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/13 cup

Eggs (60g)

2

 

 

Salt

1½ teaspoons

 

 

Sugar

3 tablespoons

 

 

Bread flour

600g/ 4 cups

 

 

Tandaco yeast

2 teaspoons

 

 

TO COMPLETE

 

 

 

Strawberry jam

13 cup

Vegetable oil, for deep frying

 

 

 

Sugar

13 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

Page 46
Image 46
Breville BBM 600 manual Sticky Cinnamon Rolls, Wholewheat Honey Rolls, Doughnuts, Filling, To Complete