centre third of each rectangle.
8
Make diagonal cuts from the outer edges 2.5cm
(1inch) apart and 7.5cm (3inches) long.
9
Fold alternate strips of dough over filling.
10
Place on greased baking sheets.
11
Brush with melted and cooled butter.
12
Let rise 30 minutes (until well risen).
13
Brush with an egg yolk and 1 tbsp water mixture.
14
Combine until crumbly:
2 tbsp soft butter
2 tbsp brown sugar
1/
4
ground almonds
1/
8
cup flour
1 tsp nutmeg
15
Sprinkle half over each dough.
16
Bake at 175°C (350°F) gas mark 4 for 30-35 minutes.
H
Ho
ott c
crro
os
ss
s b
bu
un
ns
s
Milk
1 cup
Butter
1/
4
cup
Sugar
1/
3
cup
Egg (beaten)
1 large
Salt
1 tsp
Strong white bread flour
3
3/
4
cups
Cinnamon
1 tsp
Ground cloves
1/
2
tsp
Nutmeg
1/
4
tsp
Raisins*
1 cup
Dry yeast
2 tsp
Use setting
Dough
Method
Makes 12 buns.
1
Measure ingredients into baking pan.
2
Insert baking pan securely into unit, close lid.
3
Select dough setting.
4
Push start button.
5
When bread is done, remove dough from pan and
divide into 12 pieces.
6
Shape into round, slightly flattened buns.
7
Place 5cm (2”) apart on greased baking sheets.
8
Cover and let rise 30 minutes or until double in size.
9
Combine (and brush on buns) 1 slightly beaten egg
with 1 tbsp water.
10
Slash top of bun to form a cross.
11
Bake at 190°C (375°F) gas mark 5 for 16-18 minutes.
12
Drizzle ‘cross’, while hot, with icing sugar glaze
consisting of:
3/
4
cup sifted icing sugar
1 tbsp milk
2 drops almond flavouring
*Add raisins approximately 20 mins into the cycle
(otherwise they will become somewhat ‘chopped’).
C
Crro
oiis
ss
sa
an
ntts
s
Water
3/
4
cup
Skim milk powder
2 tbsp
Sugar
1 tbsp
Salt
1 tsp
Butter
1 tbsp
Strong white flour
2 cups
(1) Dry yeast
3 tsp
Butter chilled and sliced
1/
2
cup
Egg
1 large (whisked together
with 1 tbsp of cold water)
Use setting
Dough
Method
Makes 12 croissants.
1
Measure water, dry milk, sugar, salt, butter, flour
into baking pan. Sprinkle yeast into centre of flour.
2
Insert baking pan securely into unit, close lid.
3
Select setting 9 and push start button.
4
Meanwhile, roll
1/
2
cup of chilled butter slices
between two sheets of waxed paper into a 25 x
18cm (10 x 7 inch) rectangle. Chill at least 1 hour.
5
The breadmaker will beep 3 times and the display
will show ‘END’ when dough is ready.
6
Remove dough from
pan and roll dough out
to 7mm (
1/
4
inch)
thickness on a lightly-
floured surface into a
30cm (12 inch) square.
7
Place chilled butter on
centre third of dough.
Fold each side over the
buttered side. Roll
dough to 50 x 36cm (20
x 14 inch) rectangle.
8
Fold dough into third,
seal edges. Roll into a 50
x 36cm (20 x 14inch)
rectangle. Fold and roll
twice more. Cover
securely with plastic
wrap. Chill in freezer for
20 minutes. Repeat
folding and rolling 3
times.
9
Roll dough to 3mm
(
1/
8
") thickness into a 25
x 37.5cm (10 x 15”)
rectangle. Cut into 6
squares. Cut each
square in half to form
12 triangles.
10
Roll each triangle loosely, starting from the wide
end. Place seam side down on greased baking pan.
11
Curve ends. Sprinkle water on top. Cover lightly
with damp cloth and allow to rise in a warm area
free from drafts 45 to 50 minutes or until doubled
in size.
17
