Cinnamon and macadamia ring
Dough ingredients
1 cube of fresh yeast (42 g)
100 ml lukewarm milk
500 g strong white flour
100 g sugar
A pinch of salt
Grated zest of 1 lemon
100 g softened butter
1 egg
2 egg whites
Topping ingredients
2 tsp ground cinnamon
2 tbsp sugar
100 g unsalted, chopped macadamia
nuts
2 egg yolks
For glazing
Milk
Method
Dissolve the yeast in lukewarm milk.
Then add to the flour, sugar, salt, lemon
zest, butter, egg and egg white and
knead until you get a smooth dough.
Place the dough in the oven and select
the Automatic programme "Cakes \
Yeast dough \ Prove for 30 minutes".
Lightly knead the dough and divide into
two. Shape each half in 50–60 cm long
rolls and twist them together to form a
ring.
Place the ring on a baking tray or a
perforated baking tray and place in the
oven. Select the Automatic programme
"Cakes \ Yeast dough \ Prove for
15 minutes".
Mix the cinnamon with the sugar,
chopped nuts and the egg yolks. Brush
with the milk, sprinkle with the nut
mixture and prove for another
15-20 minutes using Conventional heat
at 35 °C.
Recommended settings
H 6x0x H 6x6x H 6x9x
Oven function d
Temperature 150–170
Heating-up
phase
Rapid
Shelf level 1 2 1
Number/type of
bursts of steam
2/time controlled
Amount of water See display
1st burst of
steam
Release after 5 minutes
2nd burst of
steam
Release after 15 minutes
Duration 30–35
Tips
Macadamia nuts originate from
Australia and are one of the most
expensive nuts in the world. This queen
of nuts is rich in unsaturated fat, which
gives it its soft creamy taste.
Baking
72
To Next Page
Loading...
