John Lewis JLBIOS634 Recipe Book download pdf (Page 17)

Ring Cake

Ingredients for the base:

• 500 g flour

• 1 small packet dried yeast (8 g dry yeast or 42 g

fresh yeast)

• 80 g icing sugar

• 150 g butter

• 3 eggs

• 2 level teaspoons salt

• 150 ml milk

• 70 g raisins (soak in 20 ml of kirsch for 1 hour

beforehand)

Ingredients for the finish:

• 50 g whole peeled almonds

Method:

Put flour, dried yeast, icing sugar, butter, eggs,

salt and milk into a mixing bowl and knead to a

smooth yeast dough. Cover the dough in the

bowl and leave to rise for 1 hour.

Knead the soaked raisins into the dough by

hand.

Place the almonds individually into each hollow

in a greased and floured gugelhupf tin.

Then shape the dough into a sausage shape,

place in the gugelhupf tin. Cover and leave to

rise again for 45 minutes.

• Time in the appliance: 60 minutes

• Shelf position: 1

Savarin Cake

Ingredients for the dough:

• 350 g flour

• 1 small packet dried yeast (8 g dry yeast or 42 g

fresh yeast)

• 75 g sugar

• 100 g butter

• 5 egg yolks

• 1/2 teaspoon salt

• 1 packet vanilla sugar (approximately 8 g)

• 125 ml milk

After baking:

• 375 ml water

• 200 g sugar

• 100 ml plum brandy or 100 ml orange liqueur

Method:

Put flour, dried yeast, sugar, butter, egg yolks,

salt, vanilla sugar and milk into a mixing bowl

and knead to a smooth yeast dough. Cover the

dough in the bowl and leave to rise for 1 hour.

Then place the dough in a greased ring-shaped

cake tin and cover and leave to rise again for 45

minutes.

• Time in the appliance: 35 minutes

• Shelf position: 1

After baking:

Bring water and sugar to the boil and leave to

cool.

Add plum brandy or orange liqueur to the sugar

water and mix together.

When the cake has cooled, pierce it several

times with a wooden skewer and then let the

mixture soak into the cake evenly.

Brownies

Ingredients:

• 250 g plain chocolate

• 250 g butter

• 375 g sugar

• 2 packet vanilla sugar (approximately 16 g)

• 1 pinch salt

• 5 tablespoons water

• 5 eggs

• 375 g walnuts

• 250 g flour

• 1 teaspoon baking powder

Method:

Break chocolate up into large pieces and melt in

a bain marie.

Cream together butter, sugar, vanilla sugar, salt

and water, add the eggs and the melted

chocolate.

Roughly chop the walnuts, mix with the flour

and baking powder and fold into the chocolate

mixture.

Line a deep baking tray with baking parchment,

put the mixture on top and smooth.

• Time in the appliance: 50 minutes

• Shelf position: 3

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John Lewis JLBIOS634 Recipe Book Page 17

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