Egg Ring or Egg Wake for Bread Maker
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g milk
- 65 g butter, soft, veetable oil is also possible
- 12 g salt
- 10 grams sugar
- 500 g flour, type 505
- 7 g dry yeast
- Fat, for the tin
- Butter, for brushing
Print Recipe
Pin Recipe Instructions
- Put all the ingredients in the BBA one after the other and select the Dough program. Of course, the yeast dough can also be made with any other food processor or by hand.
- The egg ring can be a croissant or ring, jagged or smooth on the outside.
- After the dough has rested, cut it and roll it into strips about 20 cm long, then press it in half lengthways with a wooden spoon handle. If you like, place the dough with scissors, jagged on the outside, in a curved or rounded shape on a greased baking sheet. Brush with melted butter and spray with water before baking (flower sprayer) and bake at 250 ° C for 10-15 minutes. After baking, moisten the egg rings again with the flower sprayer, this gives the egg rings a nice shine.
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