Breadman BK2000B Recipe Book page 32

aPPle fIlled baked douGhnuTs
InGRedIenTs
¼ cup milk
¼ cup + 2. tbsp. water (80°F – 90°F)
1 large egg, at room temperature
¼ cup sugar
2. tbsp. unsalted butter or margarine, cut in pieces
½ tsp. salt
2.½ cups bread flour
2.¼ tsp. active dry or bread machine yeast
Filling (recipe below)
1. Measure ingredients into bread pan in the order listed.
2.. Insert bread pan securely into baking chamber; close lid.
Plug unit into wall outlet.
3. Select douGh. Press the sTaRT button.
4. The complete signal will sound when dough is done.
5. Meanwhile, prepare filling (see recipe below).
Cover and refrigerate.
6. Using pot holders remove bread pan from baking chamber
and place dough on a lightly floured surface.
7. Invert a large mixing bowl over dough and let rest for 10 minutes.
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8. Remove filling from refrigerator and drain very well.
9. D ivide dough into 2.2. equal pieces. Roll each piece into a 2.-inch
circle. Place 1 tsp. apple filling in center. Bring edges up to cover
filling and pinch edges to seal.
10. P lace each ball of dough, seam side down, on a greased baking
sheet, about 2.-inches apart. Cover and let rise until doubled in
size (about 45 minutes).
11. B ake in preheated oven at 375ºF about 14 minutes until lightly
golden and fully baked.
12.. M eanwhile, combine 3 tbsp. confectioners' sugar and 2. tbsp.
water in shallow bowl. Place cup granulated sugar in second
1 /
3
shallow bowl.
13. R oll each hot doughnut in confectioners' mixture and then in
granulated sugar to cover doughnuts completely. Place on a wire
rack to cool.
makes 22 douGhnuTs
Tip: Doughnuts are best served warm.
apple filling: I n a bowl, combine 1 cup finely chopped apples, ¼ cup
raisins, 1½ tbsp. sugar, ½ tsp ground cinnamon and
1 tsp. fresh lemon juice.
aPPle fIlled Challah
InGRedIenTs
1 cup water (80°F – 90°F)
2. large eggs, at room temperature
2. tbsp. sugar
2. tbsp. unsalted butter or margarine, cut in pieces
2. tsp. salt
4 cups bread flour
2. tsp. active dry or bread machine yeast
3 medium apples, finely chopped
½ cup raisins
1 tsp. grated lemon peel
½ tsp. ground cinnamon
1 tbsp. honey
1 tbsp. lemon juice
1. Measure first 8 ingredients into bread pan in the order listed.
2.. Insert bread pan securely into baking chamber; close lid.
Plug unit into wall outlet.
3. Select douGh setting. Press the sTaRT button.
4. The complete signal will sound when dough is done.
5. M eanwhile in a bowl, combine apples, raisins, lemon peel,
cinnamon, honey and lemon juice. Cover and refrigerate until
ready to use. (This can be made a day ahead.)
6. U sing pot holders remove bread pan from baking chamber and
place dough on lightly floured surface.
7. Invert a large mixing bowl over dough and let rest for 10 minutes.
8. D ivide dough into 3 equal pieces. On a lightly floured board,
roll out each piece into a 6 x 14 inch rectangle. Spread apple
1 /
3
mixture down one long side of rectangle. Roll up jellyroll fashion
and pres edges to seal. Repeat with remaining 2. pieces of dough.
Place ropes together on a lightly greased baking sheet. Braid
ropes loosely. Tuck ends under braid to seal.
9. C over and let rise in warm place until doubled in size (about
40 minutes). Bake in preheated oven at 375ºF about 2.5 minutes
or until golden.
10. Place on a wire rack and allow to cool.
makes one laRGe loaf
Tip: If desired, combine ¾ cup confectioners' sugar and enough lemon
juice to make a smooth consistency. Drizzle over cooled bread.
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