Electrolux EOB98001X Recipe Book download pdf (Page 18)

18 electrolux

• 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

80g) 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.

– Water to add via water drawer: 500 ml

– Time in the oven: 30 minutes

– Oven level: 3

After cooking:

After cooking, pour melted butter over the

yeast dumplings and sprinkle with poppy

seeds and icing sugar.

Pizza/Pie/Bread

Pizza

For the dough:

• 14 g yeast

• 200 ml tepid water

• 300 g flour

• 3 g salt

• 1 tablespoon oil

For the topping:

• 1/2 small tin tomatoes, chopped

• 200 g Emmental cheese, grated

• 100 g salami

• 100 g cooked ham

• 150 g mushrooms (tinned)

• 150 g Feta cheese

• oregano

Other:

• baking tray, greased

Method:

Crumble yeast into a bowl and dissolve in the

tepid water. Mix the salt into the flour and

add it with the oil to the bowl.

Knead the ingredients until a workable

dough that does not stick to the bowl is pro-

duced. Then leave the dough to rise in a

warm place until it doubles in volume.

Roll out the dough and place on the greased

baking tray, prick the bottom with a fork.

Place the ingredients for the topping on the

base in the order given.

– Time in the oven: 25 minutes

– Oven level: 1

Onion Tart

For the dough:

• 300 g flour

• 20 g yeast

• 125 ml tepid milk

• 1 egg

• 50 g butter

For the topping:

• 750 g onions

• 250 g bacon

• 3 eggs

• 250 g crème fraîche

• 125 ml milk

• 1 teaspoon salt

• 1/2 teaspoon ground pepper

Method:

Sieve the flour into a mixing bowl, make a

well in the centre.

Cut up the yeast, put into the well, mix with

the tepid milk and a little 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.

Place the egg and butter 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.

In the meantime, peel and quarter the onions

and then slice thinly.

Dice the bacon and cook gently on a cook-

ing ring with the onions until the later are

transparent and then leave to cool.

Roll out the dough and place on a greased

baking tray, prick the bottom with a fork and

press the edges up. Leave to rise again.

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