Breville BBM 600 Sticky Cinnamon Rolls, Wholewheat Honey Rolls, Doughnuts, Filling, To Complete

Dough continued

STICKY CINNAMON ROLLS

INGREDIENTS
Water	285ml
Salt	1 teaspoon
Sugar	2½ teaspoons
Bread flour	600g/ 4 cups
Eggs (60g)	2
Butter, softened & chopped	60g/ 3 tablespoons
Tandaco yeast	3 teaspoons
FILLING
Butter melted	3 tablespoons
Brown sugar	4 tablespoons
Pecans, finely chopped	70g/ ½ cup
Ground cinnamon	1½ tablespoons

SETTING: DOUGH – BREAD

Handshaping procedure

. Roll dough into a 40cm × 40cm square. Brush dough with half of the melted butter. Sprinkle with combined sugar, pecans and cinnamon.

2.Drizzle remaining butter over sugar mixture. Roll up width-wise and cut into 2cm thick slices.

3.Place 5cm apart, on a lightly greased baking tray. Cover loosely with lightly greased plastic wrap and stand in a warm area for 20 minutes or until doubled in size. Remove plastic wrap.

4.Bake in preheated oven at 180°C for 25-30 minutes or until golden brown. Brush with GELATINE GLAZE (recipe on page R40) whilst still hot, then drizzle with VANILLA GLAZE (recipe on page R40).

WHOLEWHEAT HONEY ROLLS

INGREDIENTS
Water	310ml
Oil	2 tablespoons
Salt	1 teaspoon
Honey	3 tablespoons
Wholemeal plain flour	600g/ 4 cups
Tandaco yeast	2 teaspoons

SETTING: DOUGH – BREAD

Handshaping procedure

. Divide dough into 12 equal pieces. Knead each piece and shape into rounds.

2.Place rounds close together on a lightly greased baking tray.

3.Cover rounds loosely with lightly greased plastic wrap and stand in a warm area for

50-60 minutes or until doubled in size.

4.Remove plastic wrap, brush tops of rounds with milk.

5.Bake in preheated oven at 200°C for 12-15 minutes or until cooked and golden brown.

DOUGHNUTS

INGREDIENTS
Water	300ml
Butter, melted	80g/1⁄3 cup
Eggs (60g)	2
Salt	1½ teaspoons
Sugar	3 tablespoons
Bread flour	600g/ 4 cups
Tandaco yeast	2 teaspoons
TO COMPLETE
Strawberry jam	1⁄3 cup
Vegetable oil, for deep frying
Sugar	1⁄3 cup
Ground cinnamon	1 tablespoon

SETTING: DOUGH – BREAD

Handshaping procedure

. Roll dough out to 1cm thickness. Cut into 5.5cm rounds.

2.Place a teaspoon jam on half the rounds, top with remaining rounds. Press edges together with fingers and place onto greased trays. Cover loosely with lightly greased plastic wrap and stand in a warm area until doubled in size. Remove wrap

3.Cook doughnuts, in hot oil, a few at a time until golden brown and cooked through. Drain on absorbent paper then toss in combined sugar and cinnamon.

R21