Recipe Book

the centre. Decorate the edge and the centre of
the cake with the whole blanched almonds. Put
the cake into the appliance.
• Time in the appliance: 100 minutes
• Shelf position: 1
Streusel Cake
Ingredients for the dough:
• 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
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
Oven Recipe Book
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