Hot cross buns
Milk
1/
4
cup
Butter (softened)
1/
8
cup
Castor sugar
2 tbsp
Egg (beaten)
1 medium
Salt
1/
2
tsp
Cinnamon
3/
4
tsp
Strong white bread flour
1
1/
2
cups
Traditional dried active yeast
1 tsp
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Dough
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Dough
Mixed dried fruit (knead into dough)*
1/
2
cup
Egg for glaze
1 medium
Milk for glaze
2 tbsp
Method
1
Remove the dough from the breadpan.
2
Knead the fruit into the dough*.
3
Divide the mixture into 6 and shape into buns.
4
Place the buns on a greased baking tray and cut a
cross on the top of each one.
5
Cover and leave to rise until they double in size.
6
Glaze with egg and water mixture, leaving the cross
unglazed.
7
Bake in a pre-heated oven at approx 190ºC for
approx 15 minutes.
Pizza dough
Water
1/
2
cup
Castor sugar
1 tbsp
Salt
1/
2
tsp
Sunflower oil
1 tsp
Strong white bread flour
1
3/
8
cups
Fast acting yeast
3/
4
tsp
Use Mode
Dough
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Pizza
Method
1
Knead the dough.
2
Shape into a flat round shape. Place on a greased
baking tray.
3
Cover and allow to rise.
4
Add your desired topping.
5
Bake in a pre-heated oven at approx 200ºC for
approx 15 minutes.
Raspberry braid
Water
1/
2
cup
Egg (beaten)
1 medium
Sunflower oil
1 tbsp
Castor sugar
2 tbsp
Salt
1/
2
tsp
Strong white bread flour
2 cups
Traditional dried active yeast
1 tsp
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Dough
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Dough
Method
1
Remove dough from pan and on a lightly floured
surface divide dough into half.
2
Roll each half into a 35 x 20cm (14” x 8”) rectangle.
3
Spread
3/
8
cup of raspberry jam down (lengthways)
centre third of each rectangle.
4
Make diagonal cuts from the outer edges 2.5cm (1”)
apart and 8cm (3”) long.
5
Fold alternate strips of dough over filling.
6
Place on greased baking sheets.
7
Let rise for 30 minutes.
8
Brush with an egg yolk and 1 tablespoon water
glaze.
9
Combine until crumbly: 2 tbsp soft butter, 2 tbsp
brown sugar,
1/
4
cup ground almonds,
1/
8
cup flour
and 1 tsp nutmeg.
10
Sprinkle half over each braid.
11
Bake at 175°C (350°F) for 30-35 minutes.
Bagels
Water
2/
3
cup
Castor sugar
1 tsp
Salt
3/
4
tsp
Strong white bread flour
2 cups
Traditional dried active yeast
3/
4
tsp
Use Mode
Dough
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Bagel
Method
1
When the dough is ready, remove from pan and
turn dough out onto lightly-floured surface.
2
Divide into 10 equal portions. Roll into smooth
balls. Use thumbs to make a 4 cm (1
1/
2
”) hole in the
centre of each ball.
3
Place on a greased baking sheet.
4
Grease top of each bagel with vegetable oil. Cover
with wax paper and dry towel. Place in a warm
area free from drafts and allow to rise for 30
minutes or until doubled in size.
5
Meanwhile, bring 2 litres (3
1/
2
pt) of water and 1
tablespoons sugar to boil.
6
Simmer 3 to 4 bagels at a time in water for 1 to 2
minutes, turning once or twice.
7
Remove with slotted spoon. Drain on paper towels.
Place on greased baking sheet dusted with
oatmeal.
8
Brush lightly with egg yolk and water mixture.
9
Sprinkle with poppy or sesame seeds, diced onion,
garlic chips, or shredded cheddar cheese, if desired.
10
Bake at 200ºC (400ºF) for 25 to 30 minutes.
17
