Hot Cross Buns; Caramel Chelsea Buns - Breville ikon BBM600 Instructions And Recipes Manual

Dough
continued

HOT CROSS BUNS

INGREDIENTS
Water
Oil
Salt
Brown sugar
Bread flour
Milk powder
Ground mixed spice
Ground cinnamon
Tandaco yeast
 ADD AT THE BEEPS
Sultanas
Mixed peel or dried apricots,
chopped
SETTING: DOUGH – BREAD
BATTER FOR 'CROSSES'
Water
Plain flour
Handshaping procedure
. Divide dough into 8 pieces and shape into rounds. Place rounds
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.
3. Blend "Cross" batter ingredients to make a smooth batter. Spoon
into a piping bag fitted with a small piping nozzle.
4. Remove plastic wrap and pipe a cross onto each bun.
5. Bake in preheated oven at 90°C for 5-20 minutes or until
golden brown.
6. Slide buns from baking tray onto a wire rack. If desired, brush
HOT CROSS BUN GLAZE (recipe page R40) over hot buns. Stand
5-0 minutes before serving.
R22
340ml
2 tablespoons
2 teaspoons
3 tablespoons
600g/ 4 cups
3 tablespoons
 tablespoon
 tablespoon
2¼ teaspoons
¼ cups
¼ cup
2 tablespoons
40g/ ¼ cup

CARAMEL CHELSEA BUNS

INGREDIENTS
Full cream milk, scalded and
cooled
Salt
Sugar
Bread flour
Mixed spice
Grated orange rind
Egg (60g), lightly beaten
Tandaco yeast
TO COMPLETE
Melted butter
Bottled Caramel Fudge Sauce
Sultanas
Chopped walnuts
SETTING: DOUGH – BREAD
Handshaping procedure
. Roll dough out to a 20cm × 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 2 slices, place cut side up in 2 lightly greased deep
22cm round cake pans.
3. Cover loosely with lightly greased plastic wrap and leave to stand
in a warm area for 30 minutes or until buns have risen slightly.
Remove plastic wrap.
4. Bake at 200°C for 30 minutes or until golden. Remove from cake
pans and cool on wire racks. When cool, drizzle with VANILLA
GLAZE (recipe on page R40).
350ml
 teaspoon
2 tablespoons
600g/ 4 cups
½ teaspoons
2 teaspoons

3 teaspoons
20g/ tablespoon
½ cup
½ cup
½ cup