Dough Cycles - Kenwood BM200 series Instructions & Recipes

Dough Cycle
Ingredients
semi-skimmed milk
egg
unbleached white bread flour
salt
sugar
butter
easy blend dried yeast
For the glaze:
egg yolk
milk
1 Remove the bread pan from the machine and fit the kneader.
2 Pour the milk into the bread pan. Add the egg. Sprinkle over the flour, ensuring it
covers the liquids.
3 Add the salt, sugar and butter in separate corners. Make a well in the centre of the
flour, but not down as far as the liquid, and add the yeast.
4 Insert and lock the bread pan into the bread machine. Select program
Dough. Press start. Meanwhile shape the softened butter into a 2 cm (
5 At the end of the cycle, turn the dough out onto a lightly floured surface and gently knock back.
Roll out into an oblong, twice as long as the butter and slightly wider. Place the butter on one
half, fold over the dough and seal the edges to enclose the butter.
6 Roll into a 2 cm (
up and the top third down and seal. Wrap in clear film and chill for 20 minutes. Repeat
the rolling, folding and chilling twice more, turning the dough by 90° each time.
7 Roll into a rectangle measuring 30 x 52 cm (12 x 21 in). Cut in half lengthways, then
crossways into equal triangles with 15 cm (6 in) bases, discarding the trimmings at
each end.
8 Loosely roll each triangle from the 15 cm (6 in) base towards the point, finishing with
the tip underneath. Curve into a crescent shape. Place on two baking sheets spaced
apart.
9 Cover with lightly oiled clear film and leave to rise in a warm place for about 30 minutes, or
until doubled in size. Meanwhile preheat the oven to 200°C/400F/Gas 6.
10 Mix the egg yolk and milk together and brush the glaze over the croissants. Bake for
15-20 minutes until crisp and golden. Transfer to a wire rack to cool.
Variation
For chocolate croissant, place a small square of chocolate or 10 ml (2 tsp) grated
chocolate at the wide end of the dough before shaping, making sure it is enclosed
when the croissant is rolled up.
(program 9)
Croissant
⁄ in) thick rectangle, twice as long as it is wide. Fold the bottom third
3
4
Makes 12
150 ml (5 fl oz)
350g (12 oz)
5 ml (1 tsp)
15 ml (3 tsp)
25 g (1 oz) plus 175g (6oz) softened
7.5 ml (1
15 ml (3 tsp)
45
1
1 ⁄ tsp)
2
1
SPECIALITY
3 ⁄ in) thick block.
4