Recipe Book

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 (min): 55
• Shelf position: 1
8.4 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 (min): 55
• Shelf position: 2
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ENGLISH
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