Sharp R-82STM manual Danish Tea Ring, Fruit Scones, Bread & Scones

BREAD & SCONES

DANISH TEA RING

SERVES 6-8

250g (9oz) strong plain flour

5ml (1tsp) dried yeast

5ml (1tsp) caster sugar

5ml (1tsp) salt

25g (1oz) butter

1 egg (size 3), beaten

120ml (4floz) hand hot milk

25g (1oz) butter, melted

filling:

100g (4oz) ground almonds

100g (4oz) caster sugar

2.5ml (1/2tsp) almond essence

2 egg whites (size 3)

topping:

175g (6oz) icing sugar

10ml (2tsp) lemon juice

10ml (2tsp) water

flaked almonds, to sprinkle

glacé cherries, halved, to sprinkle

PREPARATION TIME - 25 MINUTES

1Place flour, yeast, sugar and salt in a bowl, mix well. Rub in butter. Add egg and milk, mix to a soft dough. Knead lightly. Return to the bowl, cover with cling film.

2Place on low rack, prove on CONVECTION 40°C for 20 minutes.

3Roll the dough into a rectangle 20.4 x 38cm (8 x 14"), brush with melted butter.

4To prepare filling, mix ground almonds, sugar, essence and egg whites to a paste. Spread over the dough, roll up tightly from longest side.

5Place roll in a large, greased flan dish, join ends to form a ring. Using scissors snip 1cm (1/2") into the dough along the length of the ring at 2cm (3/4") intervals. Cover loosely with cling film.

6Place on turntable, prove on CONVECTION 40°C for 20 minutes. Remove cover.

7Place on low rack, bake in a preheated oven CONVECTION 220°C for 15-20 minutes until golden. Cool before decorating.

8To prepare topping, mix icing sugar, lemon juice and water until smooth. Spread evenly over tea ring, sprinkle with flaked almonds and cherries.

FRUIT SCONES

SERVES 6-8 PREPARATION TIME -15MINUTES (2 LAYER)

225g (8oz) self raising flour

50g (2oz) caster sugar

50g (2oz) butter

50g (2oz) sultanas

1 egg (size 3), beaten with milk to make 150ml (1/4 pint) 1 egg (size 3), beaten to glaze

Variations:

Wholemeal scones: Substitute white self raising flour with wholemeal self raising flour, omit sultanas. Date scones: Substitute white self raising flour with wholemeal self raising flour and the sultanas with 50g (2oz) dates, finely chopped.

Spiced apple scones: Substitute white self raising flour with wholemeal flour and sultanas with 1 eating apple, grated. Add 5ml (1tsp) cinnamon at Stage 2.

Cheese and chive scones: Omit sugar and sultanas. Add 100g (4oz) grated Cheddar cheese, 15ml (1tbsp) dried chives, salt and pepper at Stage 2.

Fresh herb scones: Omit sugar and sultanas. Add 5ml (1tsp) fresh parsley, 5ml (1tsp) fresh sage and 5ml (1tsp) fresh thyme at Stage 2.

1 Grease two large flan dishes.

2Combine the flour and sugar in a bowl, rub in the butter and stir in the fruit. Add enough egg and milk mixture to form a soft dough.

3Roll out until 2cm (3/4") thick, cut out scones 6.4cm (21/2") in diameter.

4Place the scones in the prepared dishes and brush with egg to glaze.

5Place one dish on the low rack and the other on the high rack. Cook for 25 minutes at 200°C until golden, changing the two dishes around after 15 minutes.

Microwave Tip: Drying breadcrumbs

Spread 100g (4oz) fresh breadcrumbs evenly over a large plate. Heat on HIGH for 2-3 minutes, stir every minute until crispy.

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