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R21
STICKY CINNAMON ROLLS
INGREDIENTS
Water 285ml
Salt 1 teaspoon
Sugar 2½ teaspoons
Bread flour 600g/ 4 cups
Eggs (60g) 2
Butter, softened & chopped 60g/ 3 tablespoons
Tandaco yeast 3 teaspoons
FILLING
Butter melted 3 tablespoons
Brown sugar 4 tablespoons
Pecans, finely chopped 70g/ ½ cup
Ground cinnamon 1½ tablespoons
SETTING: DOUGH – BREAD
Handshaping procedure
Roll dough into a 40cm × 40cm square. Brush dough with half
of the melted butter. Sprinkle with combined sugar, pecans and
cinnamon.
Drizzle remaining butter over sugar mixture. Roll up width-wise
and cut into 2cm thick slices.
Place 5cm apart, on a lightly greased baking tray. Cover loosely
with lightly greased plastic wrap and stand in a warm area for 20
minutes or until doubled in size. Remove plastic wrap.
Bake in preheated oven at 180°C for 25-30 minutes or until
golden brown. Brush with GELATINE GLAZE (recipe on page R40)
whilst still hot, then drizzle with VANILLA GLAZE (recipe on page
R40).
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WHOLEWHEAT HONEY ROLLS
INGREDIENTS
Water 310ml
Oil 2 tablespoons
Salt 1 teaspoon
Honey 3 tablespoons
Wholemeal plain flour 600g/ 4 cups
Tandaco yeast 2 teaspoons
SETTING: DOUGH – BREAD
Handshaping procedure
Divide dough into 12 equal pieces. Knead each piece and shape
into rounds.
Place rounds close together on a lightly greased baking tray.
Cover rounds loosely with lightly greased plastic wrap and stand
in a warm area for
50-60 minutes or until doubled in size.
Remove plastic wrap, brush tops of rounds with milk.
Bake in preheated oven at 200°C for 12-15 minutes or until
cooked and golden brown.
DOUGHNUTS
INGREDIENTS
Water 300ml
Butter, melted 80g/
1
⁄3 cup
Eggs (60g) 2
Salt 1½ teaspoons
Sugar 3 tablespoons
Bread flour 600g/ 4 cups
Tandaco yeast 2 teaspoons
TO COMPLETE
Strawberry jam
1
⁄3 cup
Vegetable oil, for deep frying
Sugar
1
⁄3 cup
Ground cinnamon 1 tablespoon
SETTING: DOUGH – BREAD
Handshaping procedure
Roll dough out to 1cm thickness. Cut into 5.5cm rounds.
Place a teaspoon 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 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 then toss in
combined sugar and cinnamon.
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Dough continued