Sunday rolls
Makes 8
Ingredients
1/2 cube of fresh yeast (21 g)
250 ml milk, lukewarm
500 g strong white flour
40 g sugar
A pinch of salt
60 g softened butter
100 g chopped almonds
For glazing
Milk
Top with
Crystal sugar
Method
Dissolve the yeast in lukewarm milk.
Then add to the flour, sugar, salt and
butter and knead until you get a smooth
dough. Cover and place in the oven to
prove for approx. 30 minutes using
Conventional heat at 35 °C.
Knead the chopped almonds into the
dough and form into 8 rolls. Place on a
baking tray or a perforated baking tray.
Cover, place in the oven and prove for
a further 20–30 minutes using
Conventional heat at 35°C.
Brush with milk and sprinkle crystal
sugar on top. Bake until golden.
Settings
Oven function Moisture plus d
Number/type of
bursts of steam
i
Temperature 150–170 °C
Amount of water approx. 150 ml
Shelf level 2
1st burst of steam After placing food
in oven
2nd burst of
steam
After another
10 minutes
Duration 35 - 40 minutes
Recipes
126
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