Electrolux EOB8956VAX Recipe Book download pdf (Page 19)

• 1 small packet dried yeast (8 g dry

yeast or 42 g fresh yeast)

• 300 g flour

• 30 g sugar

• 30 g butter

• 1 egg yolk

• 1 whole egg

• 1 packet vanilla sugar (approximately

8 g)

• a little lemon zest

• plum jam

After cooking:

• 50 g butter

• 50 g ground poppy seeds

• icing sugar

Other:

• greased dish

Method:

Put milk and sugar in a saucepan and

warm slightly on a cooking ring. Add

dried yeast and stir. Then leave to stand

for approx. 30 minutes. Put flour, sugar,

butter, egg yolk, egg, vanilla sugar and a

little lemon zest into a mixing bowl. Add

the milk and the yeast and knead to a

workable dough. Cover dough with a

cloth and leave to rise for another 45

minutes. Then cut the dough into

dumplings (about 80 g) using a spoon,

press flat with your hand and fill with 1

teaspoon of plum jam. Pull up the edges

of the dough and cover the jam with

dough and then shape into a ball. Put the

balls into a greased dish, cover and

leave to rise for another 45 minutes and

then put into the oven.

• Time in the appliance (min): 35

• Shelf position: 2

7.16 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 (min): 60

• Shelf position: 1

7.17 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

• 5 egg yolks

• 1/2 teaspoon salt

• 1 packet vanilla sugar (approximately

8 g)

• 125 ml milk

After baking:

• 375 ml water

• 200 g sugar

• 100 ml plum brandy or 100 ml orange

liqueur

Method:

Put flour, dried yeast, sugar, butter, egg

yolks, salt, vanilla sugar 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. Then

place the dough in a greased ring-

shaped cake tin and cover and leave to

rise again for 45 minutes.

• Time in the appliance (min): 35

• Shelf position: 1

After baking:

Bring water and sugar to the boil and

leave to cool. Add plum brandy or orange

liqueur to the sugar water and mix

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