Breville BB420 Instruction And Recipe Book page 54

3. Blend "Cross" batter ingredients to make a
smooth batter. Spoon into a piping bag fitted
with a small piping nozzle.
4. Remove wrap and pipe a cross onto each bun.
5. Bake in a preheated oven 190ľC for 15-20
minutes or until golden brown.
6. Slide buns from baking tray onto a wire rack. If
desired, brush HOT CROSS BUN GLAZE
(recipe page 72) over hot buns. Stand 5-10
minutes before serving.
Caramel Chelsea Buns
INGREDIENTS:
Full cream milk,
scalded and cooled
Salt
Sugar
Bread flour
Mixed spice
Grated orange rind
Egg, lightly beaten
Tandaco yeast
ADDITIONS:
Melted butter
Bottled Fudgy Caramel
Sauce
Sultanas
Chopped walnuts
SETTING: DOUGH - BREAD
HANDSHAPING:
1. Roll dough out to a 20cm x 30cm rectangle.
Brush dough with butter. Spread with caramel
sauce leaving a 2cm border. Sprinkle with
sultanas and walnuts, then roll up from the
long side, as for a Swiss Roll.
2. Cut into 12 slices, place cut side up in 2 lightly
greased deep 22cm round cake pans.
3. Cover loosely with lightly greased plastic wrap
and stand in a warm area for 30 minutes or
until buns have risen slightly. Remove wrap.
4. Bake at 200ľC for 30 minutes or until golden.
Remove from cake pans and cool on wire
racks. When cool, drizzle with VANILLA GLAZE
(recipe on page 72).
350ml
1 teaspoon
2 tablespoons
600g/ 4 cups
1 1 / teaspoons
2
2 teaspoons
1 x 60g
4 teaspoons
1 tablespoon
150g/ 1 / cup
2
75g/ 1 / cup
2
60g/ 1 / cup
2
Stollen
INGREDIENTS:
Milk
Water
Melted butter
Salt
Castor sugar
Bread flour
Grated orange rind
Egg, lightly beaten
Tandaco yeast
ADDITIONS:
Raisins
Sultanas
Glace cherries
Mixed peel
Slivered almonds
Brandy
Melted butter
Icing Sugar
SETTING: DOUGH - BREAD
HANDSHAPING:
1. Place raisins, sultanas, glace cherries, mixed
peel and almonds into a glass bowl. Pour over
brandy, cover and set aside to stand for 2
hours.
2. Flatten out dough to approximately a 25cm
square. Scatter soaked fruit and almonds over
the top.
3. Fold dough over fruit and knead fruit into the
dough until evenly incorporated.
4. Roll dough out to an oval shape roughly 30cm
x 20cm. Fold the dough in half lengthways.
Place on a lightly greased baking tray. Brush
with melted butter. Cover loosely with plastic
wrap and stand in a warm area for 1 hour or
until well risen. Bake at 180ľC for 30-35
minutes or until golden. Remove from tray, cool
on wire rack.
5. When cooled, dust Stollen with icing sugar.
125ml
125ml
60g/ 3 tablespoons
1 teaspoon
3 tablespoons
600g/ 4 cups
1 teaspoon
1 x 60g
2 teaspoons
90g/ 1 / cup
2
3 tablespoons
3 tablespoons
2 tablespoons
3 tablespoons
2 tablespoons
2 tablespoons
3 tablespoons
Dough 52