Manual Silvercrest SKM 550 A1 - IAN 89016 (page 96 of 98) (English, German, Dutch, French)

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Poppy seed cake

Ingredients:

For the dough:

100 g Buckwheat flour

200 g Wheat flour

100 g Hazelnuts, ground

1 cube of Yeast (40 g) or 1 pack Dry yeast

Approx. 125 ml Milk

1 pinch Salt

75 g Sugar

1 Egg

150 g Soft butter

1 btl. Citro-bake

1 btl. Rum-bake

100 g Orange peel, diced

50 g Lemon peel, diced

For the filling:

1 btl. (200 g ) Poppy-bake

For the coating:

100 g Butter for spreading

Powder sugar for dusting.

Oven:

Shelf height: 1

Heating: E: Upper and lower heat

180 - 200°C

(preheat for 5 minutes)

G: Mark 2 - 3

Baking time: 40 - 50 minutes

Preparation:

• Make from the specified ingredients, except the

orange peel and lemon peel, a yeast dough

(see "Yeast Dough").

• Knead the orange and lemon peel in at the end.

• Roll the dough out (about 20 x 25 cm) and

spread the poppy mix on to it.

• Then fold and beat the dough together into a

stollen shape.

• Grease a stollen mould and place the stollen

inside for baking.

• Spread the remaining butter onto the still hot stol-

len and sprinkle it with the powdered sugar.

Poppy seed cake

RH_89016_SKM550A1_LB2.qxp 19.02.2013 15:30 Uhr Seite 95

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Silvercrest SKM 550 A1 - IAN 89016 Manual

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