Miele H 6000, Recipe Book

Page: 58 / 192

Baking
58
Cinnamon and macadamia ring
Preparation time: 115–125 minutes
Serves 10
Pastry ingredients
1 cube of fresh yeast (42 g)
100 ml lukewarm milk
500 g plain flour
100 g sugar
A pinch of salt
Grated 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
To glaze:
Milk
Accessories
Baking tray/Gourmet perforated baking
tray
Preparation
Crumble the yeast into lukewarm milk
and stir until it dissolves. Then add to
the flour, sugar, salt, lemon zest, butter,
egg and egg whites 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 dough lightly and cut in half.
Roll each half out to a 50–60 cm long
roll, then twist these together and form
into a ring.
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 together the cinnamon, sugar, nuts
and egg yolks. Brush the ring with milk,
sprinkle with the nut mixture and allow
to rise in the oven at 35 °C on
Conventional Heat for 15–20 minutes.
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:
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
Useful tip
The macadamia nut is one of the most
expensive nuts worldwide. The queen
of nuts is rich in unsaturated fat, which
gives it its soft creamy taste.