Nut-raisin buffer with yeast dough

Name: Nut-raisin buffer with yeast dough
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 100 g Raisins; 250 ml Milk; 500 g Flour; 75 g + 1 tablespoon of sugar; 1 pinch Salt; 1 cube (42 g) Yeast; 200 g Nut kernel mixture; 75 g Butter or margarine; 2 Eggs (size M); 1 TABLESPOON Icing sugar; 7-10 Tbsp Fat and flour; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

100 g Raisins
250 ml Milk
500 g Flour
75 g + 1 tablespoon of sugar
1 pinch Salt
1 cube (42 g) Yeast
200 g Nut kernel mixture
75 g Butter or margarine
2 Eggs (size M)
1 TABLESPOON Icing sugar
7-10 Tbsp Fat and flour
baking paper

Directions

1
Rinse and drain the raisins. Warm the milk. Flour, put in a bowl. Press a depression in the middle. Spread 75 g sugar and salt around the edge. Dissolve yeast in the warm milk and pour into the depression.
2
Dust with some flour from the rim and mix. Cover and leave to rise in a warm place for about 15 minutes. Meanwhile chop 180 g nuts roughly. Mix raisins and nuts. Melt the fat. Add fat and eggs to the pre-dough and knead everything with the dough hooks of the hand mixer to a smooth dough. Dust with flour, cover and leave to rise in a warm place for another 30 minutes. Add the raisin and nut mixture to the dough and knead. Put the dough into a greased and floured ring cake tin (2.5 litres capacity) and let it rise again covered for about 15 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Take the cake out of the oven and let it rest for 10 minutes.
3
Add fat and eggs to the pre-dough and knead everything with the dough hooks of the hand mixer to a smooth dough. Dust with flour, cover and leave to rise in a warm place for another 30 minutes. Add the raisin and nut mixture to the dough and knead. Put the dough into a greased and floured ring cake tin (2.5 litres capacity) and let it rise again covered for about 15 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Take the cake out of the oven and let it rest for 10 minutes. Turn out of the tin onto a cake rack and let it cool down. Before serving, melt 1 tablespoon of sugar in a pan until golden brown. Put 20 g nuts on baking paper and sprinkle with caramel. Leave to cool. Dust with icing sugar and decorate with caramel nuts
4
Turn out of the tin onto a cake rack and let it cool down. Before serving, melt 1 tablespoon of sugar in a pan until golden brown. Put 20 g nuts on baking paper and sprinkle with caramel. Leave to cool. Dust with icing sugar and decorate with caramel nuts
5
3 hours waiting time