10 Revision 07/2015Copyright © 2015, Fast ČR, a. s.
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Fine gugelhupf dough (basic recipe), speed 3-4
INGREDIENTS:
250 g of soft butter or margarine, 250 g of sugar, 1 packet of vanilla sugar, apinch of salt, 4 eggs, 500 g of fi ne
fl our, 1 packet of baking powder, approx. 1/8 l of milk.
INSTRUCTIONS:
Place the fi ne fl our and the remaining ingredients into abowl, then using the beater blade process for approx.
30 seconds at speed 1, then increase to speed 3 for approx. 3 minutes. Grease the mould and dust with fl our or
line it with parchment paper. Pour the fi nished mixture into the form and bake. Check that the gugelhupf is fully
baked before taking it out of the oven. Insert askewer into the middle of the gugelhupf. If no dough sticks to the
skewer, the gugelhupf is baked. Turn off the oven and remove the mould, allow it to cool down.
STANDARD OVEN
Rack height: 2
Temperature: electric oven, top and bottom element 175 °C - 200 °C; gas oven: level 2-3
Baking time: 50-60 minutes
Depending on the taste, you can modify this recipe, e.g. add about 100 g of raisins, 100 g of nuts or 100 g of
chopped chocolate. There is an endless number of possibilities.
Bread rolls with fl ax seed, speed 1-2
INGREDIENTS:
500 - 550 g of fi ne fl our, 50 g of fl ax seed, 3/8 l of water, 1 cube of yeast (40 g), 100 g of low fat cottage cheese,
1 teaspoon of salt. For glazing: 2 tablespoons of water.
INSTRUCTIONS:
Soak the fl ax seeds in 1/8 l of lukewarm water. Pour the remaining water (1/4 l) into abowl, add the yeast,
add the cottage cheese and process using the kneading hook at speed 2. It is essential that the yeast is fully
dissolved. Add the fl our with the soaked fl ax seeds and salt into the bowl. Knead the dough at speed 1, then
switch to speed 2 and continue kneading for afurther 3-5 minutes. Cover the mixture and allow it to rise in
awarm place for approx. 45-60 minutes. Knead the dough once more, remove it from the bowl and create
approx. 16rolls. Line the baking tray with damp parchment paper. Place the rolls on the baking tray and allow
them to rest for 15 minutes. Drip with lukewarm water and bake.
STANDARD OVEN
Rack height: 2
Temperature: electric oven, top and bottom element 200 °C - 220 °C (preheated about 5 minutes); gas oven:
level 2-3
Baking time: 30-40 minutes
Chocolate cream, speed 5-6
INGREDIENTS:
200 ml of sweet cream, 150 g of dark chocolate icing, 3 eggs, 50-60 g of sugar, apinch of salt, 1 packet of
vanilla sugar, 1 teaspoon of cognac or rum, chocolate fl akes.
INSTRUCTIONS:
Whip the cream in the bowl using the whisk until the mixture is fi rm. Remove from the bowl and place in the
refrigerator to cool. Heat up the chocolate icing according to the instructions on the package or in the microwave
oven at 600 Wfor approx. 3 minutes. In the meantime, whip the eggs, sugar, vanilla sugar, cognac or rum
and salt in the bowl of the food processor using the whisk at speed 3 to make asmooth foam. Add the heated
chocolate and mix in evenly at speed 5-6. Leave alittle cream aside for decoration. Add the cream into the mix-
ture in the bowl and mix in quickly using the PULSE function. Decorate the chocolate foam and serve cooled.