Recipe Book

Depending on the qualities of the flour, a little
more milk may be required to achieve a
workable dough.
Leave the dough to rise until it doubles in
volume.
Cut the dough into two, make into two long
loaves and place on the baking tray which has
been greased or covered with baking
parchment.
Leave the loaves to rise again by half their
volume.
Before baking, dust them with flour and with a
sharp knife cut 3 - 4 diagonal lines, at least 1 cm
deep.
• Time in the appliance: 45 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 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
Rich Yeast Plait
Ingredients for the dough:
• 750 g flour
• 30 g yeast
• 400 ml milk
• 10 g sugar
• 15 g salt
• 1 egg
• 100 g softened butter
Ingredients for the finish:
• 1 egg yolk
• a little milk
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 sugar 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 rest of the sugar, salt, egg and butter 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.
Steam oven Recipe Book
27