Recipes
• 50 ml milk
• 60 g honey
• 30 g melted butter
•20 ml rum
For the coating:
• 1 egg yolk
• A little milk
• 50 g flaked almonds
Method:
Sieve the flour into a mixing bowl, make a hollow in the centre. Cut up the yeast, place it
in the hollow with the milk and a little of the sugar and stir in the flour from around the
edge, sprinkle with flour, leave to rise in a warm place until the flour sprinkled on the
mixture 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 the pieces of dough together. 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.
PRESERVING
• Only use usual preserving jars of the same dimension.
• Do not use jars with twist-off or bayonet type lids and metal tins.
• Use the first shelf level from the bottom.
• Use the baking tray. You can put six 1-litre jars maximum on it.
• Fill all the jars to the same level and close them correctly.
• Put the jars on the shelf, make sure that they do not touch each other.
• Fill approximately 1/2 litre of water into the flat baking tray to have sufficient moisture
in the oven.
• When the liquid lightly starts to bubble in the first jars (after about 35-60 minutes with
1 litre jars), switch off the oven or decrease the temperature to 100°C ( see table).
PRESERVING table
Soft fruit
Preserve Temperature in °C Time until simmer-
ing in mins.
Continue to cook at
100°C in mins.
Strawberries, blueberries, rasp-
berries, ripe gooseberries
160 - 170 35 - 45 ---
Unripe gooseberries 160 - 170 35 - 45 10 - 15
Stone fruit
Preserve Temperature in °C Time until simmer-
ing in mins.
Continue to cook at
100°C in mins.
Pears, quinces, plums 160 - 170 35 - 45 10 - 15
18
Uses, tables and tips