Morphy Richards IB48270 - Hot Cross Buns; Pizza Dough; Raspberry Braid; Bagels

Hot cross buns
Milk
1
/
4
cup
Butter (softened)
1
/
8
cup
Castor sugar 2 tbsp
Egg (beaten) 1 medium
Salt
1
/
2
tsp
Cinnamon
3
/
4
tsp
Strong white bread flour 1
1
/
2
cups
Traditional dried active yeast 1 tsp
Use Mode Dough
Use Menu Dough
Mixed dried fruit (knead into dough)*
1
/
2
cup
Egg for glaze 1 medium
Milk for glaze 2 tbsp
Method
1 Remove the dough from the breadpan.
2 Knead the fruit into the dough*.
3 Divide the mixture into 6 and shape into buns.
4 Place the buns on a greased baking tray and cut a
cross on the top of each one.
5 Cover and leave to rise until they double in size.
6 Glaze with egg and water mixture, leaving the cross
unglazed.
7 Bake in a pre-heated oven at approx 190ºC for
approx 15 minutes.
Pizza dough
Water
1
/
2
cup
Castor sugar 1 tbsp
Salt
1
/
2
tsp
Sunflower oil 1 tsp
Strong white bread flour 1
3
/
8
cups
Fast acting yeast
3
/
4
tsp
Use Mode Dough
Use Menu Pizza
Method
1 Knead the dough.
2 Shape into a flat round shape. Place on a greased
baking tray.
3 Cover and allow to rise.
4 Add your desired topping.
5 Bake in a pre-heated oven at approx 200ºC for
approx 15 minutes.
Raspberry braid
Water
1
/
2
cup
Egg (beaten) 1 medium
Sunflower oil 1 tbsp
Castor sugar 2 tbsp
Salt
1
/
2
tsp
Strong white bread flour 2 cups
Traditional dried active yeast 1 tsp
Use Mode Dough
Use Menu Dough
Method
1 Remove dough from pan and on a lightly floured
surface divide dough into half.
2 Roll each half into a 35 x 20cm (14” x 8”) rectangle.
3 Spread
3
/
8
cup of raspberry jam down (lengthways)
centre third of each rectangle.
4 Make diagonal cuts from the outer edges 2.5cm (1”)
apart and 8cm (3”) long.
5 Fold alternate strips of dough over filling.
6 Place on greased baking sheets.
7 Let rise for 30 minutes.
8 Brush with an egg yolk and 1 tablespoon water
glaze.
9 Combine until crumbly: 2 tbsp soft butter, 2 tbsp
brown sugar,
1
/
4
cup ground almonds,
1
/
8
cup flour
and 1 tsp nutmeg.
10 Sprinkle half over each braid.
11 Bake at 175°C (350°F) for 30-35 minutes.
Bagels
Water
2
/
3
cup
Castor sugar 1 tsp
Salt
3
/
4
tsp
Strong white bread flour 2 cups
Traditional dried active yeast
3
/
4
tsp
Use Mode Dough
Use Menu Bagel
Method
1 When the dough is ready, remove from pan and
turn dough out onto lightly-floured surface.
2 Divide into 10 equal portions. Roll into smooth
balls. Use thumbs to make a 4 cm (1
1
/
2
”) hole in the
centre of each ball.
3 Place on a greased baking sheet.
4 Grease top of each bagel with vegetable oil. Cover
with wax paper and dry towel. Place in a warm
area free from drafts and allow to rise for 30
minutes or until doubled in size.
5 Meanwhile, bring 2 litres (3
1
/
2
pt) of water and 1
tablespoons sugar to boil.
6 Simmer 3 to 4 bagels at a time in water for 1 to 2
minutes, turning once or twice.
7 Remove with slotted spoon. Drain on paper towels.
Place on greased baking sheet dusted with
oatmeal.
8 Brush lightly with egg yolk and water mixture.
9 Sprinkle with poppy or sesame seeds, diced onion,
garlic chips, or shredded cheddar cheese, if desired.
10 Bake at 200ºC (400ºF) for 25 to 30 minutes.
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