IKEA KULINACSX Recipe Book download pdf (Page 45)

Place wheat flour, rye flour, salt and dried

yeast in a large bowl.

Mix water, milk and salt and add to the

flour. Knead all ingredients into a workable

dough. Leave the dough to rise until it

doubles in volume.

Shape the dough into a long loaf and place

on the baking tray which has been greased

or covered with baking parchment.

Leave the loaf to rise again by half its

volume. Before baking dust with a little

flour.

• Time in the appliance: 60 minutes

• Shelf position: 1

• Add 300 ml of water into the water

drawer.

Pierogi (30 small pieces)

Ingredients for the dough:

• 250 g spelt flour

• 250 g butter

• 250 g low fat quark

• salt

Ingredients for the filling:

• 1 small head of white cabbage (400 g)

• 50 g bacon

• 2 tablespoon clarified butter

• salt, pepper and nutmeg

• 3 tablespoons sour cream

• 2 eggs

Other:

• Baking tray with baking parchment

Method:

Knead spelt flour, butter, low fat quark and

a little salt into a dough and place in the

fridge.

Cut white cabbage into fine strips. Dice

bacon and fry in the clarified butter. Add

the cabbage and sauté until soft. Season

with salt, pepper and nutmeg and fold in

the sour cream.

Continue to braise until all liquid has

evaporated.

Hard boil eggs, cool and then dice, mix into

the cabbage and leave to cool.

Roll out the dough and cut out round circles

with an 8 cm diameter.

Put a little filling in the middle of each one

and fold over. Seal the edges by pressing

together with a fork.

Place the pierogi on a baking tray lined

with baking parchment and brush with egg

yolk.

• Time in the appliance: 20 minutes

• Shelf position: 2

Rich Yeast Plait

Ingredients for the dough:

• 750 g flour

• 30 g yeast

• 400 ml milk

• 10 g sugar

• 15 g salt

• 1 egg

• 100 g softened butter

Ingredients for the finish:

• 1 egg yolk

• a little milk

Method:

Sieve the flour into a mixing bowl, make a

well in the centre. Cut up the yeast, place it

in the well, stir in with the milk and some of

the sugar and some of the flour from

around the edge, sprinkle with flour, leave

to rise in a warm place until the flour

sprinkled on the pre-dough is showing

cracks.

Put the rest of the sugar, salt, egg and

butter on the edge of the flour. Knead all

ingredients into a workable yeast dough.

Leave the dough to rise in a warm place

until it is about double the size.

ENGLISH

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