Fruit streusel
Serves approx. 20
Pastry base:
450 g strong white flour
40 g fresh crumbled yeast or 2 x 7 g
sachets of fast action dried yeast
Approx. 150 ml lukewarm milk
50 g sugar
90 g butter or margarine, melted
1 egg
Filling:
Approx. 1000 g sharp apples, plums or
cherries
Topping:
240 g plain flour
150 g sugar
4 tsp vanilla sugar
130 g butter or margarine
1 tsp cinnamon
Method:
1. Place the flour, egg, butter, yeast
and sugar in a mixing bowl. Add the
milk and knead to a smooth, elastic
dough. Place in the oven at 50 °C for
approx. 30 minutes to rise. Punch
down, then roll out into the universal
tray.
2. Arrange the prepared fruit (apples
peeled and cut into 1/2 cm slices;
cherries stoned; plums stoned and
halved) evenly over the base.
3. Rub the topping ingredients together
until you get a crumbly texture, and
scatter over the fruit. Place in the oven
at 50°C for 30 minutes to rise again,
and then bake until golden.
Use one of the following functions:
Automatic
/ Cakes / Fruit streusel
Baking duration: approx. 64 minutes
or:
Fan plus
Temperature: 160–180 °C
Shelf level: 2
Baking duration: 50–60 minutes
or:
Conventional heat
Temperature: 180–200 °C
Shelf level: 3
Baking duration: 40-50 minutes
Cakes
76
Summary of Contents for H 5081
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