Cooking Instructions
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Step 1
Roughly chop up the
Trail Mix (100 g)
.
Step 2
Put the
Zucker (35 g)
,
Whole Wheat Flour (100 g)
,
Salt (9 g)
,
Gingerbread Spice (4 g)
,
Water (300 mL)
, and
Hefe (1/2 cube)
in a mixing bowl and mix on the lowest setting for 8 minutes. Add the
Zopf Flour (400 g)
and mix for another 2 minutes. Add the nut mixture and knead the dough on the highest setting for 5 minutes. Using the «Proofing» function, allow the dough to poof in the cooking space until it has doubled in volume.
Step 3
Professional baking proofing 32°C for 1 Hrs
Step 4
Divide the dough into eight pieces. Roll out each piece into a sausage shape roughly 12 cm long. Make 3 cuts at an angle on either side of each roll. Place the rolls on two lined baking trays, shape each one into a fir tree with a trunk.
Step 5
Put the baking trays into the preheated cooking space at levels 1 and 3. Bake.
Step 7
Professional baking bread 180°C for 20 Mins
Step 8
Mix the
Swedish Pearl Sugar (25 g)
and
Water (15 mL)
in a small bowl. Using a pastry brush or the back of a spoon, spread the sugar glaze over the branches of the baked pine trees, then sprinkle them with
Powdered Confectioners Sugar (100 g)
.
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