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Sonntagsbrötchen
Zubereitungszeit 105–120 Minuten
8 Brötchen
Zutaten
1/2 Würfel Hefe (21 g)
250 ml Milch, lauwarm
500 g Mehl
40 g Zucker
1 Prise Salz
60 g Butter, weich
100 g Mandeln, gehackt
Zum Bestreichen
Milch
Zum Bestreuen
Hagelzucker
Zubereitung
Hefe unter Rühren in lauwarmer Milch
auflösen. Mit Mehl, Zucker, Salz und
Butter zu einem glatten Teig verkneten.
Im Backofen zugedeckt bei 35 °C
Ober-/Unterhitze ca. 30 Minuten gehen
lassen.
Die gehackten Mandeln unter den Teig
kneten. 8 Kugeln formen, auf ein Back
-
blech/gelochtes Gourmet-Backblech le
-
gen und im Backofen zugedeckt bei
35 °C Ober-/Unterhitze weitere
20–30 Minuten gehen lassen.
Brötchen mit Milch bestreichen, die
Oberseite in Hagelzucker tauchen und
goldbraun backen.
Einstellungen
Betriebsart Klimagaren d
Anzahl/Art der
Dampfstöße
i
Temperatur 150–170 °C
Wassermenge ca. 150 ml
Ebene 1
1. Dampfstoß sofort nach Gargut-
Einschub
2. Dampfstoß nach weiteren
10 Minuten
Backzeit 35–40 Minuten
Rezepte
128
128


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