Put the sugar, egg yolks, butter and salt on
the edge of the flour. Knead all ingredients
into a workable yeast dough.
Leave the dough to rise in a warm place
until it is about double the size. Then roll
out the dough and place on a greased bak-
ing tray and leave to rise again.
Place sugar, butter and cinnamon in a mix-
ing bowl and mix together.
Add the flour and the nuts and knead to-
gether so that you make a crumble mix-
ture.
Spread the butter on the risen dough and
spread the crumble mixture on it evenly.
– Time in the appliance: 35 minutes
–Shelf position: 3
Yeast Plait
Ingredients for the dough:
• 650 g flour
• 20 g yeast
• 200 ml milk
• 40 g sugar
• 5 g salt
•5 egg yolks
• 200 g softened butter
Ingredients for the filling:
• 250 g chopped walnuts
• 20 g breadcrumbs
• 1 teaspoon ground ginger
• 50 ml milk
• 60 g honey
• 30 g melted butter
•20 ml rum
Ingredients for the finish:
•1 egg yolk
• a little milk
• 50 g flaked almonds
Method:
Sieve the flour into a mixing bowl, make a
well in the centre. Cut up the yeast, place it
in the well and stir in with the milk and a lit-
tle of the sugar and the flour from around
the edge, sprinkle with flour, leave to rise in
a warm place until the flour sprinkled on the
pre-dough is showing cracks.
Put the rest of the sugar on the edge of the
flour. Knead all ingredients into a workable
yeast dough. Leave the dough to rise in a
warm place until it is about double the size.
For the filling, mix all ingredients together.
Divide the dough into three equal parts and
roll out into long rectangles. Spread a third
of the filling onto each rectangle and then
roll up the pieces of dough.
Make a plait out of the three pieces of
dough. Coat the surface of the plait with a
mixture of egg yolk and milk and then
sprinkle with flaked almonds.
– Time in the appliance: 55 minutes
– Shelf position: 3
Ring Cake
Ingredients for the base:
• 500 g flour
• 1 small packet dried yeast (8 g dry yeast
or 42 g fresh yeast)
• 80 g icing sugar
• 150 g butter
•3 eggs
• 2 level teaspoons salt
• 150 ml milk
• 70 g raisins (soak in 20 ml of kirsch for 1
hour beforehand)
Ingredients for the finish:
• 50 g whole peeled almonds
Method:
Put flour, dried yeast, icing sugar, butter,
eggs, salt and milk into a mixing bowl and
knead to a smooth yeast dough. Cover the
dough in the bowl and leave to rise for 1
hour.
Knead the soaked raisins into the dough by
hand.
Place the almonds individually into each
hollow in a greased and floured gugelhupf
tin.
Then shape the dough into a sausage
shape, place in the gugelhupf tin. Cover
and leave to rise again for 45 minutes.
– Time in the appliance: 60 minutes
– Shelf position: 1
Savarin Cake
Ingredients for the dough:
• 350 g flour
• 1 small packet dried yeast (8 g dry yeast
or 42 g fresh yeast)
• 75 g sugar
• 100 g butter
ENGLISH 13
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