Electrolux EOC5956AAX Recipe Book download pdf (Page 17)

• 200 g sugar

• 200 g butter

• 1 teaspoon cinnamon

• 350 g flour

• 50 g chopped nuts

• 30 g melted butter

Method:

Sieve the flour into a mixing bowl, make a

well in the centre. Cut up the yeast, place it

in the well, stir in with the milk and some of

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 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

baking tray and leave to rise again. Place

sugar, butter and cinnamon in a mixing

bowl and mix together. Add the flour and

the nuts and knead together so that you

make a crumble mixture. Spread the butter

on the risen dough and spread the crumble

mixture on it evenly.

– Time in the oven: 35 minutes

–Shelf position: 3

Swedish Cake

Ingredients:

•5 eggs

• 340 g sugar

• 100 g melted butter

• 360 g flour

• 1 packet baking powder (approximately

15 g)

• 1 packet vanilla sugar (approximately 8

g)

•1 pinch salt

• 200 ml cold water

Other:

• 28 cm round springform baking tin,

black, bottom lined with baking parch-

ment

Method:

Place sugar, eggs, vanilla sugar and salt in

a mixing bowl and cream together for 5 mi-

nutes. Then add the melted butter to the

mixture and fold in. Add the flour with the

baking powder mixed into it into the

creamed mixture and stir in. Finally add the

cold water and mix everything well. Put the

mixture into the baking tin, smooth and put

in the oven.

– Time in the oven: 55 minutes

– Shelf position: 1

Sweet Tart

Ingredients:

• 2 sheets original Swiss flaky pastry or

puff pastry (rolled out in a square)

• 50 g ground hazelnuts

• 1.2 kg apples

•3 eggs

•300 ml cream

• 70 g sugar

Method:

Place pastry on a well-greased baking tray

and prick the bottom all over with a fork.

Spread the hazelnuts evenly over the pas-

try. Peel apples, remove cores and cut into

12 slices. Spread slices evenly on the pas-

try. Mix eggs, cream, sugar and vanilla

sugar together well and put over the ap-

ples.

– Time in the oven: 45 minutes

– Shelf position: 2

BREAD AND ROLLS

Farmer Bread

Ingredients:

• 500 g wheat flour

• 250 g rye flour

• 15 g salt

• 1 small packet dried yeast

•250 ml water

• 250 ml milk

Other:

• Baking tray which has been greased or

lined with baking parchment

Method:

Place wheat flour, rye flour, salt and dried

yeast in a large bowl. Mix water, milk and

salt and add to the flour. Knead all ingredi-

ents into a workable dough. Leave the

dough to rise until it doubles in volume.

Shape the dough into a long loaf and place

on the baking tray which has been greased

or covered with baking parchment. Leave

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