Sunbeam EXPRESSBAKETM Breadmaker user manual Buns, Ring

DOUGH

SETTING

SPICED GRANOLA BUNS

Make small batch SWEET DOUGH with 1/2 whole wheat flour,

brown

sugar and add

l/2

tsp each cinnamon and nutmeg

to

the flour.

Mix

l/4

cup liquid honey, 2/3 cup granola or tossed oats*,

l/3

cup

raisins, l/4

chopped nuts, 2

Tbsp. melted

butter

or

margarine

and 1 tsp. cinnamon together. Prepare dough as directed for

cinnamon

rolls,

substituting

this

filling.

Continue

as

directed

above.

*For toasted oats, place in a shallow baking pan and bake in 350°F

(190°C) oven until browned.

CHELSEA

BUNS

Use SWEET DOUGH from small or l/2 large batch. Mix l/2 cup brown

sugar,

2

tsp.

cinnamon

and l/3

cup

softened

butter

or

margarine

togeth-

er.

Place

1/3

mixture

in

8

inch (20 cm) square

pan;

blend

in

2 tsp.

water.

On a lightly floured surface, roll dough into 12 x 9 inch (30 x 22 cm) rec-

tangle.

Spread

remaining

mixture

on

the

dough.

Sprinkle

1/2

cup

raisins

or walnuts

on

top.

Roll up along the short side

jelly-roll

style;

pinch edges together to seal. Cut

into

9

slices

and

place

cut

side

up

on

top

of

the

mixture

in the pan. Cover and let rise in a warm place* until

almost

doubled

in

size

about

40

-

50

minutes.

Bake

at

375°F

(190°C)

for 30 - 35 minutes. Turn out upside down onto

serving

dish

while

warm.

VARIATION:

Place 9

pecan or cherry halves in three rows

in

the

mixture.

Place

slices

on

top

of

each

nut

or

cherry.

SW E D I S H

TEA

RING

Use

SWEET

D OUGH

from

small

or

l/2

large

batch

or

use

whole

wheat

dough

variation

for

Spiced

Granola

Buns,

Page

79.

Roll

dough into

8

x

16-inch

(20

x

40-cm)

rectangle.

Spread with

1 Tbsp. softened butter or margarine. Mix 3 Tbsp. chopped nuts,

raisins

and

glace

fruit together. Sprinkle over dough. Roll

up

dough

from

long

side

jelly

roll

style; pinch edges together to seal. On a large,

greased baking

sheet,

shape

the

roll

into

a

circle, overlapping

and

joining

the

ends.

Cut 2/3

of

the

way

into

ring

at

1 inch

(2.5

cm) intervals.

Turn

each

slice

on

its side, cut side up. Cover and

let rise in a warm place*

until

doubled

in

size,

about

45

minutes.

Bake

at

375°F

(190°C)

for

25

-

35

minutes.

Cool

on

wire

rack.

Drizzle with

sugar

glaze. (Page

80)

*See Page 70 for Rising Tips