Apple Twist; Stollen - Breville ikon BBM600 Instructions And Recipes Manual

Dough
continued

APPLE TWIST

INGREDIENTS
Water
Salt
Sugar
Bread flour
Eggs (60g)
Butter, chopped
Tandaco yeast
FILLING
Canned pie apple
Mixed dried fruit
Desiccated coconut
SETTING: DOUGH – BREAD
Handshaping procedure
. Roll dough out into a 30cm × 50cm rectangle. Cut into 4 strips
lengthwise.
2. Combine filling ingredients and spoon mixture down the centre
of each strip. Fold in half lengthwise and seal edges by pressing
together. Roll into a sausage shape.
3. Twist 2 strips together and place on a lightly greased baking tray.
Repeat with remaining rolls.
4. Cover loosely with lightly greased plastic wrap and stand in
a warm area for 20 minutes or until doubled in size. Remove
plastic wrap.
5. Bake in a preheated oven at 80°C for 20-25 minutes or until
golden brown.
6. Slide twists onto a wire rack. Brush with GELATINE GLAZE (recipe
on page R40) whilst still hot. Stand for 5-0 minutes before
serving.
250ml
2 teaspoons
3 tablespoons
600g/ 4 cups
2
60g/ 3 tablespoons
2½ teaspoons
300g
⁄ cup

3
⁄ cup

3

STOLLEN

INGREDIENTS
Milk
Water
Melted butter
Salt
Castor sugar
Bread flour
Grated orange rind
Egg (60g), lightly beaten
Tandaco yeast
TO COMPLETE
Raisins
Sultanas
Glace cherries
Mixed peel
Slivered almonds
Brandy
Melted butter
Icing sugar
SETTING: DOUGH – BREAD
Handshaping procedure
. Place raisins, sultanas, glace cherries, mixed peel and almonds
into a glass bowl. Pour over brandy, cover and set aside to stand
for 2 hours.
2. Flatten and shape dough to approximately 25cm square. Scatter
soaked fruit and almonds over the top.
3. Fold dough over fruit then knead fruit into the dough until evenly
incorporated.
4. Roll dough out to an oval shape roughly 30cm × 20cm. Fold the
dough in half lengthways. Place on a lightly greased baking tray.
Brush with melted butter. Cover loosely with plastic wrap and
leave to stand in a warm area for  hour or until well risen.
5. Bake at 80°C for 30-35 minutes or until golden.
6. Remove stollen from tray, cool on wire rack.
7. When cool, dust Stollen with icing sugar.
25ml
25ml
60g/ 3 tablespoons
 teaspoon
3 tablespoons
600g/ 4 cups
 teaspoon

2 teaspoons
½ cup
3 tablespoons
3 tablespoons
2 tablespoons
3 tablespoons
2 tablespoons
2 tablespoons
3 tablespoons
R23