Loading ...
Loading ...
Loading ...
24
Recipes continued
6. Preheat oven to moderately hot
(200°C/180°C fan-forced). Line 2 oven
trays with baking paper.
7. Plunge your fist into the dough and using
the Dough Hook, knead again on low speed
(2) for 1 minute or until smooth.
8. Divide dough into 8 even portions. Work
each dough portion into a smooth ball and
place on prepared trays. Set aside in a
warm, draft-free place for 30 minutes.
9. Brush each brioche with extra egg yolk
and sprinkle with extra sugar. Bake for
15 minutes or until golden and cooked
through.
Orange Drops Makes: About 40
185g butter, room temperature
1 cup caster sugar
1 teaspoon finely grated orange rind
1 egg
2 cups plain flour
½ teaspoon baking powder
½ cup breakfast marmalade
1. Preheat oven to moderate (180°C/160°C
fan-forced). Grease and line oven trays with
baking paper.
2. Using the Beater, mix butter, sugar and
orange rind on medium speed (5-7) for
about 2 minutes or until creamy. Add egg
and mix well.
3. Add the flour and baking powder and mix
on low speed (1-4) for about 30 seconds or
until combined.
4. Roll 2 teaspoons of the mixture into balls,
flatten slightly and place on prepared trays.
Press you finger into the middle of each
ball to make an indent. Spoon ½ teaspoon
of marmalade into each indent.
5. Bake for 10 minutes or until cooked.
Remove from oven. Cool on wire racks.
Loading ...
Loading ...
Loading ...