Recipe Book

• 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 gugelhupf
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 appliance: 60 minutes
– Shelf position: 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 appliance: 50 minutes
– Shelf position: 2
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, approximately 7 cm diam-
eter
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
appliance.
– Time in the appliance: 40 minutes
– Shelf position: 2
Biscuit
Ingredients:
• 4 eggs
• 2 tablespoons hot water
• 50 g sugar
• 1 packet vanilla sugar (approximately 8
g)
•1 pinch salt
• 100 g sugar
• 100 g flour
• 100 g cornflour
• 2 level teaspoons baking powder
Other:
• 28 cm round springform baking tin,
black, bottom lined with baking parch-
ment
ENGLISH 27