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Abbrevations: tsp = teaspoon tbl = tablespoon
R25
Abbrevations: tsp = teaspoon tbl = tablespoon
R26
Dough continued
SHAPING IDEAS FOR MASTER DOUGHS:
BREAD ROLLS
Take a quantity of one of the Master Dough
recipes.
Divide 1kg dough into quantity into 16 equal
pieces (or the 750g dough quantity into 12
equal pieces). Knead each piece and shape
into a round.
Place rolls together on a lightly greased baking
tray.
Cover rolls with lightly greased plastic food
wrap and stand in a warm area for 30 minutes
or until doubled in size.
Remove wrap, brush tops of rolls with milk.
Bake in a preheated oven at 200ºC for 12-15
minutes or until cooked and golden brown.
STICKY CINNAMON ROLLS
Take a 1kg quantity of Sweet Dough.
Roll dough out to a 40cm x 38cm square.
Melt 3 tablespoons of butter. Brush half over
dough. Combine 4 tablespoons brown sugar,
70g / ½ cup finely chopped pecan nuts with
1½ 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 food
wrap and stand in a warm area for 20 minutes
or until doubled in size. Remove wrap.
Bake in a preheated oven at 180ºC for 25-30
minutes or until golden brown. Brush with
Gelatine Glaze (recipe on page R43) whilst still
hot, then drizzle with Vanilla Glaze (recipe on
page R43).
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WHOLEWHEAT HONEY ROLLS
Replace the sugar in the Wholemeal Dough
with honey.
Divide completed 1kg dough into 16 equal
pieces (or the 750g into 12 equal pieces).
Knead each piece and shape into rounds.
Place rolls close together on a lightly greased
baking tray.
Cover rolls with lightly greased plastic food
wrap and stand in a warm area for 50-60
minutes or until doubled in size.
Remove wrap, brush tops of rolls with milk.
Bake in a preheated oven at 200ºC for 12-15
minutes or until cooked and golden brown.
Brush with Gelatine Glaze (recipe on page R43)
while still hot, if desired.
DOUGHNUTS
Take a quantity of Sweet Dough (either 1kg or
750g).
Turn out onto a lightly floured surface and roll
out to 1 cm thickness. Cut into 5.5cm rounds,
using a pastry cutter.
Place a teaspoon of strawberry jam on half
the rounds, top with remaining rounds. Press
edges together with fingers and place onto
greased trays. Cover loosely with lightly
greased plastic food wrap and stand in a warm
area until doubled in size. Remove wrap.
Cook doughnuts in hot oil, a few at a time until
golden brown and cooked through. Drain on
absorbent paper. Combine ½ cup sugar with
1 tablespoon of ground cinnamon. Toss hot
Doughnuts in sugar mixture. Serve warm.
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APPLE TWIST
Take a 1kg quantity of Sweet Dough.
Roll dough out into a 30cm x 50cm rectangle.
Cut into 4 strips lengthwise.
Combine 300g can of pie apples,
1
⁄3 cup mixed
dried fruit and
1
⁄3 cup desiccated coconut,
then spoon mixture equally down the centre of
each strip. Fold each strip in half lengthwise,
over the mixture, and seal edges by pressing
together. Roll into a sausage shape.
Twist 2 shapes together, secure the ends and
place on a greased baking tray. Repeat with
remaining shapes.
Cover loosely with lightly greased plastic food
wrap and stand in a warm area for 20 minutes
or until doubled in size. Remove plastic food
wrap.
Bake in a preheated oven at 180ºC for 20-25
minutes or until golden brown.
Slide apple twists onto a wire rack. Brush
with Gelatine Glaze (recipe on page R43)
whilst still hot. Stand for 5-10 minutes before
serving.
HOT CROSS BUNS
Include 1 tablespoon of ground cinnamon and
1 tablespoon ground mixed spice with dry
ingredients when making 1kg Sweet Dough
recipe.
Remove dough at completion of cycle, knead
in 150g / 1cup sultanas and 45g / ¼ cup
mixed peel.
Divide dough into 18 pieces and shape into
rounds. Place close together on a lightly
greased baking tray.
Cover loosely with lightly greased plastic food
wrap and leave to stand in a warm area for 20
minutes or until doubled in size.
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Blend together 2 tablespoons of 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 a preheated oven 190ºC 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
on page R43) over hot buns. Stand for 5-10
minutes before serving.
HAM & PICKLE ROLLS
Roll out a 750g quantity of Multigrain Dough
into a rectangle shape approximately 25cm x
40cm. Measure half way across the width of
the rectangle then use a knife to lightly score
down the entire length of the dough.
Spread 3 tablespoons of mustard pickles over
one half of the dough, then top with 3 slices
finely sliced ham.
Roll up the filled side of the dough lengthwise,
like a Swiss Roll, to encase the filling. Turn
dough over and repeat with the same quantity
of mustard pickles and ham on the opposite
half of the dough. Then roll in the same
manner to reach the first roll and form a
double scroll.
Trim the ends then cut into 2.5cm slices.
Place slices, cut side upwards, onto a lightly
greased baking tray.
Cover loosely with lightly greased plastic food
wrap and allow to stand in a warm area until
doubled in size. Remove wrap. Brush with
milk.
Bake at 190ºC for 20-25 minutes or until
cooked and golden brown.
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Dough continued