Dough continued
HOT CROSS BUNS
INGREDIENTS |
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Water | 340ml | |
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Oil | 2 tablespoons | |
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Salt | 2 teaspoons | |
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Brown sugar | 3 tablespoons | |
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Bread flour | 600g/ 4 cups | |
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Milk powder | 3 tablespoons | |
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Ground mixed spice | 1 tablespoon | |
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Ground cinnamon | 1 tablespoon | |
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Tandaco yeast | 2¼ teaspoons | |
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ADD AT THE BEEPS |
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Sultanas | 1¼ cups | |
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Mixed peel or dried apricots, | ¼ cup | |
chopped | ||
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SETTING: DOUGH – BREAD |
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BATTER FOR ‘CROSSES’ |
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Water | 2 tablespoons | |
Plain flour | 40g/ ¼ cup |
Handshaping procedure
. Divide dough into 18 pieces and shape into rounds. Place rounds close together on a lightly greased baking tray.
2.Cover loosely with lightly greased plastic wrap and leave to stand in a warm area for 20 minutes or until doubled in size.
3.Blend “Cross” batter ingredients to make a smooth batter. Spoon into a piping bag fitted with a small piping nozzle.
4.Remove plastic wrap and pipe a cross onto each bun.
5.Bake in preheated oven at 190°C for
6.Slide buns from baking tray onto a wire rack. If desired, brush HOT CROSS BUN GLAZE (recipe page R40) over hot buns. Stand
CARAMEL CHELSEA BUNS
INGREDIENTS |
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Full cream milk, scalded and | 350ml | |
cooled | ||
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Salt | 1 teaspoon | |
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Sugar | 2 tablespoons | |
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Bread flour | 600g/ 4 cups | |
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Mixed spice | 1½ teaspoons | |
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Grated orange rind | 2 teaspoons | |
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Egg (60g), lightly beaten | 1 | |
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Tandaco yeast | 3 teaspoons | |
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TO COMPLETE |
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Melted butter | 20g/1 tablespoon | |
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Bottled Caramel Fudge Sauce | ½ cup | |
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Sultanas | ½ cup | |
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Chopped walnuts | ½ cup | |
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SETTING: DOUGH – BREAD
Handshaping procedure
. Roll dough out to a 20cm × 30cm rectangle. Brush dough with butter. Spread with caramel sauce leaving a 2cm border. Sprinkle with sultanas and walnuts, then roll up from the long side, as for a Swiss Roll.
2.Cut into 12 slices, place cut side up in 2 lightly greased deep 22cm round cake pans.
3.Cover loosely with lightly greased plastic wrap and leave to stand in a warm area for 30 minutes or until buns have risen slightly. Remove plastic wrap.
4.Bake at 200°C for 30 minutes or until golden. Remove from cake pans and cool on wire racks. When cool, drizzle with VANILLA GLAZE (recipe on page R40).
R22
