have time to work, and if you bake it after resting, the baking powder would fail to leaven because it is already spent by the time baking starts.
So is there any other reason one would add baking powder to a yeast-leavened dessert? One of the answers in the link above talks about a possible reason for adding baking soda to yeast but nothing on baking powder.