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Basic HTML Version
64 Baking
>> Tip:
Raisins are dark in colour, while
sultanas are light. When soaked in
water, rum or spirits before bak-
ing, they become juicier and will
swell when baked.
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Automatic programmes »
Cakes/biscuits » Raisin whirls »
Bake
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Function: Combination mode
Fan plus
Step 1
Temperature: 40°C
Moisture: 100%
Duration: 12 minutes
Step 2
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Moisture: 100%
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Step 3
Temperature: 160°C
Moisture: 90%
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Step 4
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%
Moisture: 40%
Duration: 20 minutes
Shelf level:
1 tray: 2
2 trays: 1 and 2
Raisin whirls
1
Soak the raisins in the rum
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2
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salt and butter in a bowl.
Gently heat the milk and
dissolve the yeast in it. Add to
the other ingredients and knead
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3
Place the uncovered bowl in
the oven and prove for 20
minutes using the special "Prove
dough" programme or with
Combination mode/Fan plus at
30°C, 100% moisture.
4
Punch down the dough and
then roll out into a rectangle
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Mix together the ingredients
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raisins soaked in the rum, and
spread onto the dough.
6
Allow the dough to relax
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the dough up tightly from the
longer side. Press the upper
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thick. Arrange the slices on two
universal trays and bake (see
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7
Mix the icing sugar with
some hot water to make a
glaze. After baking, spread the
glaze on the whirls whilst they
are still hot.
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Ingredients
Dough:
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40 g fresh yeast or 2 sachets of
dried yeast
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40 g sugar
1 medium egg
A pinch of salt
40 g melted butter
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60 g softened butter
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A pinch of salt
2 tbsp rum
1 tsp ground cinnamon
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200 g caster sugar
Use half the quantities above
for one tray of raisin whirls.
