John Lewis JLBIOS634 Recipe Book download pdf (Page 24)

Pierogi (30 small pieces)

Ingredients for the dough:

• 250 g spelt flour

• 250 g butter

• 250 g low fat quark

• salt

Ingredients for the filling:

• 1 small head of white cabbage (400 g)

• 50 g bacon

• 2 tablespoon clarified butter

• salt, pepper and nutmeg

• 3 tablespoons sour cream

• 2 eggs

Other:

• Baking tray with baking parchment

Method:

Knead spelt flour, butter, low fat quark and a

little salt into a dough and place in the fridge.

Cut white cabbage into fine strips. Dice bacon

and fry in the clarified butter. Add the cabbage

and sauté until soft. Season with salt, pepper and

nutmeg and fold in the sour cream.

Continue to braise until all liquid has

evaporated.

Hard boil eggs, cool and then dice, mix into the

cabbage and leave to cool.

Roll out the dough and cut out round circles

with an 8 cm diameter.

Put a little filling in the middle of each one and

fold over. Seal the edges by pressing together

with a fork.

Place the pierogi on a baking tray lined with

baking parchment and brush with egg yolk.

• Time in the appliance: 20 minutes

• Shelf position: 3

Rich Yeast Plait

Ingredients for the dough:

• 750 g flour

• 30 g yeast

• 400 ml milk

• 10 g sugar

• 15 g salt

• 1 egg

• 100 g softened butter

Ingredients for the finish:

• 1 egg yolk

• a little milk

Method:

Sieve the flour into a mixing bowl, make a well in

the centre. Cut up the yeast, place it in the well,

stir in with the milk and some of the sugar and

some of the flour from around the edge,

sprinkle with flour, leave to rise in a warm place

until the flour sprinkled on the pre-dough is

showing cracks.

Put the rest of the sugar, salt, egg and butter 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.

Then weigh out into three equally sized pieces

of dough and shape each one into a rope. Plait

the three ropes together.

Then cover and leave to rise for another half an

hour. Coat the surface of the plait with a

mixture of egg yolk and milk and then put in the

oven.

• Time in the oven: 50 minutes

• Shelf position: 3

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John Lewis JLBIOS634 Recipe Book Page 24

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