Raisin Whirls - Miele DGC 6000 XL Cookbook

Ingredients
Dough:
500 g strong white fl our
40 g fresh yeast or 2 sachets of
dried yeast
275 ml lukewarm milk
40 g sugar
1 medium egg
A pinch of salt
40 g melted butter
Filling:
60 g softened butter
50 g sugar
150 g raisins
A pinch of salt
2 tbsp rum
1 tsp ground cinnamon
Coating:
4 - 5 tbsp hot water
200 g caster sugar
Use half the quantities above
for one tray of raisin whirls.
>> Tip:
Raisins are dark in colour, while
sultanas are light. When soaked in
water, rum or spirits before bak-
ing, they become juicier and will
swell when baked.
64 Baking

Raisin whirls

Makes 18 (2 trays)
1
Soak the raisins in the rum
for the fi lling.
2
Place the fl our, sugar, egg,
salt and butter in a bowl.
Gently heat the milk and
dissolve the yeast in it. Add to
the other ingredients and knead
for approx. 7 minutes.
3
Place the uncovered bowl in
the oven and prove for 20
minutes using the special "Prove
dough" programme or with
Combination mode/Fan plus at
30°C, 100% moisture.
4
Punch down the dough and
then roll out into a rectangle
(36 x 25 cm).
5
Mix together the ingredients
for the fi lling, including the
raisins soaked in the rum, and
spread onto the dough.
6
Allow the dough to relax
for 5 minutes. Then roll
the dough up tightly from the
longer side. Press the upper
edge down fi rmly and cut the
roll into 18 slices approx. 2 cm
thick. Arrange the slices on two
universal trays and bake (see
below for settings).
7
Mix the icing sugar with
some hot water to make a
glaze. After baking, spread the
glaze on the whirls whilst they
are still hot.
Automatic programme: Step 6
Automatic programmes »
Cakes/biscuits » Raisin whirls »
Bake
Duration: 45 minutes
Settings: Step 6
Function: Combination mode
Fan plus
Step 1
Temperature: 40°C
Moisture: 100%
Duration: 12 minutes
Step 2
Temperature: 50°C
Moisture: 100%
Duration: 5 minutes
Step 3
Temperature: 160°C
Moisture: 90%
Duration: 8 minutes
Step 4
Temperature: 140-180°C
Moisture: 40%
Duration: 20 minutes
Shelf level:
1 tray: 2
2 trays: 1 and 2