Recipes; Braided Yeast Bun; Chocolate-Amaretto Crème; Chocolate Crème - Silvercrest 304855 Operating Instructions Manual

Recipes

Braided yeast bun

♦ 500 g flour
♦ 60 g butter
♦ 60 g sugar
♦ 7 g salt
♦ 42 g yeast (1 pack of fresh yeast)
♦ 200 ml milk
♦ 1 egg
♦ 1 egg yolk
♦ Perhaps a little sugar
1) Place the yeast in a little lukewarm milk with
sugar .
2) Once the yeast has raised a little, add all the
ingredients to the mixing bowl 8 .
3) Knead the ingredients thoroughly with the
kneading hooks t .
4) Allow the dough to stand for about 20 minutes .
5) Now form the braided bun and allow the
dough to rise for another 30 minutes .
6) Paint the bun with a little egg yolk .
NOTE
► If you like, you can sprinkle a little sugar on
the braided bun .
7) Pre-heat the oven to around 200°C (convection)
and bake the bread for approx . 25 minutes
until it is golden brown .
■ 12 │ GB │ IE │ NI │ CY
Chocolate-amaretto crème
♦ 500 ml cream
♦ 500 ml mascarpone
♦ 100 g nut-nougat cream
♦ 5 tbsp . Amaretto
♦ 1–2 tbsp . honey
1) Add the cream and the mascarpone to the
mixing bowl 8 and mix it using the whisks r .
2) Add the Amaretto, the honey and the nut-nou-
gat cream a little at a time and mix everything
thoroughly .
3) Fill the crème into dessert bowls and chill
before eating .
Chocolate crème
♦ 300 g cream
♦ 200 g plain chocolate
1) Heat up the cream .
2) Crumble the chocolate and melt it in the
cream .
3) Put the chocolate mix into the refrigerator and
allow it to cool until set .
4) Once the mix has cooled down and set, beat it
with the whisks r until creamy .
To serve, sprinkle the crème with almond flakes .
NOTE
► You can also use this chocolate crème as a
filling for other pastries .
SHMS 300 C2