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DO NOT ALLOW APPLE PIECES TO
LOOSE SHAPE. Add cinnamon and vanilla.
Stir in dissolved cornflour, and cook for a
further minute until mixture thickens.
Remove from heat and allow to cool.
2. Combine the first five ingredients in a
small bowl and allow to stand in a warm
place until mixture begins to froth. About
10 minutes.
3. Insert dough hooks into the mixer head
(refer to page 5). Place sifted dry
ingredients, including sultanas into the
large Mixmaster bowl.
4. On Low speed (1-2), gradually add yeast
mixture. Note, it will be necessary to
scrape sides of bowl with a rubber
spatula.Knead on Medium speed (4) for
4-5 minutes.
5. Continue the kneading process at Medium
speed (4) until all ingredients are
incorporated and dough forms a ball.
Dough will be smooth and sticky. Remove
dough from bowl using a rubber spatula.
6. Place dough in a greased bowl, turning
once to grease top. Cover with plastic
wrap and let rise in a warm place until
doubled in size (40-50 minutes).
7. Punch down, fold sides to centre and
turn the dough over. Knead dough on a
lightly floured surface until soft and
smooth. Cut in half and roll dough out
into a rectangle, approximately 30x20cm.
8. Spoon apple mixture along the long side
of the dough and roll up tightly, Swiss
Roll fashion, from the wide end.
9. Ease the roll into a greased ring tin and
join ends. Cover, and allow to rise for
approximately 40-50 minutes. Preheat
oven to 200°C.
10.Bake for approximately 30-35 minutes or
until golden brown. Remove from the tin
and glaze while still warm.
11.To glaze place water, sugar and gelatine
into a small saucepan. Stir over medium
heat until sugar has dissolved,
approximately 2 minutes.
Note: Repeat with the other dough half.
Variation to this recipe:
Apple Fruit Loaf
Mix 1 cup of mixed fruit into the dough
instead of sultanas. Bring the longer sides
together to meet at the middle. Score with a
knife across the top. Brush with egg yolk and
milk. Top with
1
/
2
cup of chopped walnuts.
When cool top with icing if desired.
Shortbread
125g butter or margarine
1
/
4
cup castor sugar
1
1
/
2
cups plain flour
1
/
2
teaspoon baking powder
1.Preheat oven to 190°C and grease a 23cm
square sandwich tin.
2.Using the small Mixmaster bowl, cream the
butter or margarine and sugar on Medium
speed (6) until light and fluffy.
3.Stop Mixmaster and scrape down sides of
bowl with spatula. On Low speed (1-2)
slowly add flour and baking powder. Allow
to mix until mixture is crumbly.
4.Press into prepared cake tin, fork and
pinch sides and bake for 15-20 minutes.
Brunch, Lunchtime and Afternoon Tea continued