Breville donna hay BEM800DH, Инструкция пользователя

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sweet chocolate buns
1 quantity basic sweet dough (recipe, left)
80g dark chocolate, chopped
1 egg yolk
2 tablespoons single (pouring) cream
caster sugar, for sprinkling
Preheat the oven to 160ºC. Divide the dough
into 6 pieces and roll into balls. Press out
into oval shapes measuring 11cm x 9cm.
Place the chocolate in the centre and fold
to enclose. Place in 6 greased 9cm x 4.5cm
loaf tins, cover with a clean tea towel and
set aside in a warm place for 1 hour or until
doubled in size. Whisk together the egg
yolk and cream and brush over the loaves.
Sprinkle with the sugar and bake for
20 minutes or until golden. Serve warm.
Makes 6.
d o U g h + S w E E T B U n S
brioche
1½ teaspoons active dry yeast
1 teaspoon sugar
¼ cup (60ml) lukewarm milk
1 cup (150g) plain flour, sifted
1 tablespoon sugar, extra
1 egg
90g butter, softened
Place the yeast, sugar and milk in a bowl
and set aside for 5 minutes. The mixture will
start to foam, indicating that the yeast is
active. Place the flour, extra sugar and egg in
the bowl of the mixer. Add the yeast mixture
and beat with the dough hook attachment
until combined. Add the butter a little at a
time and beat until a very soft and sticky
dough forms. Place in a greased bowl, cover
with plastic wrap and set aside in a warm
place for 30 minutes or until the dough has
doubled in size. Preheat the oven to 190°C.
Grease 6 x ½ cup (125ml) capacity moulds.
Divide the dough between the moulds and
smooth over the tops. Set aside for 20 minutes
to rise again. Bake for 15 minutes or until
golden. Remove from the moulds and serve
warm or cold. Makes 6.
d o U g h + S w E E T B U n S
basic sweet dough
2 teaspoons active dry yeast
5 tablespoons sugar
¾ cup (185ml) lukewarm milk
2¼ cups (340g) plain flour, sifted
40g butter, melted
1 egg yolk
Place the yeast, 2 teaspoons of the sugar and
all of the milk in a bowl and mix to combine.
Set aside in a warm place for 5 minutes or
until bubbles appear on the surface. Place the
flour, butter, yolk and remaining sugar in the
bowl of the mixer. Add the yeast mixture and
beat with the dough hook attachment until
a smooth dough forms. Knead on a lightly
floured surface for 5 minutes or until smooth
and elastic, adding a little extra flour to the
dough if it becomes too sticky. Use this basic
dough for the following recipes.
currant scroll buns
1 quantity basic sweet dough
(recipe, opposite)
¾ cup (120g) currants
1 egg yolk
2 tablespoons single (pouring) cream
caster sugar, for sprinkling
Preheat the oven to 160ºC. Divide the dough
into 6 pieces and roll into balls. Press out into
oval shapes measuring 11cm x 9cm. Sprinkle
with the currants and roll to enclose. Place in
6 greased 1 cup (250ml) capacity muffin tins,
cover with a clean tea towel and set aside in
a warm place for 1 hour or until doubled in
size. Whisk together the egg yolk and cream
and brush over the loaves. Sprinkle with the
sugar and bake for 20 minutes or until golden.
Serve warm. Makes 6.