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25
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 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.
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