Breville ikon BBM600, Instructions And Recipes Manual

Page: 46 / 68

R2
STICKY CINNAMON ROLLS
INGREDIENTS
Water 285ml
Salt teaspoon
Sugar 2½ teaspoons
Bread flour 600g/ 4 cups
Eggs (60g) 2
Butter, softened & chopped 60g/ 3 tablespoons
Tandaco yeast 3 teaspoons
FILLING
Butter melted 3 tablespoons
Brown sugar 4 tablespoons
Pecans, finely chopped 70g/ ½ cup
Ground cinnamon ½ tablespoons
SETTING: DOUGH – BREAD
Handshaping procedure
Roll dough into a 40cm × 40cm square. Brush dough with half
of the melted butter. Sprinkle with combined sugar, pecans and
cinnamon.
Drizzle remaining butter over sugar mixture. Roll up width-wise
and cut into 2cm thick slices.
Place 5cm apart, on a lightly greased baking tray. Cover loosely
with lightly greased plastic wrap and stand in a warm area for 20
minutes or until doubled in size. Remove plastic wrap.
Bake in preheated oven at 80°C for 25-30 minutes or until
golden brown. Brush with GELATINE GLAZE (recipe on page R40)
whilst still hot, then drizzle with VANILLA GLAZE (recipe on page
R40).
.
2.
3.
4.
WHOLEWHEAT HONEY ROLLS
INGREDIENTS
Water 30ml
Oil 2 tablespoons
Salt teaspoon
Honey 3 tablespoons
Wholemeal plain flour 600g/ 4 cups
Tandaco yeast 2 teaspoons
SETTING: DOUGH – BREAD
Handshaping procedure
Divide dough into 2 equal pieces. Knead each piece and shape
into rounds.
Place rounds close together on a lightly greased baking tray.
Cover rounds loosely with lightly greased plastic wrap and stand
in a warm area for
50-60 minutes or until doubled in size.
Remove plastic wrap, brush tops of rounds with milk.
Bake in preheated oven at 200°C for 2-5 minutes or until
cooked and golden brown.
DOUGHNUTS
INGREDIENTS
Water 300ml
Butter, melted 80g/ ⁄
3
cup
Eggs (60g) 2
Salt ½ teaspoons
Sugar 3 tablespoons
Bread flour 600g/ 4 cups
Tandaco yeast 2 teaspoons
TO COMPLETE
Strawberry jam ⁄
3
cup
Vegetable oil, for deep frying
Sugar ⁄
3
cup
Ground cinnamon tablespoon
SETTING: DOUGH – BREAD
Handshaping procedure
Roll dough out to cm thickness. Cut into 5.5cm rounds.
Place a teaspoon jam on half the rounds, top with remaining
rounds. Press edges together with fingers and place onto greased
trays. Cover loosely with lightly greased plastic wrap and stand in
a warm area until doubled in size. Remove wrap
Cook doughnuts, in hot oil, a few at a time until golden brown
and cooked through. Drain on absorbent paper then toss in
combined sugar and cinnamon.
.
2.
3.
4.
5.
.
2.
3.
Dough
continued