47
Yeast rolls
If you please, can put an apricot in the middle before
baking. Coat the baked and cooled “fried eggs” with pow-
dered sugar.
Ingredients for yeast rolls 9 pieces 12 pieces
Milk 100 ml 200 ml
Salt
3
/4 tsp 1 tsp
Water 30 ml 45 ml
Butter 30 g 45 g
Whole egg 1 1 +
1 egg yolk
405 type flour 350 g 450 g
Sugar 1
1
/2 tbsp 2 tbsp
Dry yeast
1
/2
packet
3
/4
packet
Program: DOUGH
Shape the dough as you please or work it as follows for
cinnamon rolls (Danish pastry):
Filling
Melted Butter / Margarine 50 g 100 g
Sugar 50 g 100 g
Grated cinnamon
1
/
2 tsp
3
/
4 tsp
Icing, as much as you like
• Take the dough out of the baking container and work it
thoroughly.
• Roll it out into a rectangle on a floured work surface and
spread the butter cream on the dough. Mix the sugar
and cinnamon and spread on the butter.
• Roll it up starting from the wider side. Tuck in the sides
well.
• Cut the roll into pieces and lay them on a baking tin
without making them touch with one another.
• Leave them to rest for about 40 min.
• Bake them at 190°C for 25-30 minutes in a preheated
oven.
• Cover them with icing while they are still hot.
Bran rolls
Ingredients for bran rolls 9 pieces 12 pieces
Water 325 ml 430 ml
Salt 1 tsp 1
1
/
2 tsp
Butter or Margarine 30 g 40 g
Pure lecithin powder* 5 g 8 g
1050 type flour 400 g 600 g
Pollard 75 g 100 g
Sugar 1 tsp 1
1
/2 tsp
Dry yeast
3
/4 packet 1 packet
Program: DOUGH
• Remove the dough when the program is over.
• Work the dough and make rolls out of it which need to
be further worked.
• Bake at 200°C in a preheated oven.
* Pure lecithin powder is a natural emulsifier that impro-
ves the volume of the bread, makes the soft part softer
and lighter and keeps it fresh longer.
Christmas Stollen
Ingredients for a Christmas Stollen weighing 1000 g
Milk 125 ml
Butter cream 125 g
Eggs 1
Rum 3 tbsp
405 flour type 500 g
Sugar 100 g
Candied lemon peels 50 g
Candied orange peels 25 g
Crushed almonds 50 g
Raisins 100 g
Salt 1 pinch
Cinnamon 2 pinches
Dry yeast 2 packet
Program: DOUGH
Take the dough from the container, press it into a Stollen-
shape tin. Bake at 180°C (160°C in a hot-air oven) for
about 1 – 1’15” hours (for large quantities).
Brioches
Ingredients fo 9 pieces 12 pieces
Eggs 1 2
Fill with water or milk up to 225 ml 300 ml
Butter or margarine 55 g 75 g
Salt
1
/2 tsp
3
/4 tsp
Sugar 40 g 50 g
405 flour type 400 g 540 g
Dry yeast
3
/4 packet 1 packet
Program: DOUGH
• Take the dough from the container, work it and divide it
into pieces.
• Make one small and one large ball out of each piece.
• Place the large ball into a greased brioche tin. Place the
small ball on top of it. Leave it to rise until its volume
doubles.
• Mix an egg with some sugar, coat the brioches and
bake.
43359-05-CB 556 Brotbaecker-GB2 16.06.2003 12:49 Uhr Seite 47
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