AEG KM8100001M Recipe Book download pdf (Page 23)

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 oven: 55 minutes

– Oven level: 3

Ring Cake

Ingredients for the base:

•500 g flour

• 1 small packet dried yeast (approxi-

mately 8 g)

• 80 g icing sugar

•150 g butter

• 3 eggs

• 2 level teaspoons salt

• 150 ml tepid 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 gugel-

hupf tin.

Then shape the dough into a sausage

shape, place in the gugelhupf tin. Cover

and leave to rise again for 45 minutes.

– Time in the oven: 60 minutes

– Oven level: 1

Brownies

Ingredients:

• 250 g plain chocolate

•250 g butter

• 375 g sugar

• 2 packet vanilla sugar (approximately 16

g)

•1 pinch salt

• 5 tablespoons water

• 5 eggs

• 375 g walnuts

• 250 g flour

• 1 teaspoon baking powder

Method:

Break chocolate up into large pieces and

melt in a bain marie.

Cream together butter, sugar, vanilla sug-

ar, salt and water, add the eggs and the

melted chocolate.

Roughly chop the walnuts, mix with the

flour and baking powder and fold into the

chocolate mixture.

Line a deep baking tray with baking

parchment, put the mixture on top and

smooth.

– Time in the oven: 50 minutes

– Oven level: 3

After baking:

Leave to cool, remove baking parchment

and cut into squares.

Muffins

Ingredients:

• 150 g butter

• 150 g sugar

• 1 packet vanilla sugar (approximately 8

g)

• 1 pinch salt

• zest of one unwaxed lemon

• 2 eggs

• 50 ml milk

• 25 g cornflour

• 225 g flour

• 10 g baking powder

• 1 jar of sour cherries (375 g)

• 225 g chocolate chips

Other:

• Paper cases, approx. 7 cm diameter

Method:

Cream together butter, sugar, vanilla sug-

ar, salt and the zest of one unwaxed lem-

on. Add eggs and cream together again.

Mix the cornflour, flour and baking pow-

der and fold into the mixture with the

milk.

Drain sour cherries and fold into the mix-

ture with the chocolate chips.

Put the mixture into the paper cases, put

cases onto a baking tray and put in the

oven.

– Time in the oven: 35 minutes

– Oven level: 3

ENGLISH

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