Silvercrest SKM550EDSA1-06/10-V3 User Manual download pdf (Page 22)

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Yeast dough

Ingredients:

500 g Wheat flour

1 cube of Yeast (40 g) or 1 pack Dry yeast

Approx. 1/4 l lukewarm Milk

60 g Butter or Margarine

40 g Sugar

1 pkt Vanilla sugar

1 btl. Citro-bake

1 Egg

Preparation:

• Place the flour, dry yeast or crumbled yeast and

all other ingredients (not directly on the yeast)

into the mixing bowl.

• Slowly mix everything, starting with the dough

hook at level 1, then for 3 - 4 minutes on level 2.

• Cover the bowl with a dish towel, place it in a

warm place and let the dough rise until it has

visibly increased its size.

• Then knead the dough through once again.

• After that, the dough is finished and you can pro-

cess it further.

Poppy seed cake

Ingredients:

For the dough:

100 g Buckwheat flour

200 g Wheat flour

100 g Hazelnuts, ground

1 cube of Yeast (40 g) or 1 pack Dry yeast

Approx. 125 ml Milk

1 pinch Salt

75 g Sugar

1 Egg

150 g Soft butter

1 btl. Citro-bake

1 btl. Rum-bake

100 g Orange peel, diced

50 g Lemon peel, diced

For the filling:

1 btl. (200 g ) Poppy-bake

For the coating:

100 g Butter for spreading

Powder sugar for dusting.

Preparation:

• Make from the specified ingredients, except the

orange peel and lemon peel, a yeast dough

(see "Yeast Dough").

• Knead the orange and lemon peel in at the end.

• Roll the dough out (about 20 x 25 cm) and

spread the poppy mix on to it.

• Then fold and beat the dough together into a

stollen shape.

• Grease a stollen mould and place the stollen

inside for baking.

• Spread the remaining butter onto the still hot stol-

len and sprinkle it with the powdered sugar.

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Silvercrest SKM550EDSA1-06/10-V3 User Manual Page 22

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