Apple Twist
1. Take a quantity of Sweet Dough.
2. Roll dough out into a 30 cm x 50 cm
rectangle. Cut into 4 strips lengthwise.
3. Combine 300g can of pie apples, 4
tablespoons mixed dried fruit with 4
tablespoons of desiccated coconut then spoon
down the centre of each strip. Fold in half
lengthwise and seal edges by pressing
together. Roll into a sausage shape.
4. Twist 2 strips together and place on a greased
baking tray. Repeat with remaining strips.
5. Loosely cover lightly with greased plastic food
wrap and stand in a warm area for 20 minutes
or until doubled in size. Remove plastic wrap.
6. Bake in a preheated oven at 180ľC for 20-25
minutes or until golden brown.
7. Slide twists onto a cake cooler. Brush with
GELATINE GLAZE (recipe on page 58) whilst
still hot. Stand for 5-10 minutes before serving.
Hot Cross Buns
1. Include 1 tablespoon of ground cinnamon and
1 tablespoon ground mixed spice with dry
ingredients when making the Sweet Dough
recipe.
2. At the beep add 100g/ 1cup sultanas and
45g/
1
/
4
cup mixed peel.
3. Divide dough into 18 pieces and shape into
rounds. Place close together on a greased
baking tray.
4. Loosley cover with lightly greased plastic food
wrap and leave to stand in a warm area for 20
minutes or until doubled in size.
5. Blend together 2 tablespoons of water and
40g/
1
/
4
cup plain flour until a smooth batter is
formed. Spoon into a piping bag fitted with a
small piping nozzle. Remove plastic wrap from
rolls and pipe a cross onto each bun.
6. Bake in a preheated oven 190ľC for 15-12
minutes or until golden brown.
7.Slide buns from baking tray onto a cake cooler.
If desired, brush HOT CROSS BUN GLAZE
(recipe on page 58) over hot buns. Stand 5-10
minutes before serving.
TIP: When handshaping dough for rolls, weigh
each piece of dough for more evenly sized
results.
Ham and Pickle Scrolls
1. Roll out half a quantity of Multigrain Dough to a
rectangle approximately 25 cm x 40 cm.
Measure half way across the width, lightly
score with the point of a knife, down the entire
length of the dough.
2. Spread 3 tablespoons of Mustard Pickles
down one side of the score mark. Top with 3
slices of sandwich ham, cutting and
overlapping to fit this area.
3. Roll up the dough lengthwise, as for a Swiss
Roll, to encase the filling. Turn dough over and
repeat with the same quantities of pickles and
ham on the opposite half. Then roll dough in
the same manner to reach opposite roll.
4. Trim the ends, then cut into 2.5cm slices.
Place slices, cut side upwards, onto a lightly
greased baking tray.
5. Cover with plastic food wrap and allow to
stand in a warm area until doubled in size.
Remove plastic wrap. Brush with milk.
6. Bake at 190ľC for 20-25 minutes or until
cooked and golden brown.
Dough
52
