Panasonic Bread Bakery SD-250 Operating Instructions And Recipes page 37

Sweet Rolls
(Use BASIC DOUGH Mode)
Ingredients: Makes 1 large
2 tsp
400N
125N
1 Tbsp
1 / tsp
2
1 tsp
1 egg, beaten for brushing on top
Filling:
60N
1 / cup
4
1 cup
1 / tsp
2
Icing:
1 / cup
2
1–2 Tbsp
(1 cup plain flour, extra for kneading)
Method:
Make the dough according to instructions on
1
page 11.
On a lightly floured board, roll out dough into
2
two 30 x 20cm rectangles.
Beat extra butter and brown sugar in a small bowl.
3
Spread butter and sugar all over the dough.
Top with fruit and spice.
Roll dough up Swiss-roll style, beginning with the
4
long side.
Slice each roll into 10 pieces. Place rolls cut side
5
up, in a greased ring tin. Cover and place in a
warm place for 20 – 25 minutes until almost doubled
size.
Brush rolls with milk. Bake in a preheated 200 C
6
oven for 25 – 30 minutes.
Icing: mix all ingredients until smooth. Spread
7
over rolls when cooled.
dry yeast
plain flour
butter
sugar
mixed spice
grated lemon rind
butter, extra
brown sugar
mixed dried fruit
mixed spice
icing sugar
milk
Finger Buns
(Use BASIC RAISIN DOUGH Mode)
Ingredients: Makes 12
2 tsp
450N
1 / cup
4
1 / tsp
2
1
/ cup
3
50N
1 / cup
2
3 / cup
4
1 egg, beaten for brushing on top
Icing:
1 cup
15N
2–3 Tbsp
pink food colouring
(1 cup plain flour, extra for kneading)
* add at the beep
Method:
Make dough according to instructions on
1
page 11.
Knead dough on a lightly floured surface until
2
it becomes elastic and springs back when
touched. Divide dough into 12.
Cover and let rest in a warm place for
3
30 mimnutes.
Shape each ball into 10cm long ovals.
4
Cover and place in a warm place for 20 minutes
5
until almost doubled in size.
Brush dough with beaten egg. Bake in a
6
preheated 180 C oven for 15 – 20 minutes or
until golden brown.
Icing: mix all ingredients until smooth.
7
Spread over rolls when cooled.
-36-
Dough
dry yeast
plain flour
milk powder
salt
sugar
butter
sultanas*
water
icing sugar
butter
water