Hot Cross Buns; Croissants - Morphy Richards IB48260 Instructions Manual

centre third of each rectangle.
8 Make diagonal cuts from the outer edges 2.5cm
(1inch) apart and 7.5cm (3inches) long.
9 Fold alternate strips of dough over filling.
10 Place on greased baking sheets.
11 Brush with melted and cooled butter.
12 Let rise 30 minutes (until well risen).
13 Brush with an egg yolk and 1 tbsp water mixture.
14 Combine until crumbly:
2 tbsp soft butter
2 tbsp brown sugar
1 / ground almonds
4
1 / cup flour
8
1 tsp nutmeg
15 Sprinkle half over each dough.
16 Bake at 175°C (350°F) gas mark 4 for 30-35 minutes.
H H o o t t c c r r o o s s s s b b u u n n s s
Milk
Butter
Sugar
Egg (beaten)
Salt
Strong white bread flour
Cinnamon
Ground cloves
Nutmeg
Raisins*
Dry yeast
Use setting
Method
Makes 12 buns.
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select dough setting.
4 Push start button.
5 When bread is done, remove dough from pan and
divide into 12 pieces.
6 Shape into round, slightly flattened buns.
7 Place 5cm (2") apart on greased baking sheets.
8 Cover and let rise 30 minutes or until double in size.
9 Combine (and brush on buns) 1 slightly beaten egg
with 1 tbsp water.
10 Slash top of bun to form a cross.
11 Bake at 190°C (375°F) gas mark 5 for 16-18 minutes.
12 Drizzle 'cross', while hot, with icing sugar glaze
consisting of:
3 / cup sifted icing sugar
4
1 tbsp milk
2 drops almond flavouring
*Add raisins approximately 20 mins into the cycle
(otherwise they will become somewhat 'chopped').
C C r r o o i i s s s s a a n n t t s s
Water
Skim milk powder
Sugar
Salt
Butter
Strong white flour
(1) Dry yeast
Butter chilled and sliced
Egg
Use setting
Method
Makes 12 croissants.
1 Measure water, dry milk, sugar, salt, butter, flour
into baking pan. Sprinkle yeast into centre of flour.
2 Insert baking pan securely into unit, close lid.
3 Select setting 9 and push start button.
4 Meanwhile, roll
1 cup
1 / between two sheets of waxed paper into a 25 x
cup
4
1 / 18cm (10 x 7 inch) rectangle. Chill at least 1 hour.
cup
3
5 The breadmaker will beep 3 times and the display
1 large
will show 'END' when dough is ready.
1 tsp
3 / 6 Remove dough from
3 cups
4
pan and roll dough out
1 tsp
1 / to 7mm (
tsp
2
1 / thickness on a lightly-
tsp
4
floured surface into a
1 cup
30cm (12 inch) square.
2 tsp
7 Place chilled butter on
Dough
centre third of dough.
Fold each side over the
buttered side. Roll
dough to 50 x 36cm (20
x 14 inch) rectangle.
8 Fold dough into third,
seal edges. Roll into a 50
x 36cm (20 x 14inch)
rectangle. Fold and roll
twice more. Cover
securely with plastic
wrap. Chill in freezer for
20 minutes. Repeat
folding and rolling 3
times.
9 Roll dough to 3mm
( 1 / ") thickness into a 25
8
x 37.5cm (10 x 15")
rectangle. Cut into 6
squares. Cut each
square in half to form
12 triangles.
10 Roll each triangle loosely, starting from the wide
end. Place seam side down on greased baking pan.
11 Curve ends. Sprinkle water on top. Cover lightly
with damp cloth and allow to rise in a warm area
free from drafts 45 to 50 minutes or until doubled
in size.
3 /
cup
4
2 tbsp
1 tbsp
1 tsp
1 tbsp
2 cups
3 tsp
1 /
cup
2
1 large (whisked together
with 1 tbsp of cold water)
9
1 / cup of chilled butter slices
2
1 / inch)
4
17