Miele H6800BM, Operating And Installation Instructions

Page: 147 / 196

Guglhupf
Serves approx. 16
60 g butter
50 g sugar
1 egg
Zest of half a lemon
A pinch of salt
500 g strong white flour
1/2 cube of fresh yeast (21 g)
375 ml milk
50 g raisins
For dusting:
Icing sugar
Method:
1. Beat the butter until creamy. Add the
sugar and egg yolk and mix well. Add
the lemon zest, salt, flour, yeast and
milk, and mix all the ingredients to a
smooth dough.
2. Fold the stiffly beaten egg white into
the mixture, together with the raisins.
Grease and flour a ring tin (
C
24 cm)
and pour the mixture into it. Place in the
oven and start the Automatic
programme.
If you are not using the Automatic
programme, leave to prove for a further
30 minutes at room temperature or in
the oven at 50 °C for approx. 15
minutes until the dough has doubled in
size. Bake until golden.
3. When cool, dust with the icing sugar.
Setting:
Automatic programmes \ Baked
goods \ Guglhupf
Duration: Approx. 60 minutes
Fan plus
Temperature: 150–170 °C
Shelf level: 2
Duration: 50–60 minutes
Conventional heat
Temperature: 160–180 °C
Shelf level: 2
Duration: 50–60 minutes
Baking recipes
147