Electrolux EBSL7CN Recipe Book download pdf (Page 15)

electrolux 15

Yeast Plait

Settings:

– automatic recipes

For the dough:

• 650 g flour

• 20 g yeast

• 200 ml tepid milk

• 40 g sugar

• Salt

• 5 egg yolk

• 200 g softened butter

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

To put together:

• 1 egg yolk

• A little milk

• 50 g flaked almonds

Method:

Sieve the flour into a mixing bowl and 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. Di-

vide 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 oven: 55 minutes

– Oven level: 3

Ring Cake

Settings:

– automatic recipes

Ingredients:

• 500 g flour

• 1 small packet dried yeast

• 80 g icing sugar

• 150 g butter

• 3 eggs

• 2 level teaspoons salt

• 150 ml tepid milk

• 70 g raisins (soak in 20 ml of kirsch for

1 hour beforehand)

To put together:

• 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 in-

dentation of 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 oven: 60 minutes

– Oven level: 1

Savarin Cake

Settings:

– automatic recipes

For the dough:

• 350 g flour

• 1 small packet dried yeast

• 75 g sugar

• 100 g butter

• 5 egg yolk

• 1/2 teaspoon salt

• 1 small packet vanilla sugar

• 125 ml hot milk

After baking:

• 375 ml water

• 200 g sugar

• 100 ml plum brandy or 100 ml orange

liqueur

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