Krups GNA841 Manual De Instrucciones página 17

• Turn the pastry twice more before lining the
pie tin. Distribute over the base, after
pricking with a fork, the preparation with
the almonds and place the apricots, sliced
in 2, on top.
• Bake for 30 min at 240°C. then coat with
apricot jam.
Apple fritters
. Doughnut batter: 125g flour, 1 egg, 1 tbsp
oil, 1 pinch salt, 15 ml milk, 4 apples, 1 tbsp
cinnamon, 75g sugar, the juice of a lemon.
. For frying: oil.
. Preparation time: 5 min for the batter.
• Using the whisks, mix in a bowl the flour,
egg, oil, salt and 2 tbsp. milk until the
mixture is smooth (medium speed then
max).
• Add the milk gradually, at the same time
reducing the speed. Allow to rest for 1 h in a
cool place.
• During this time, mix the sugar and the
cinnamon.
• Keep the apples whole, peel them, remove
the pips and cut them into rounds. Sprinkle
them with the mixture of sugar and
cinnamon, and sprinkle with lemon juice.
Cover and leave to marinate in a cool place
for 30 min.
• Dip the apple rounds into the doughnut
batter until they are completely coated, then
into the hot oil.
• Cook in batches of 4. Serve hot.
You can prepare fritters in the same way with
all sorts of fresh fruits: pineapples, bananas,
apricots, pears, etc.
* Always take extra care when placing foods
into hot oil. Take precautions in case of
splashing, never leave hot oil unattended.
Bread
. 250g white flour, 100g wholemeal flour,
1 sachet dry baker's yeast, 10g sugar, 10g
butter, 200g water, 1g salt.
. 1 cake tin: 24 cm (9" ins.)
. Preparation time: 7 min
• Mix in a salad bowl, using the dough hooks,
the 2 types of flour, salt, butter and yeast
(medium speed).
• Add water gradually, until a ball is formed
(medium speed then max).
• Cover the salad bowl with a damp cloth and
leave to stand for 30 min in a warm place.
• Place the dough in the buttered and floured
tin. Leave to rise again for 1 h.
• Bake for 25 min at 240°C.
You can, if you like, mix into the dough 150g
walnut pieces, 300g raisins, 200g black olives,
200g small bacon cubes, 2 tbsp cumin seeds,
etc.
You can also divide the dough into small balls
to make small individual rolls.
Braided brioche
. 500g flour, 2 sachets dry bakerís yeast, 200g
butter, 50g sugar, 1 pinch salt, 5 eggs,
2 tbsp warm milk.
. Preparation time: 8 min for the dough + 2 h
to rise.
• In a salad bowl, using the dough hooks,
combine the flour, yeast, warm milk, sugar,
salt and 5 eggs for 2 min (medium speed
then max).
• Add the butter piece by piece until you have
an elastic dough.
• Cover the salad bowl with a damp cloth and
leave to rise for 1 h in a warm place (until
the dough has doubled in volume). Then
divide the dough into 3.
• Roll each piece by hand to form 3 long
«strips» which you then braid.
• Place the braid on a buttered and floured
baking tray and again leave it to rise for 1 h.
Bake for 40 to 45 min at 180°C.
You can also leave the dough unbraided and
bake it in a cake tin or create small brioches
by dividing the dough into small balls.
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