Aeg-Electrolux B9820-5-A Recipe Book Page 28

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RECIPE MENU28
YEAST PLAIT
For the dough:
500 g flour
20 g yeast
200 ml lukewarm milk
40 g sugar
salt
5 egg yolks
200 g softened butter
For the filling:
180 g chopped walnuts
20 g breadcrumbs
1 teaspoon ground ginger
50 ml milk
60 g honey
30 g melted butter
20 ml rum
1 egg yolk
A little milk
50 g flaked almonds
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.
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