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Sunday rolls
Makes 8 rolls
Ingredients:
20 g fresh yeast
250 ml lukewarm milk
500 g strong white bread flour
40 g sugar
A pinch of salt
60 g soft butter
100 g chopped almonds
To glaze:
Milk
To decorate:
Crystal sugar
For the steam: Approx. 150 ml water
Method:
1. Stir the yeast into the milk until it
dissolves. Add to the flour with the
sugar, salt and butter and knead into a
malleable dough. Prove in the oven on
35 °C Conventional heat for approx. 30
minutes.
2. Knead the almonds into the dough
and form into 8 rolls. Prove in the oven
on 35 °C Conventional heat for a further
20-30 minutes.
3. Brush the rolls with milk. Sprinkle with
the sugar crystals and bake until
golden.
Settings:
Function: Moisture plus d
Temperature: 180–200 °C
Shelf level: 2
Baking duration: 30–35 minutes
Bursts of steam: 2
Add the steam:
After 9 minutes
After a further 10 minutes
Recipes
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