Recipes (continued)
Plaited sweet loaf
1.Follow steps 1 - 5, from ‘Sultana Loaf’ recipe.
2.Punch down, fold sides to centre and turn the dough over. Knead on a lightly floured surface with well floured hands, until the dough is smooth, soft and elastic. Cut dough in half and roll out one half on a floured surface and shape into a 60cm x 30cm rectangle, about 2cm thick.
3.Cut into 3 equal lengths, bring each together at the top, pinch together to secure and then plait the 3 lengths, crossing one over and under the other, bring lengths together by pressing at the end.
4.Place onto a baking tray lined with baking paper and bake at 200°C for 40- 45 minutes. Once cooked brushed with glaze. Repeat with the other half.
Glaze:
3 tablespoons sugar
¼cup water
1 teaspoon gelatine
Place water, sugar and gelatine into a small saucepan. Stir over medium heat until sugar has dissolved, approximately 2 minutes.
5.When cold decorate top with icing. Mix
together 1/2 cup icing sugar with 20ml water and your favourite food colouring.
Chelsa bun
1.Roll out the dough onto a floured surface into a 60cm x 30cm rectangle, about
2cm thick. Sprinkle with 1/2 cup mixed dried fruit or 1 green apple, peeled and chopped.
2.Take the longest side and roll to form the shape of a swiss roll.
3.Cut 5cm slices from the roll.
4.Place decoratively into a greased and lined 20cm round cake tin. Overlap the slices to form a decorative bun. Brush with egg white. Allow to rise, about
5.Bake for
Note: see ‘Plaited Sweet Loaf’ for recipe for glaze recipe.
6.When cold decorate top with icing. Mix
together ½ cup icing sugar with 20ml water and pink food colouring.
Variations to this recipe:
Use this recipe to make hot cross buns. Divide the kneaded dough into 18 equal portions and roll. Place close together on a lined baking tray and mark a cross on each roll with a knife. Then pipe a mixture of stiff flour and water together over the top. Cover and allow to double in size, about 30 minutes. Bake in a hot oven at 200°c for
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