Plaited Sweet Loaf; Chelsea Buns - Breville twin motor Instruction Booklet

Plaited sweet loaf

1. Follow steps 1 - 5 from the Sultana Loaf recipe.
2. Punch down, fold sides to centre and turn the dough over. Knead on a lightly floured
surface with well floured hands, until smooth, soft and elastic. Cut dough in half and
roll out one half on a floured surface and shape into a 50cm x 30cm rectangle, about
2cm thick.
3. Cut into three equal lengths, bring each together at the top, pinch together to secure
and then plait the three lengths, crossing one over and under the other, bringing
lengths together by pressing at the end.
4. Place onto a baking tray lined with baking paper and bake at 200ºC for 40 - 45
minutes. Once cooked brush with glaze. Repeat with the other half.
Glaze:
• 3 tablespoons sugar
• ¼ cup water
• 1 teaspoon gelatine
Place water, sugar and gelatine into a small saucepan. Stir over medium heat until sugar
has dissolved, approximately 2 minutes.
When cold, decorate top with icing. Mix together 1⁄2 cup icing sugar with 20ml water and
your favourite food colouring.

Chelsea Buns

Follow steps 1 - 5 from the Sultana Loaf recipe.
1. Roll out the dough onto a floured surface into a 60cm x 30cm rectangle, about 2cm
thick. Sprinkle with ½ cup mixed dried fruit or 1 green apple, peeled and chopped.
2. Take the longest side and roll to form the shape of a swiss roll.
3. Cut 5cm slices from the roll
4. Place decoratively into a greased and lined 20cm round cake tin. Overlap the slices
to form a decorative bun. Brush with egg white. Allow to rise, about 15 - 20 minutes.
5. Bake for 40 - 45 minutes in a hot oven at 200ºC. Once baked brush with glaze. See
Plaited Sweet Loaf recipe for glaze.
6. When cold decorate top with icing. Mix together 1⁄2 cup icing sugar with 20ml water
and pink food colouring.
Variations:
Use this recipe to make hot cross buns. Divide the kneaded dough into 18 equal portions
and roll. Place close together on a lined baking tray and mark a cross on each roll with a
knife. Then pipe a mixture of stiff flour and water together over the top. Cover and allow to
double in size, about 30 minutes. Bake in a hot oven at 200ºC for 20 - 30 minutes. Brush
with glaze while still hot. Eat warm with butter.
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