Sunbeam MX9200 manual For 1 minute or until smooth, Orange Drops

Recipes continued

6.Preheat oven to moderately hot (200°C/180°C fan-forced). Line 2 oven trays with baking paper.

7.Plunge your fist into the dough and using the Dough Hook, knead again on low speed

(2)for 1 minute or until smooth.

8.Divide dough into 8 even portions. Work each dough portion into a smooth ball and place on prepared trays. Set aside in a warm, draft-free place for 30 minutes.

9.Brush each brioche with extra egg yolk and sprinkle with extra sugar. Bake for 15 minutes or until golden and cooked through.

Orange Drops Makes: About 40

185g butter, room temperature

1 cup caster sugar

1 teaspoon finely grated orange rind

1egg

2cups plain flour

½teaspoon baking powder

½cup breakfast marmalade

1.Preheat oven to moderate (180°C/160°C fan-forced). Grease and line oven trays with baking paper.

2.Using the Beater, mix butter, sugar and orange rind on medium speed (5-7) for about 2 minutes or until creamy. Add egg and mix well.

3.Add the flour and baking powder and mix on low speed (1-4) for about 30 seconds or until combined.

4.Roll 2 teaspoons of the mixture into balls, flatten slightly and place on prepared trays. Press you finger into the middle of each ball to make an indent. Spoon ½ teaspoon of marmalade into each indent.

5.Bake for 10 minutes or until cooked. Remove from oven. Cool on wire racks.

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