Raspberry Braid; Hot Cross Buns - Black & Decker ALL-IN-ONE B1561 Operating Instructions & Cook Book

Bake extra to give as gifts to your friends & relatives!

RASPBERRY BRAID

American
1 cup
1 egg, beaten
2 tbsp.
3 tbsp.
3/4 tsp.
3-1/3 cups white flour*
3/4 tsp.
1/4 cup raspberry jam
2 tbsp. butter, melted - cooled
TOPPING:
1 tbsp. butter, soft
2 tbsp. white flour*
1 tbsp. brown sugar
1/4 tsp. nutmeg
1. Measure first 7 ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber,twist to secure.Close lid.
3. Select: Dough/Pasta Setting.
4. Press Start - There will be a 25-minute preheat delay before
mixing begins.
5. When cycle is complete, remove dough from machine to
a lightly floured surface. Divide dough in half. Roll each
half into a 14" x 9" (36 cm x 23 cm) rectangle. Spread with
1/4 cup raspberry jam lengthwise down center third of
rectangle. Make diagonal cuts from outer edges one inch
(2.54 cm) apart and three inches long. Fold alternate
strips of dough over filling. Place on greased baking sheet.
Brush with melted, cooled butter. Cover & let rise 30
minutes or until double in volume. Sprinkle half of butter,
sugar and flour mixture over each dough braid. Repeat
with second half of dough. (see diagram below)
6. Bake at 350° F (177° C) for 30-35 minutes. Yield: Makes 2 braids.
* In U.S., use Bread Flour; in Canada, use either Bread Flour or
All-Purpose Flour.
International Holiday Breads
Canadian
milk 1 cup
1
butter 2 tbsp.
sugar 3 tbsp.
salt 3/4 tsp.
3-1/4 cups
yeast 3/4 tsp.
FILLING:
1/4 cup
2 tbsp.
1 tbsp.
2 tbsp.
1 tbsp.
1/4 tsp.

HOT CROSS BUNS

American
1-1/4 cups
1
1/4 cup
1/4 cup
1-1/4 tsp.
3-2/3 cups
1 tsp.
1/2 tsp. ground cloves
1/4 tsp.
1-1/2 tsp.
ADD INGREDIENTS:
3/4 cup
1/2 cup
1 tbsp.
1/4 tsp. almond flavoring
1. Measure first 10 ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber,twist to secure.Close lid.
3. Select: Dough/Pasta Setting.
4. Press Start - There will be a 25-minute preheat delay before
mixing begins.
5. Add raisins when "Add Ingredient"signal beeps
6. When cycle is complete, remove dough from machine to a
lightly floured surface. If necessary, knead in enough flour
to make dough easy to handle. Divide dough into 18
pieces. Shape each piece into a round, slightly flattened
bun. Place 2 inches (5 cm) apart on greased baking sheets.
Cover and let rise 30 minutes or until double in volume.
7. Combine 1 slightly beaten egg with 1 tablespoon of water
and brush on buns. With sharp knife, make two cuts 1/4
inch (.64 cm) deep on top of each bun to form a cross.
Bake at 350° F (177° C) for 15 to 18 minutes. Remove from
oven and immediately drizzle cross with glaze.
Yield : Makes 18 buns.
Candied pineapple & a half teaspoon of finely grated lemon peel
would give the hot cross buns an interesting flavor.
30
Canadian
milk 1-1/4 cups
egg, beaten 1
butter 1/4 cup
sugar 1/3 cup
salt 1-1/4 tsp.
white flour* 3-1/2 cups
cinnamon 1 tsp.
1/2 tsp.
nutmeg 1/4 tsp.
yeast 1-1/2 tsp.
raisins 3/4 cup
GLAZE:
icing sugar 1/2 cup
milk 1 tbsp.
1/4 tsp.