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Raspberry braid
Water 1 cup
Beaten egg 1 med
Butter (softened) 2 tbsp
Castor sugar
1
/
4
cup
Salt
3
/
4
tsp
Strong white bread flour 3
3
/
4
cup
Fast action yeast 1
1
/
2
tsp
Use setting 8 Dough
Method
Makes 2 braids.
1 Measure ingredients into a baking pan.
2 Insert baking pan securely into baking unit, close
lid.
3 Select dough setting.
4 Push start button.
5 When dough is ready remove dough from pan and
on a lightly floured surface divide dough into half.
6 Roll each half into a 36 x 20 cm (14 x 18inch)
rectangle.
7 Spread
3
/
8
cup raspberry jam lengthways down
centre third of each rectangle.
8 Make diagonal cuts from the outer edges 2.5cm
(1inch) apart and 7.5cm (3 inches) long.
9 Fold alternate strips of dough over filling.
10Place on a greased baking sheets.
11Brush with melted butter.
12Let rise 30 minutes (until well risen).
13Brush with an egg yolk and 1 tbsp water mixture.
14Combine until crumbly:
2 tbsp soft butter
2 tbsp brown sugar
1
/
4
ground almonds
1
/
8
cup flour
1 tsp nutmeg
15Sprinkle half over each dough.
16Bake at 175˚C (350˚F) gas mark 4 for 35-35
minutes.
9 Pasta
Pasta
Eggs 4 medium
Pasta flour 2 cups
Use setting 7 Pasta
Method A
1 When the cycle is complete turn dough onto a lightly
floured surface.
2 Using a hand cranked pasta machine or rolling pin,
roll dough out to the desired thickness.
3 Cut into the desired width, 3mm (
1
/
2
“ strips for
narrow width).
4 Cook in boiling water for approximately 3 minutes.
Method B
If using a pasta machine follow the instructions
provided.
When the pasta flour and eggs are mixing, a glue like
mix is initially produced this can sometimes stick to the
corners of the baking pan. If this happens wait until the
cycle has ended, using a wooden spatula pull in the
unmixed flour into the centre of the pan. Reclose the
lid and select menu 7 and press to repeat the cycle,
stop after 6 minutes.