Recipe Book

• 75 g sultanas
• 25 g grated coconut
Ingredients for the topping:
• 50 g butter
• 150 g cream cheese
• 40 g sugar crystals
• ground hazelnuts
Other:
• Round springform baking tin with 22
cm diameter, greased
Method:
Cream together sunflower oil, brown
sugar, eggs and syrup. Fold in the rest of
the ingredients for the mixture.
Put the mixture into the greased baking
tin.
• Time in the appliance: 55 minutes
• Shelf position: 2
After baking:
Mix butter, cream cheese and sugar
crystals (if necessary, add a little milk to
make it spreadable).
Spread over the cake once it has cooled
down and sprinkle ground hazelnuts over
the top.
8.4 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: 2
8.5 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.
Place the almonds individually into each
hollow in a greased and floured
gugelhupf tin.
ENGLISH 11