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Sunday rolls
Preparation time: 100–115 minutes
Makes 8
Dough ingredients
¹/₂ cube of fresh yeast (21 g)
250 ml lukewarm milk
500 g strong white flour
40 g caster sugar
A pinch of salt
60 g softened butter
100 g chopped almonds
For glazing
Milk
Top with
Crystal sugar
Accessories
Baking tray/Gourmet perforated baking
tray
Method
Dissolve the yeast in lukewarm milk.
Then add to the flour, sugar, salt, butter
and egg 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.
Knead the chopped almonds into the
dough. Shape into 8 rolls and place on
a baking tray or Gourmet perforated
baking tray. Place in the oven and
select the Automatic programme Cakes
\ Yeast dough \ Prove for 15 minutes.
Brush the rolls with milk and sprinkle
crystal sugar on top. Bake until golden.
Recommended settings
Oven function: Moisture plus
Temperature: 150–160 °C
Heating-up phase: rapid
Shelf level: 2 [1] (1)
Number/type of bursts of steam:
1 burst of steam/Manual
Amount of water: see display
1st burst of steam: after placing food in
oven
Duration: 30–40 minutes
Baking
97
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