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450g 700g 900g 1000g 1100g 1200g 1400g
Trockenhefe
Granulated yeast
3⁄4 1 1 1⁄2 1 1⁄2 1 3⁄4 2 2 1⁄4
Oder frische Hefe
Or fresh yeast
7,5g 11,5g 15g 16,5g 18g 20g 23g
Normales Mehl
White flour
315g 490g 630g 700g 770g 840g 980g
Salz
Salt
1/2 3⁄4 1 1 1 1 1/2 1 1/2
Brauner Zucker
Brown sugar
1 1 1/2 2 2 2 1/2 2 1/2 3
Milchpulver
Powdered milk
1/2 3⁄4 1 1 1 1 1/2 1 1/2
Butter
Butter
1 1 1/2 2 2 2 1/2 2 1/2 3
Olivenöl
Olive oil
1/2 3⁄4 1 1 1 1 1/2 1 1/2
Sahne
Creme
1 1 1/2 2 2 2 1/2 2 1/2 3
Rumrosinen
Rum-soaked raisins
50g 80g 100g 110g 120g 130g 154g
Eidotter
Egg yolk
1 1 1 1 1 1 1
Wasser
Water
185ml 290ml 370ml 410ml 495ml 495ml 574ml
Zubereitungstipp:
Tränken Sie die Rosinen 12 Stunden in Rum. Lassen Sie die Rosinen danach gut abtropfen und bestäuben
Sie diese mit etwa Mehl. Fügen Sie langsam die Rosinen hinzu, nachdem die Maschine ein akustisches
Signal abgegeben hat.
Preparation tip:
Soak the raisins in rum for 12 hours, then drain properly and roll into flour. Gradually add the raisins after
the beep.
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