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Recipes
Swedish Tea Ring
Menu ‘16’ (2hr 20min)
(OZ)
Dry yeast 2 tsp
Bread flour 450 g
Salt 1 tsp
Powdered milk 3 tbsp
Butter 50 g
Sugar 4 tbsp
Water 230 mL
(NZ)
Surebake yeast 4 tsp
White flour 450 g
Salt 1 tsp
Milk powder 3 tbsp
Butter 4 tbsp
Sugar 4 tbsp
Water 230 mL
Method:
Filling
Melted butter 2 tsp
Cinnamon 2 tsp
Brown sugar
1
⁄2 cup
Roll or pat the dough into a rectangle (50 X 30 cm).
1
Brush over surface of the dough with melted butter.
2
Mix cinnamon and brown sugar and sprinkle over butter.
3
Roll up like a swiss roll starting from the long side.
4
Press edges firmly underneath.
5
Join ends to make a circle, pinch edges together and place
6
on a greased oven tray.
Cut nearly through to the centre of the ring at 2.5 cm
7
intervals, turning each section so that it faces cut side up.
Cover with plastic wrap and leave to rise in a warm place
8
(30–35°C) for 30 minutes.
Brush with beaten egg.
9
Bake in a preheated 180°C oven for 15–25 minutes or until
10
golden brown.
Other fillings such as dried fruit, jam, mincemeat, nuts etc
11
can be used.
This tea ring can be iced with a vanilla icing if desired.
12
Sundried Tomato & Basil Rolls
Menu ‘17’ (2hr 20min)
(OZ)
Dry yeast 2 tsp
Bread flour 450 g
Salt 1 tsp
Sugar 1 tsp
Olive oil 1 tbsp
Fresh basil, chopped 2 tbsp
Grated parmesan cheese 2 tbsp
Water 250 mL
*
Sundried tomatoes, chopped
1
⁄4 cup
(NZ)
Surebake yeast 4 tsp
White flour 450 g
Salt 1 tsp
Sugar 1 tsp
Olive oil 1 tbsp
Fresh basil, chopped 2 tbsp
Grated parmesan cheese 2 tbsp
Water 250 mL
*
Sundried tomatoes, chopped
1
⁄4 cup
Method:
Divide the dough into 12 equal portions. Roll each portion
1
into a ball, and rest for 20 minutes.
Shape into a smooth ball by gently rolling, and place on a
2
greased tray.
Cover and leave to rise in a warm place (30–35°C) for
3
30 minutes or until doubled in size.
Bake in a preheated 200°C oven for 15–20 minutes or until
4
goldenbrown.
t
For addition of ingredients with
*
, see the instructions on P.14.
Dough Recipes
Bagels
Menu ‘16’ (2hr 20min)
(OZ)
Dry yeast 2 tsp
Bread flour 450 g
Salt 1 tsp
Powdered milk 2 tbsp
Butter or oil 2 tbsp
Sugar 1 tbsp
Water 250 mL
(NZ)
Surebake yeast 4 tsp
White flour 450 g
Salt 1 tsp
Milk powder 2 tbsp
Butter or oil 2 tbsp
Sugar 1 tbsp
Water 250 mL
Method:
Divide dough into 12-16 equal portions.
1
Roll each portion into a log approximately 20 cm long.
2
Form into a ring, sealing both ends together tightly. Place on
3
a lightly greased tray and cover with glad wrap. Leave to rise
in a warm place (30-35°C) for 30 minutes.
Bring a large saucepan of water to the boil.
4
Using a slotted spoon place 3-4 bagels into the water at a
time. Boil for 1 minute turning once. Lift out and drain well.
Brush with the beaten egg and sprinkle over seeds.
5
Bake at 200°C for 20-30 minutes.
6
Whole Wheat Raisin Rolls
Menu ‘19’ (3hr 15min)
(OZ)
Dry yeast 1
1
⁄2 tsp
Bread flour 200 g
Whole wheat flour 200 g
Salt 2 tsp
Powdered milk 1
1
⁄3 tbsp
Butter 20 g
Sugar 1 tsp
Cinnamon 1 tbsp
Water 280 mL
Bread improver, optional
1
⁄4 tsp
*
Raisins
1
⁄3 cup
(NZ)
Surebake yeast 3
1
⁄2 tsp
White flour 200 g
wholemeal flour 200 g
Salt 2 tsp
Milk powder 1
1
⁄3 tbsp
Butter 1
1
⁄2 tbsp
Sugar 1 tsp
Cinnamon 1 tbsp
Water 280 mL
*
Raisins
1
⁄3 cup
Method:
Divide the dough into 16 equal portions.
1
Shape each portion into a roll.
(Follow instructions on P. 31.)
Place on a greased baking tray. Cover and let rise in a warm
2
place (30-35°C) for 30-40 minutes until almost doubled in
size.
Brush rolls with beaten egg, garnish with sliced almonds and
3
sugar, if desired.
Bake in a preheated 190°C oven for 15-20 minutes.
4
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