User Manual

62
1 In a bowl mix flour, yeast and sugar. Rub in butter. Add
egg and milk, mix to a soft dough, knead until smooth
and elastic. Return dough to bowl, cover with cling film.
2 Place on turntable, prove on CONVECTION 40°C
for 15-20 minutes.
3 Knead dough for 2-3 minutes. Roll into rectangle
12 x 9". Mix filling ingredients. Heat on HIGH for 2
minutes. Spread fruit over dough, roll up
widthways. Cut into nine slices, place flat side
down in a square 8" dish, cover with cling film.
4 Prove on CONVECTION 40°C for 12 minutes.
Remove cling film.
5
Preheat the oven to 220 °C.
6 Place on low rack, bake in a preheated oven on DUAL
COOK 220°C, LOW for 18-20 minutes.
Turn out and brush with syrup whilst hot.
HELSEA BUNS
C
SERVES 6PREPARATION TIME - 20 MINUTES
B
READ & SCONES
Clockwise from bottom left: Crusty Cheese Twist (page 61); Date & Walnut Bread (page 63); Chelsea Buns (page 62); Danish
Tea Ring (page 64); Milk Bread (page 61); Soda Bread (page 63); Potato Bread (page 63).
225g (8oz) strong plain flour
10ml (2tsp) dried yeast
5ml (1tsp) caster sugar
15g (
1
/2oz) butter
1 egg (size 3), beaten
120ml (4floz) hand hot milk
filling: 50g (2oz) butter
50g (2oz) soft brown sugar
100g (4oz) mixed dried fruit
grated rind of 1 medium orange
5ml (1tsp) cinnamon
glaze: 30ml (2tbsp) golden syrup