Electrolux EBSL4XCN Recipe Book download pdf (Page 30)

• 375 g flour

• 20 g yeast

• 150 ml tepid milk

• 60 g sugar

• 1 pinch salt

• 2 egg yolks

• 75 g softened butter

Ingredients for the crumble:

• 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 appliance: 35 minutes

• Shelf position: 3

7.7 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 little 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

7.8 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

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