Miele H6200B User Manual download pdf (Page 139)

Cinnamon and macadamia ring

Makes 10 slices

Dough ingredients

1 cube of fresh yeast (42 g)

100 ml milk, lukewarm

500 g strong white flour

100 g sugar

A pinch of salt

Grated zest of 1 lemon

100 g softened butter

1 egg

2 egg whites

Topping ingredients

2 tsp ground cinnamon

2 tbsp sugar

100 g unsalted, chopped macadamia

nuts

2 egg yolks

For glazing

Milk

Method

Dissolve the yeast in lukewarm milk.

Then add to the flour, sugar, salt, lemon

zest, butter and egg white and knead

until you get a smooth dough. Cover

and place in the oven to prove for

about 30 minutes using Conventional

heat at 35°C.

Lightly knead the dough and divide into

two. Shape each half in 50–60 cm long

rolls and twist them together to form a

ring.

Place the ring on a baking tray or a

perforated baking tray. Cover and

prove in the oven for a further 20

minutes using Conventional heat at 35

°C.

Mix the cinnamon with the sugar,

chopped nuts and the egg yolks. Brush

with the milk, sprinkle with the nut

mixture and prove for another 15 - 20

minutes using Conventional heat at 35

°C. Bake until golden.

Settings

Oven function Moisture plus d

Number/type of

bursts of steam

2

Temperature 150–170 °C

Amount of water approx. 200 ml

Shelf level 1

1st burst of steam 5 minutes after

starting the

programme

2nd burst of

steam

After another

10 minutes

Duration 30–35 minutes

Tips

Macadamia nuts originate from

Australia and are one of the most

expensive nuts in the world. This queen

of nuts is rich in unsaturated fat, which

gives it its soft creamy taste.

Recipes

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