Breville donna hay BEM800DH Instruction Booklet page 32

d o U g h + S w E E T B U n S
hot cross buns
1 tablespoon active dry yeast
½ cup (110g) caster sugar
1½ cups (375ml) lukewarm milk
4¼ cups (640g) plain flour, sifted
2 teaspoons mixed spice
2 teaspoons ground cinnamon
50g butter, melted
1 egg
1½ cups (240g) sultanas
¹⁄ ³ cup (55g) candied mixed peel (optional)
½ cup (75g) plain flour, extra
¹⁄ ³ cup (80ml) water
1 quantity glaze (recipe, right)
Place the yeast, 2 teaspoons of the sugar
and all of the milk in a bowl and set aside for
5 minutes. The mixture will start to foam,
indicating that the yeast is active. Place the
flour, mixed spice, cinnamon, butter, egg,
sultanas, mixed peel and remaining sugar in
the bowl of the mixer. Add the yeast mixture
and beat with the dough hook attachment
until a sticky dough forms. Knead the dough
on a lightly floured surface for 8 minutes or
until it feels elastic. Place in an oiled bowl,
cover with a tea towel and allow to stand in
a warm place for 1 hour or until doubled in
size. Divide the dough into 12 pieces and roll
into balls. Grease a 23cm square cake tin
and line with non-stick baking paper. Place
the dough balls in the tin, cover with a clean
tea towel and set aside in a warm place for
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30 minutes or until they rise. Preheat the
oven to 200°C. Combine the extra flour and
water, place in a piping bag or a plastic bag
with one corner snipped off, and pipe crosses
on the buns. Bake for 35 minutes or until
well browned and springy to touch. Brush
with the warm glaze while the buns are hot.
Serve warm with butter. Makes 12.
bun glaze
Place ½ cup (110g) white sugar and ¼ cup
(60ml) water in a small saucepan over low
heat, stirring until the sugar is dissolved.
Remove any sugar crystals on the side
with a pastry brush dipped in water. Add
2 teaspoons powdered gelatine sprinkled
over 1 tablespoon water and cook for
1 minute. Set aside to cool. Brush over
hot cross buns or tarts filled with crème
pâtissière and berries. Refrigerate to set.
d o U g h + S w E E T B U n S
basic pizza dough
1 tablespoon dry yeast
1 teaspoon caster sugar
1 cup (250ml) lukewarm water
2½ cups (375g) OO flour +
1 teaspoon sea salt flakes
1 tablespoon olive oil
Place the yeast, sugar and water in a bowl
and mix to combine. Set aside in a warm
place for 5 minutes or until bubbles appear
on the surface. This means the yeast has
been activated. Place the flour, salt and
olive oil in the bowl of the mixer and make
a well in the centre. Add the yeast mixture
and beat with the dough hook attachment
until a smooth dough forms. Kneed dough
on a lightly floured surface for 3–4 minutes
or until smooth and elastic. Divide the dough
into equal-size balls (see individual recipes
for amounts). Place on a lightly floured tray
under a clean, damp cloth and set aside in a
warm place for 30 minutes or until the balls
have doubled in size. Press each dough ball
into a round and roll out on a lightly floured
surface to desired size. This quantity will
make two 30cm-round pizzas.
+ OO flour is a superfine flour that is perfect for
pizza making. You could also use plain flour.
pizza toppings
margarita
Preheat the oven to 220ºC. Spread the bases
of the pizzas with 1 cup (280g) tomato purée
and top with a handful of basil leaves and
1 cup (100g) grated mozzarella. Bake on a
baking tray or pizza stone for 15–20 minutes
until the topping is golden and base is crispy.
chilli and chorizo
Preheat the oven to 220ºC. Spread the bases
of the pizzas with 1 cup (280g) tomato purée
and top with 2 sliced chorizo sausages,
½ teaspoon chilli flakes and 1 cup (100g)
grated mozzarella. Bake on a baking tray
or pizza stone for 15–20 minutes until
the topping is golden and base is crispy.
caramelised onion, potato
and rosemary pizza
Preheat the oven to 220ºC. Spread the
bases of the pizzas with ¹⁄ ³ cup store-bought
caramelised onion and top with 200g thinly
sliced chat (baby) potatoes, 2 tablespoons
rosemary leaves and drizzle with olive oil.
Bake on a baking tray or pizza stone for
15–20 minutes until the topping is golden
and base is crispy.
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