Clatronic BBA 2594 Bedienungsanleitung Seite 47

40980-05-BBA 2594-GB2 16.06.2003 12:33 Uhr
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
Milk
Salt
Water
Butter
Whole egg
405 type flour
Sugar
Dry yeast
Program: DOUGH
Shape the dough as you please or work it as follows for
cinnamon rolls (Danish pastry):
Filling
Melted Butter / Margarine
Sugar
Grated cinnamon
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
Water
Salt
Butter or Margarine
Pure lecithin powder*
1050 type flour
Pollard
Sugar
Dry yeast
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.
Seite 47
Christmas Stollen
Ingredients for a Christmas Stollen weighing
Milk
Butter cream
9 pieces 12 pieces Eggs
Rum
100 ml 200 ml
405 flour type
3 / tsp 1 tsp
4
Sugar
30 ml 45 ml
Candied lemon peels
30 g 45 g
Candied orange peels
1 1 +
Crushed almonds
1 egg yolk
Raisins
350 g 450 g
Salt
1 1 / tbsp 2 tbsp
2
Cinnamon
1 / packet 3 / packet
2 4
Dry yeast
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).
50 g 100 g
50 g 100 g
1 3
/ tsp / tsp Brioches
2 4
Ingredients fo
Eggs
Fill with water or milk up to
Butter or margarine
Salt
Sugar
405 flour type
Dry yeast
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.
9 pieces 12 pieces
325 ml 430 ml
1
1 tsp 1 / tsp
2
30 g 40 g
5 g 8 g
400 g 600 g
75 g 100 g
1
1 tsp 1 / tsp
2
3
/ packet 1 packet
4
1000 g
125 ml
125 g
1
3 tbsp
500 g
100 g
50 g
25 g
50 g
100 g
1 pinch
2 pinches
2 packet
9 pieces 12 pieces
1 2
225 ml 300 ml
55 g 75 g
1 / tsp 3 / tsp
2 4
40 g 50 g
400 g 540 g
3
/ packet 1 packet
4
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