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50 ml milk
60 g honey
30 g melted butter
•20 ml rum
For the coating:
1 egg yolk
A little milk
50 g flaked almonds
Method:
Sieve the flour into a mixing bowl, make a hollow in the centre. Cut up the yeast, place it
in the hollow with the milk and a little of the sugar and stir in the flour from around the
edge, sprinkle with flour, leave to rise in a warm place until the flour sprinkled on the
mixture is showing cracks. Put the rest of the sugar on the edge of the flour. Knead all
ingredients into a workable yeast dough. Leave the dough to rise in a warm place until it
is about double the size. For the filling, mix all ingredients together. Divide the dough into
three equal parts and roll out into long rectangles. Spread a third of the filling onto each
rectangle and then roll the pieces of dough together. Make a plait out of the three pieces
of dough. Coat the surface of the plait with a mixture of egg yolk and milk and then sprinkle
with flaked almonds.
PRESERVING
Only use usual preserving jars of the same dimension.
Do not use jars with twist-off or bayonet type lids and metal tins.
Use the first shelf level from the bottom.
Use the baking tray. You can put six 1-litre jars maximum on it.
Fill all the jars to the same level and close them correctly.
Put the jars on the shelf, make sure that they do not touch each other.
Fill approximately 1/2 litre of water into the flat baking tray to have sufficient moisture
in the oven.
When the liquid lightly starts to bubble in the first jars (after about 35-60 minutes with
1 litre jars), switch off the oven or decrease the temperature to 100°C ( see table).
PRESERVING table
Soft fruit
Preserve Temperature in °C Time until simmer-
ing in mins.
Continue to cook at
100°C in mins.
Strawberries, blueberries, rasp-
berries, ripe gooseberries
160 - 170 35 - 45 ---
Unripe gooseberries 160 - 170 35 - 45 10 - 15
Stone fruit
Preserve Temperature in °C Time until simmer-
ing in mins.
Continue to cook at
100°C in mins.
Pears, quinces, plums 160 - 170 35 - 45 10 - 15
18
Uses, tables and tips
18


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