Brunch, Lunch And Afternoon Tea - Sunbeam Mixmaster Compact MX5900 Instruction Booklet

Recipes (continued)
BRUNCH, LUNCHTIME AND AFTERNOON TEA
Cinnamon and Apple Tea Ring
DOUGH:
1 sachet dry yeast
2 tablespoons sugar
60g butter, melted
1 1 cup lukewarm milk
/
4
3 cup water
/
4
4 cups plain flour
2 tablespoons sugar, extra
2 tablespoons powdered milk
1 teaspoon salt
1 cup sultanas
APPLE FILLING:
2 tablespoons water
1 cup sugar
/
4
3 apples, peeled, cored and cubed
5 drops vanilla extract
teaspoon cinnamon
1 /
2
tablespoon cornflour,
1 /
2
dissolved in tablespoon water
1 /
2
tablespoon water
1 /
2
Note: Arrowroot or plain flour can be used
instead of cornflour.
GLAZE:
3 tablespoons sugar
1 cup water
/
4
1 teaspoon gelatine
1. Place water and sugar into a saucepan,
dissolve sugar over medium heat. Increase
heat and bring to boil. Add apples and
cook until slightly crisp in the centre. DO
NOT ALLOW APPLE PIECES TO LOSE
SHAPE. Add cinnamon and vanilla. Stir in
26
dissolved cornflour, and cook for a further
minute until mixture thickens. Remove
from heat and allow to cool.
2. Combine the yeast, sugar, butter and
water in a small bowl. Allow to stand in a
warm place until mixture begins to froth.
About 10 minutes.
3. Insert the dough hooks into the Mixer
Head. Place sifted dry ingredients,
including sultanas into the Mixmaster
bowl.
4. Using 'LO' speeds, gradually add yeast
mixture. Note, it will be necessary to
scrape sides of bowl with a rubber
spatula. Increase speed slowly. Knead for
4-5 minutes.
5. Continue the kneading process until all
ingredients are incorporated and dough
forms a ball. Dough will be smooth and
sticky.
6. Place dough in a greased bowl, turning
once to grease top. Cover with plastic
wrap and let rise in a warm place until
doubled in size (40-50 minutes).
7. Punch down, fold sides to centre and
turn the dough over. Knead dough on a
lightly floured surface until soft and
smooth. Cut in half and roll dough out
into a rectangle, approximately 30x20cm.
8. Spoon apple mixture along the long side
of the dough and roll up tightly, Swiss
Roll fashion, from the wide end.
9. Ease the roll into a greased ring tin and
join ends. Cover, and allow to rise for
approximately 40-50 minutes. Preheat
oven to 200°C.
continued