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 2
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
141
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