Cinnamon And Macadamia Ring - Miele H 6000 Recipe Booklet

Baking

Cinnamon and macadamia ring

Preparation time: 115–125 minutes
Serves 10
Dough ingredients
1 cube of fresh yeast (42 g)
100 ml lukewarm milk
500 g strong white flour
100 g caster sugar
A pinch of salt
Zest of 1 lemon
100 g softened butter
1 egg
2 egg whites
Topping ingredients
2 tsp ground cinnamon
2 tbsp sugar
100 g unsalted, chopped macadamia
nuts
2 egg yolks
For glazing
Milk
Accessories
Baking tray/Gourmet perforated baking
tray
Method
Dissolve the yeast in lukewarm milk.
Then add to the flour, sugar, salt, lemon
zest, butter, egg and egg white 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.
Lightly knead the dough and divide into
two. Shape each half in 50–60 cm long
rolls and twist them together to form a
ring.
58
Place the ring on a baking tray or
Gourmet perforated baking tray and
place in the oven. Select the Automatic
programme Cakes \ Yeast dough \
Prove for 15 minutes.
Mix the cinnamon with the sugar,
chopped nuts and the egg yolks. Brush
with the milk, sprinkle with the nut
mixture and prove for a further 15–
20 minutes using Conventional heat at
35 °C. 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:
2 bursts of steam/Time controlled
Amount of water: see display
1st burst of steam: release after 5
minutes
2nd burst of steam: release after 15
minutes
Duration: 30–35 minutes
Tip
Macadamia nuts originate from
Australia and are one of the most
expensive nuts in the world. This queen
of nuts is rich in unsaturated fat, which
gives it its soft creamy taste.