35
36
3
tsp
475
N
4 Tbsp
4 Tbsp
2
tsp
125
N
3
200 ml
1 tsp
1 egg, beaten for brushing on top
12 brioche moulds or muffing pans
(1 cup bread flour, extra for kneading)
yeast
bread flour
milk powder
sugar
salt
butter
eggs
water
bread improver, optional
Brioche
(Use basic DOUGH program)
Chicken Buns
(Use basic DOUGH program)
Ingredients: Makes 12
Method:
Make the dough according to instructions on
1
pages 9 —10 and 13.
Place the dough in a greased bowl. Cover
2
with a plastic wrap and rest the dough in the
refrigerator for 30 minutes.
Knead dough on a lightly floured surface until
3
it becomes elastic and springs back
when touched.
Divide dough into 12 balls.
4
Divide each ball into 1 large and 1 small ball.
Place each large
5
ball in a greased
brioche (muffin) cup.
With floured fingers,
make an indentation
in each large ball.
Place the small ball in
each indentation.
Cover and let rise in
a warm place for 30-—
40 minutes or until
almost doubled in size.
Brush rolls with the beaten egg.
6
Bake in a preheated 200ºC oven for
10—15 minutes or until golden brown.
Use the Dinner Roll Dough ingredients for
chicken buns.
Filling:
300
N
1
2 Tbsp
1 tsp
1 tsp
1 egg, beaten for brushing on top
chicken mince
large onion finely chopped
sour cream
cracked black pepper
thyme
Method:
Make the dough according to instructions on
1
pages 9 —10 and 13.
Knead dough on a lightly floured surface until
2
it becomes elastic and springs back when
touched.
Divide the dough into 12 equal portions. Roll
3
each portion into a ball. Cover and let rest in a
warm place for 10 minutes.
Combine all filling ingredients.
4
Flatten each dough portion into a circle. Place
5
a tablespoon of the filling onto dough.
Twist edges together to enclose filling.
Neaten shape of bun.
Place seam side down on a greased baking
6
tray. Cover and let rise in a warm place for
30—40 minutes until almost doubled in size.
Brush buns with beaten egg.
7
Bake in a preheated 200ºC oven for 15—20
minutes or until golden brown.
Serve warm.
DOUGH
Ingredients: Makes 12
Method:
Make dough according to instructions on
1
pages 9 —10 and 13.
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 180ºC oven for 15—20 minutes or
until golden brown.
Icing: mix all ingredients until smooth.
7
Spread over rolls when cooled.
Method:
Make the dough according to instructions on
1
pages 9 —10 and 13.
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 200ºC
6
oven for 25—30 minutes.
Icing: mix all ingredients until smooth. Spread
7
over rolls when cooled.
2
tsp
450
N
1
/
4
cup
1
/
2
tsp
1
/
3
cup
50
N
270 ml
*
1
/
2
cup
1 egg, beaten for brushing on top
Icing:
1 cup
15
N
2–3 Tbsp
pink food colouring
(1 cup plain flour, extra for kneading)
dry yeast
plain flour
milk powder
salt
sugar
butter
water
sultanas*
icing sugar
butter
water
2 tsp
400
N
125
N
1 Tbsp
1
/
2
tsp
1 tsp
1
1
/
2
cup
1 egg, beaten for brushing on top
Filling:
60
N
1
/
4
cup
1 cup
1
/
2
tsp
Icing:
1
/
2
cup
1–2 Tbsp
(1 cup plain flour, extra for kneading)
dry yeast
plain flour
butter
sugar
mixed spice
grated lemon rind
egg
milk
butter, extra
brown sugar
mixed dried fruit
mixed spice
icing sugar
milk
Finger Buns
(Use basic DOUGH RAISIN program)
Sweet Rolls
(Use basic DOUGH program)
Ingredients: Makes 1 large
DOUGH
* place in the raisin nut dispenser
tsp=teaspoon Tbsp=tablespoon
tsp=teaspoon Tbsp=tablespoon