38
Swedish Tea Ring
Menu ‘19’ (2hr 20min)
Bread flour 450 g
Salt 1 tsp
Powdered milk 3 tbsp
Sugar 4 tbsp
Butter 50 g
Water 230 mL
Dry yeast 2 tsp
Method:
Filling
Melted butter 2 tsp
Cinnamon 2 tsp
Brown sugar ½ cup
1
Roll or pat the dough into a rectangle (50 × 30 cm).
2
Brush over surface of the dough with melted butter.
3
Mix cinnamon and brown sugar and sprinkle over butter.
4
Roll up like a swiss roll starting from the long side.
5
Press edges firmly underneath.
6
Join ends to make a circle, pinch edges together and place
on a greased oven tray.
7
Cut nearly through to the centre of the ring at 2.5 cm
intervals, turning each section so that it faces cut side up.
8
Cover with plastic wrap and leave to rise in a warm place
(30–35°C) for 30 minutes.
9
Brush with beaten egg.
10
Bake in a preheated 180°C oven for 15–25 minutes or until
golden brown.
11
Other fillings such as dried fruit, jam, mincemeat, nuts etc can
be used.
12
This tea ring can be iced with a vanilla icing if desired.
Sundried Tomato & Basil Rolls
Menu ‘20’ (2hr 20min)
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
Dry yeast 2 tsp
* Sundried tomatoes, chopped ¼ cup
Method:
1
Divide the dough into 12 equal portions. Roll each portion into
a ball, and rest for 20 minutes.
2
Shape into a smooth ball by gently rolling, and place on a
greased tray.
3
Cover and leave to rise in a warm place (30–35°C) for
30 minutes or until doubled in size.
4
Bake in a preheated 200°C oven for 15–20 minutes or until
goldenbrown.
Dough Recipes
•
For addition of ingredients with*, see the instructions on P. 14.
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