Sunbeam MX5950 - Manual (Page 23)

21
Plaited sweet loaf
1. Follow steps 1 - 5, from ‘Sultana Loaf’
recipe.
2. Punch down, fold sides to centre and turn
the dough over. Knead on a lightly floured
surface with well floured hands, until the
dough is smooth, soft and elastic. Cut
dough in half and roll out one half on a
floured surface and shape into a 60cm x
30cm rectangle, about 2cm thick.
3. Cut into 3 equal lengths, bring each
together at the top, pinch together to
secure and then plait the 3 lengths,
crossing one over and under the other,
bring lengths together by pressing at the
end.
4. Place onto a baking tray lined with baking
paper and bake at 200°C for 40- 45
minutes. Once cooked brushed with glaze.
Repeat with the other half.
Glaze:
3 tablespoons sugar
1 /
4
cup water
1 teaspoon gelatine
Place water, sugar and gelatine into a small
saucepan. Stir over medium heat until sugar
has dissolved, approximately 2 minutes.
5. When cold decorate top with icing. Mix
together 1 /
2
cup icing sugar with 20ml
water and your favourite food colouring.
Chelsa bun
1. Roll out the dough onto a floured surface
into a 60cm x 30cm rectangle, about 2cm
thick. Sprinkle with
1 /
2
cup mixed dried
fruit or 1 green apple, peeled and
chopped.
2. Take the longest side and roll to form the
shape of a swiss roll.
3. Cut 5cm slices from the roll.
4. Place decoratively into a greased and
lined 20cm round cake tin. Overlap the
slices to form a decorative bun. Brush
with egg white. Allow to rise, about 15-20
minutes.
5. Bake for 40-45 minutes in a hot oven at
200°C. Once baked brush with glaze.
Note: see ‘Plaited Sweet Loaf’ for recipe
for glaze recipe.
6. When cold decorate top with icing. Mix
together 1 /
2
cup icing sugar with 20ml
water and pink food colouring.
Variations to this recipe:
Use this recipe to make hot cross buns.
Divide the kneaded dough into 18 equal
portions and roll. Place close together on a
lined baking tray and mark a cross on each
roll with a knife. Then pipe a mixture of stiff
flour and water together over the top. Cover
and allow to double in size, about 30
minutes. Bake in a hot oven at 200°c for
20-30 minutes. Brush with glaze while still
hot. Eat warm with butter.
Recipes (continued)