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Gâteaux
54
Pain de Noël allemand
Temps de préparation: 160minutes
15tranches
Pour la pâte
42g de levure, fraîche
8g de sucre vanillé
70ml de lait, 3,5% de MG | tiède
200g de raisins secs
50g d'amandes, concassées
50g d'écorces de cédrat confites
50g d'écorces d'orange amère confites
2à3c.às. de rhum
275g de beurre | pommade
500g de farine de blé, type45
1pincée de sel
100g de sucre
½c.àc. de zeste de citron, râpé
1œuf, calibreM
Pour badigeonner
75g de beurre
Pour parsemer
50g de sucre
Pour le saupoudrage
35g de sucre glace
Accessoires
Plaque de cuisson ou plaque de cuis-
son multi-usages
Préparation
Délayer la levure et le sucre vanillé dans
le lait et laisser reposer à couvert pen-
dant 15minutes.
Mélanger les raisins secs, les amandes,
le cédrat confit, l'orange confite et le
rhum; réserver.
Travailler le lait contenant la levure avec
le beurre, la farine, le sel, le sucre, le
zeste de citron et l'œuf jusqu'à obtenir
une pâte lisse. Incorporer rapidement le
rhum au mélange de cédrat confit,
d'orange confite, de raisins secs et
d'amandes.
Mettre la pâte dans un récipient, l'en-
fourner et recouvrir d'un torchon hu-
mide. Faire lever suivant les réglages in-
diqués.
Fariner le plan de travail puis façonner
un pain d'env. 30cm de long. Poser le
pain sur la plaque de cuisson ou la
plaque multi-usages, l'enfourner et
cuire.
Faire fondre le beurre, en badigeonner
le pain encore chaud et saupoudrer de
sucre.
Laisser refroidir puis répartir une
couche épaisse de sucre glace.
54


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Miele H 7860 BPX User Manual - English - 136 pages

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