Sunbeam MX9200 manual Coconut Marshmallows, Sweet Brioche

Recipes continued

Coconut Marshmallows

¹/³ cup gelatine

4 cups caster sugar

2 teaspoons lemon juice

2 cups shredded coconut, lightly toasted

1.Combine gelatine and 1 cup of cold water. Stand for 5 minutes

2.Stir sugar and 2 cups of hot water in a large saucepan over low heat until sugar dissolves. Bring to boil. Add gelatine mixture; simmer, uncovered for 20 minutes. Cool to room temperature.

3.Transfer sugar mixture to the Stainless Steel Mixing Bowl. Add juice. Using the Whisk, begin beating on low speed (1). Gradually increase to very high speed (12) over 15 minutes. Mixture should be very thick and hold its shape.

4.Rinse a 20cm x 30cm lamington pan with cold water; do not dry. Spread marshmallow mixture into pan. Sprinkle with enough coconut to cover the surface. Allow to set at room temperature for 2 hours or until firm.

5.Cut marshmallow into squares using a wet knife; toss in remaining coconut.

Sweet Brioche Makes: 8

¼ cup luke-warm milk

2 teaspoons (7g sachet) dry yeast

¼cup caster sugar 2 ¼ cups plain flour,

1 teaspoons ground cinnamon Pinch salt

3 eggs

125g butter, room temperature, cut into cubes

Approximately ¹/³ cup plain flour, extra ½ cup sultanas

1 egg yolk, lightly whisked

1 tablespoon caster sugar, extra

1.Combine the milk, yeast and ½ teaspoon of the sugar in a small bowl. Set aside in a warm place for about 10 minutes or until frothy.

2.Place remaining sugar, flour, cinnamon and salt in the Stainless Steel Mixing Bowl. Add yeast mixture and eggs.

3.Using the Dough Hook, knead on low speed

(2)for about 1 minute or until combined. Continue kneading for a further 5 minutes.

4.Add 2-3 pieces of butter to dough mixture and continue kneading, adding a little butter at a time until well incorporated. If dough begins to lose its “ball” shape, add as much of the extra flour as necessary to keep it combined. Knead in the sultanas. This step should take a total of 4 minutes.

5.Remove dough from bowl; wash and dry bowl, then return dough to bowl. Cover; set aside in a warm, draft-free place for about 1 hour or until doubled in size.

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