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R23
APPLE TWIST
INGREDIENTS
Water 250ml
Salt 2 teaspoons
Sugar 3 tablespoons
Bread flour 600g/ 4 cups
Eggs (60g) 2
Butter, chopped 60g/ 3 tablespoons
Tandaco yeast 2½ teaspoons
FILLING
Canned pie apple 300g
Mixed dried fruit
1
⁄3 cup
Desiccated coconut
1
⁄3 cup
SETTING: DOUGH – BREAD
Handshaping procedure
Roll dough out into a 30cm × 50cm rectangle. Cut into 4 strips
lengthwise.
Combine filling ingredients and spoon mixture down the centre
of each strip. Fold in half lengthwise and seal edges by pressing
together. Roll into a sausage shape.
Twist 2 strips together and place on a lightly greased baking tray.
Repeat with remaining rolls.
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 a preheated oven at 180°C for 20-25 minutes or until
golden brown.
Slide twists onto a wire rack. Brush with GELATINE GLAZE (recipe
on page R40) whilst still hot. Stand for 5-10 minutes before
serving.
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STOLLEN
INGREDIENTS
Milk 125ml
Water 125ml
Melted butter 60g/ 3 tablespoons
Salt 1 teaspoon
Castor sugar 3 tablespoons
Bread flour 600g/ 4 cups
Grated orange rind 1 teaspoon
Egg (60g), lightly beaten 1
Tandaco yeast 2 teaspoons
TO COMPLETE
Raisins ½ cup
Sultanas 3 tablespoons
Glace cherries 3 tablespoons
Mixed peel 2 tablespoons
Slivered almonds 3 tablespoons
Brandy 2 tablespoons
Melted butter 2 tablespoons
Icing sugar 3 tablespoons
SETTING: DOUGH – BREAD
Handshaping procedure
Place raisins, sultanas, glace cherries, mixed peel and almonds
into a glass bowl. Pour over brandy, cover and set aside to stand
for 2 hours.
Flatten and shape dough to approximately 25cm square. Scatter
soaked fruit and almonds over the top.
Fold dough over fruit then knead fruit into the dough until evenly
incorporated.
Roll dough out to an oval shape roughly 30cm × 20cm. Fold the
dough in half lengthways. Place on a lightly greased baking tray.
Brush with melted butter. Cover loosely with plastic wrap and
leave to stand in a warm area for 1 hour or until well risen.
Bake at 180°C for 30-35 minutes or until golden.
Remove stollen from tray, cool on wire rack.
When cool, dust Stollen with icing sugar.
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Dough continued