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Suikerkoek
Totale bereidingstijd: 90–100 minuten
voor 8 stukken
Ingrediënten deeg
¹/₂ blokje gist (21 g)
125 ml melk, lauw
250 g bloem
10 g suiker
75 g gesmolten boter
100 g rozijnen
Ingrediënten beleg
75 g boter
125 g bruine suiker
Accessoires
springvorm 26 cm
Bereiding
Los de gist al roerend in lauwe melk op.
Voeg de bloem, de suiker en de boter
toe en kneed het geheel totdat er een
gladde massa ontstaat. Kneed ten slot‐
te de rozijnen in het deeg. Doe het deeg
in de oven en kies het automatische
programma "Taart / cake \ Gistdeeg \
15 minuten laten rijzen".
Kneed het deeg nog eens kort. Rol het
vervolgens in de ingevette springvorm
uit. Maak hierbij een klein randje. Laat
het deeg in de oven bij 35 °C ("Boven-
Onderwarmte") in ca. 15 minuten rijzen.
Verhit de boter en roer de bruine suiker
erdoorheen. Druk met uw vingers kuil‐
tjes in het deeg. Verdeel het boter-sui‐
kermengsel over het deegoppervlak en
bak de suikerkoek meteen goudgeel.
Aanbevolen instelling
Ovenfunctie: Automatische program‐
ma's
Programma: Taart / cake \ Suikertaart
Niveau: zie display
Bereidingstijd: ca. 38 minuten
Alternatieve instelling
Ovenfunctie: Hetelucht Plus
Temperatuur: 150-160 °C
Opwarmfase: normaal
Niveau: 2 [2] (1)
Bereidingstijd: 35–40 minuten
62


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