Breville BB420 Instruction And Recipe Book page 53

Doughnuts
INGREDIENTS:
Milk
Butter, melted
Eggs
Salt
Sugar
Bread flour
Tandaco yeast
TO COMPLETE:
Strawberry jam
Vegetable oil, for cooking
Sugar
Ground cinnamon
SETTING: DOUGH - BREAD
HANDSHAPING:
1. Roll dough out to 1cm thickness. Cut into
5.5cm rounds.
2. Place a teaspoon jam on half the rounds, top
with remaining rounds. Press edges together
with fingers and place onto greased trays.
Cover loosely with lightly greased plastic wrap
and stand in a warm area until doubled in size.
Remove wrap.
3. Cook doughnuts, in hot oil, a few at a time
until golden brown and cooked through. Drain
on absorbent paper, then toss in combined
sugar and cinnamon.
Apple Twist
INGREDIENTS:
Water
Salt
Sugar
Bread flour
Eggs
Butter, chopped
Tandaco yeast
FILLING:
Canned pie apple
Mixed dried fruit
Desiccated coconut
SETTING: DOUGH - BREAD
51 Dough
300ml
4 tablespoons
2 x 60g
1 1 / teaspoons
2
3 tablespoons
600g/ 4 cups
2 teaspoons
4 tablespoons
4 tablespoons
1 tablespoon
250ml
2 teaspoons
3 tablespoons
600g/ 4 cups
2 x 60g
60g/ 3 tablespoons
2 1 / teaspoons
2
300g
4 tablespoons
4 tablespoons
HANDSHAPING:
1. Roll dough out into a 30cm x 50cm rectangle.
Cut into 4 strips lengthwise.
2. Combine filling ingredients and spoon mixture
down the centre of each strip. Fold in half
lengthwise and seal edges by pressing
together. Roll into a sausage shape.
3. Twist 2 strips together and place on a lightly
greased baking tray. Repeat with remaining rolls.
4. Cover loosely with lightly greased plastic wrap
and stand in a warm area for 20 minutes or
until doubled in size. Remove wrap.
5. Bake in a preheated oven at 180ľC for 20-25
minutes or until golden brown.
6. Slide twists onto a wire rack. Brush with
GELATINE GLAZE (recipe page 72) whilst still
hot. Stand for 5-10 minutes before serving.
Hot Cross Buns
INGREDIENTS:
Water
Oil
Salt
Brown sugar
Bread flour
Milk powder
Ground mixed spice
Ground cinnamon
Tandaco yeast
ADD AT THE BEEP:
Sultanas
Mixed peel or dried
apricots, chopped
SETTING: DOUGH - BREAD
BATTER FOR "CROSSES":
Water
Plain Flour
HANDSHAPING:
1. Divide dough into 18 pieces and shape into
rounds. Place close together on a lightly
greased baking tray.
2. Cover loosely with lightly greased plastic wrap
and leave to stand in a warm area for 20
minutes or until doubled in size.
340ml
2 tablespoons
2 teaspoons
3 tablespoons
600g/ 4 cups
3 tablespoons
1 tablespoon
1 tablespoon
2 1 / teaspoons
4
190g/ 1 1 / cups
4
40g/ 1 / cup
4
2 tablespoons
40g/ 1 / cup
4