Recipes
151
Cinnamon and macadamia ring
Preparation time: 115–125 minutes
Serves 10
Ingredients
1 cube of fresh yeast (42 g)
100 ml lukewarm milk
500 g strong white flour
100 g sugar
A pinch of salt
Zest of 1 lemon
100 g softened butter
1 egg
2 egg whites
Topping ingredients
1 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 and egg white and knead
until you get a smooth dough. Cover
and place in the oven to prove for 25–
35 minutes using Conventional heat at
35 °C.
Lightly knead the dough and divide into
two. Shape each half in 50–60 cm long
rolls, then twist these together and form
into a ring. Place the dough on the
baking tray or the Gourmet perforated
baking tray, cover then prove for a
further 20 minutes using Conventional
heat at 35 °C.
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.
Setting
Oven function: Moisture plus
Number/type of bursts of steam: 2
Temperature: 150–160 °C
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
5 minutes after the start of the
programme
2nd burst of steam:
after another 10 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.
