Filter
Top Products
Abbrevations: tsp = teaspoon tbl = tablespoon
R27
SHAPING IDEAS FOR MASTER
DOUGHS:
BREAD ROLLS
Take a quantity of one of the Master dough
recipes.
Divide dough into 16 equal pieces. Knead each
piece and shape into a round ball.
Place rolls together on a lightly greased baking
tray.
Cover rolls with lightly greased plastic food
wrap and allow to stand in a warm area for 30
minutes or until doubled in size.
Remove wrap, brush tops of rolls with milk.
Bake in pre-heated oven at 200°C for 12-15
minutes or until cooked and golden brown.
STICKY CINNAMON ROLLS
Take a quantity of SWEET dough.
Roll dough into a 40cm × 40cm square.
Melt 3 tablespoons of butter. Brush half over
dough. Combine 4 tablespoons brown sugar,
75g/ ½ cup finely chopped pecan nuts and 1
½ tablespoons ground cinnamon and sprinkle
over rolled out dough.
Drizzle remaining melted butter over sugar
mixture. Roll up widthwise and cut into 2cm
thick slices.
Place on a lightly greased baking tray, 5cm
apart. Cover with lightly greased plastic wrap
and stand in a warm area for 30 minutes or
until doubled in size. Remove wrap.
Bake in preheated oven at 180°C for 25-30
minutes or until golden brown. Brush with
GELATINE GLAZE (recipe on page R35) whilst
still hot, then drizzle with VANILLA GLAZE
(recipe on page R34).
1.
2.
3.
4.
5.
6.
1.
2.
3.
4.
5.
Dough continued
HOT CROSS BUNS
Include 1 tablespoon of ground cinnamon
and 1 tablespoon ground mix spice with dry
ingredients when making SWEET DOUGH
recipe.
Add 150g / 1 cup sultanas and 45g / ¼ cup
mixed peel at the sound of the beeps.
Divide dough into 18 pieces and shape into
rounds. Place rounds close together on a
lightly greased baking tray.
Cover loosely with lightly greased plastic wrap
and leave to stand in a warm area for 30
minutes or until doubled in size.
Blend together 2 tbl water and 40g / ¼ cup
plain flour until a smooth batter is formed.
Spoon into a piping bag fitted with a small
piping nozzle. Remove wrap from rolls and
pipe a cross onto each bun.
Bake in preheated oven at 190°C for 15-20
minutes or until golden brown.
Slide buns from baking tray onto a wire rack.
If desired, brush HOT CROSS BUN GLAZE
(recipe page R34) over hot buns. Stand 5-10
minutes before serving.
1.
2.
3.
4.
5.
6.
7.