AEG KE8404021M - Manual (Page 13)

• 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 ingre-
dients 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 to-
gether so that you make a crumble mix-
ture.
Spread the butter on the risen dough and
spread the crumble mixture on it evenly.
– Time in the appliance: 35 minutes
– Shelf position: 2
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 togeth-
er. Divide the dough into three equal
parts and roll out into long rectangles.
Spread a third of the filling onto each rec-
tangle 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: 1
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.
ENGLISH
13