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Sunday rolls
Preparation time: 100–115 minutes
Makes 8
Pastry ingredients
¹/₂ cube of fresh yeast (21 g)
250 ml lukewarm milk
500 g plain flour
40 g sugar
A pinch of salt
60 g softened butter
100 g chopped almonds
To glaze:
Milk
To sprinkle on top:
Crystal sugar
Accessories
Baking tray/Gourmet perforated baking
tray
Preparation
Crumble the yeast into lukewarm water
and stir until it dissolves. Then add to
the flour, sugar, salt, butter and egg and
knead into 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. Dip the top of
the rolls in the sugar crystals and bake
until golden.
Recommended settings
Oven function: Moisture Plus
Temperature: 150–160 °C
Heating-up phase: Rapid
Shelf level: 2 [1] (1)
No./Type of bursts of steam:
1 burst of steam/Manual
Amount of water: See display
1st burst of steam: Immediately after
placing food in the oven
Duration: 30–40 minutes
Baking
97
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