User Manual

Cakes and small baked items, desserts and sweet dishes: 155
Plaited raisin loaf [Index: ]
MCRC00902384_BO_Rosinenzopf-31_F39MCRC00918091_SE_Rosinenzopf-010MCRC00903338_NF_Rosinenzopf-027_RZ1Savoury bakingBreadPreparation methodsBakingRecipe categoriesBaking
For approx. 20 slices
Baking tray
YEAST DOUGH:
500 g flour
1½ sachets dried yeast
100 g sugar
1 sachet vanilla sugar
1 pinch salt
100 g butter
2 eggs
Approx. 125 ml milk, lukewarm
100 g raisins
FOR BRUSHING:
1 egg yolk
2 tbsp milk
IN ADDITION:
Greaseproof paper
Per slice
182 kcal, 28 g carbs, 6 g fat, 4 g protein, 2,3 BU
PREPARATION
1. To make the yeast dough, mix the flour and yeast in a bowl. Add all other ingredients and knead
the dough well. Leave to prove in a warm place for 20-30 minutes.
2. Knead the dough thoroughly once again and split into 3 equally sized pieces. Shape each piece
into a roll and make a loose plait with the 3 rolls.
3. Line the baking tray with greaseproof paper. Place the plait on top and leave to prove again for
20 minutes. The plait should have risen well and its volume should have increased by about half again.
4. Whisk the egg yolk with milk. Use this to brush the plait and then bake it as indicated.
Setting procedure:
CircoTherm
150 °C
Added steam, medium
Baking time: 25-35 minutes
Tip:
You can also leave the dough to prove in the
oven. To do so, set cooking mode 1.
To ensure the plait turns a lovely golden colour
on the outside, brush it with the egg yolk and
milk mixture.
Instead of raisins, you can also add chocolate
chips to the dough.
!
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