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Caramel Ring Plait
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500 gm of Sweet Bun Bread Mix
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300 mls of water ( optional - can include 1 egg in this amount)
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1 1/2 teaspoons yeast
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Caramel Filling
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Cinnamon Sugar
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Butter for melting
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Egg Wash ( 1 egg combined with 1 tablespoon of milk)
Place water, sweet bun mix, and yeast into bread maker on dough setting.
(Refer to hand baking notes if you don’t have a bread maker)
Remove dough from bread maker and knead air pockets out.
Use 600 gm of the dough and divide into 3 equal pieces (200 gms each)
Roll out to sausage shape, then flatten with rolling pin.
Put caramel in middle of each piece and try not to get any close to the
edges. Pinch together edges and roll out further.
Plait the 3 pieces together and place in ring shape on tray.
Allow to rise until double in size and brush with egg wash.
Bake in preheated oven at 200 degrees for 20 minutes or until brown.
Brush with melted butter and sprinkle on cinnamon sugar.
Note: The caramel in the middle can get very hot so be careful if slicing
hot. This is nice sliced while still warm.
Variation: Use chocolate in one of the plates, or you can use cheesecake and
lemon spread.#
Cream and Jam Filled Long John
Place skim milk, sweet bun mix and yeast into bread machine on dough setting.
Remove dough and knead out air pockets.
Use 600 gms of dough and roll out to larger sausage shape and place on Vienna
tray and brush with egg wash.
Allow to rise until double in size and cook in preheated oven at 200 degrees
for about 20 mins or until brown.
After cooling cut through side of Long John and put in instant cream mix.
Pipe on Raspberry Donut Jam and sprinkle with icing sugar.
Variation: You can
also use this mixture for cream buns as well. The skim milk gives the bun a
creamier taste than water although water still can be used.
You can use the cream with Caramel or Chocolate Fudge.
Heavenly Chocolate Scrolls
(This mix will make 2 chocolate scrolls.)
Place water, sweet bun mix and yeast into bread machine on dough setting.
Remove dough from machine and knead out air pockets.
Divide into 2 equal pieces and roll out to about 30 cm pieces.
Spread chocolate fudge evenly over the dough and roll up to get Swiss roll or
large sausage shape. Pinch together edge and cut into 5 cm pieces.
Arrange the pieces in a cob loaf tin or something similar and allow to rise
until double in size.
Cook in preheated oven
at 200 degrees for about 20 mins of until brown.
Use pipe bag or plastic bag in decorate with chocolate fondant and sprinkle
over .granulated nuts. (Fondant can be placed in microwave for 20 secs to melt
so it is easier to handle.
Variation: You can add any type of nuts on top of the chocolate fudge before
rolling up.
Beesting
(This will make 2 beestings)
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500 gms of Sweet Bun Mix
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290 mls of liquid (50 gms of melted butter and 1 egg and the rest water to
make up to 290 mls of water
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1 1/2 tsp of yeast
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10o gms of Instant Continental Custard
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120 mls of water
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80 mls of Rich n Smooth Cream
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Caramel Add In
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Almonds
Place your liquid mixture, sweet bun mix and yeast into your bread maker on
the dough setting.
Remove the dough when completed and knead out air pockets.
Divide the dough into 2 equal pieces (approx 400 gms)
Roll out to fit into Cob Tin (approx 18 cm)
Using a fork indent the top surface of the dough (this will make you dough
rise evenly)
Brush with milk and leave to rest for about 45 mins or until doubled in size.
Bake in preheated oven
at 180 degrees for 15 mins and then remove from oven and spread over caramel add
in and sprinkle on almonds and cook for a further 5
mins.
Remove from oven, cool and slice horizontally in half.
Spread custard mix in the middle of beesting and replace the top.
Refrigerate before serving.
This can be frozen as long as it is defrosted in the same bag that it was
frozen in.
The custard can be make up ahead of time to allow it to thicken.
If you want to make individual beestings you can use 50 gms of dough in a
muffin pan.
Apple and Custard Braid
(This will make you 2 braids)
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500 gms of Sweet Bun Bread Mix
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290 mls of water
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1 1/2 tsp of yeast
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100 gms of Spicy Apple Pie Filling
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100 gms of Instant Continental Custard
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120 mls of water
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80 mls of rich n smooth cream
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Super Glossy Sweet
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Fondant
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Dusting Sugar
Place water, sweet bun mix and yeast into bread maker on dough setting.
Remove from machine and knead out air pockets.
Divide into 2 equal pieces approximately 400 gms each.
Roll out to approximately 20 cms. Place in Vienna tray.
In the middle of the dough spread over custard mix then apples on top.
With your scissors cut the dough where there is no filling approx 2 cms
apart.
Braid from the bottom
overlapping each piece and pinch together edges.
Leave to rise until double in size and cook in preheated oven at 200 degrees
for approximately 20 mins.
Remove from oven and brush over while hot with Super Glossy Sweet.
Either decorate by drizzling fondant or just sprinkle with dusting sugar.
You can really put whatever you like into the middle of this bun as long as
it is not too runny. This can be frozen. If you want to you could make just one
bun out of the mix and place on a flat tray.
Iced Finger Buns
(This will make 8 buns)
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500 gms of Sweet Bun Mix
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290 mls of water
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1 1/2 tsp of yeast
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Fondant
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Coconut
Place water, sweet bun mix and yeast into bread maker on dough setting. Remove when completed and knead out air pockets. Divide into 8 equal pieces (approx 100 gms each) and roll into sausage
shapes. Place on a flat tray approximately 1.5 cms apart (so that when the rise they
will touch) Cover and leave to rise until double in size. (Approximately 40 mins)
Cook in preheated oven
at 200 degrees for approximately 20 mins. Leave to cool and spread over coloured or plain fondant and sprinkle with
coconut. Fondant should be kept in the fridge and when needed can be heated for
spreading. Microwave for approximately 20 secs and place container in hot water
for a couple of minutes.
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