Recipes

• 20 g yeast
• 150 ml tepid milk
• 60 g sugar
•1 pinch salt
• 2 egg yolks
• 75 g softened butter
Crumble mixture:
• 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 hollow in the centre. Cut up the yeast, place it
in the hollow, 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 mixture 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.
ROASTING RECIPES
PIZZA
Cookware:
For one baking tray or 2 round tins.
For the dough:
• 14 g yeast
• 200 ml water
• 300 g flour
•3 g salt
• 1 tablespoon oil
Topping:
• 1 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
Method:
Crumble yeast in a bowl and dissolve in the tepid water. Add the flour with the salt mixed
in and the oil. Knead the ingredients until a workable dough that does not stick to the bowl
is produced. Then cover the dough and leave to rise in a warm place until it doubles in
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Uses, tables and tips