Swedish Tea Ring; Fruit Braid - Panasonic Bread Bakery SD-253 Operating Instructions & Recipes

Basic Dough

Swedish Tea Ring

Ingredients:
3 tsp Surebake yeast
N
450 white flour
4 Tbsp sugar
4 Tbsp butter
3 Tbsp milk powder
1 tsp salt
230 ml water
Method:
Make dough according to instructions on
1
P.9 Ñ10 and 13.
Roll or pat the dough into a rectangle
2
(50 X 30 cm).
2 tsp melted butter
2 tsp cinnamon
1
/ cup brown sugar
2
1 egg, beaten
Brush over surface of the dough with melted
3
butter.
Mix cinnamon and brown sugar and sprinkle
4
over butter.
Roll up like a swiss roll starting from the long
5
side.
Press edges firmly underneath.
6
Join ends to make a circle, pinch edges
7
together and place on a greased oven tray.
Cut nearly through to the centre of the ring at
8
2.5 cm intervals, turning each section so that it
faces cut side up.
Cover with plastic wrap and leave to rise in a
9
warm place (30 Ñ 35¡C) for 30 minutes.
Brush with beaten egg.
10
Bake in a preheated 180¡C oven for 15 Ñ 25
11
minutes or until golden brown.
Other fillings such as dried fruit, jam,
12
mincemeat, nuts etc can be used.
This tea ring can be iced with a vanilla icing if
13
desired.
31
tsp=teaspoon Tbsp=tablespoon

Fruit Braid

Use plain white dough as in Dinner Rolls on page
28 or sweet white dough as in Swedish Tea Ring
on the left.
After dough is completed, roll out into a
1
rectangle (50 X 30 cm).
Lift this rectangle onto a greased tray.
2
Lightly mark the rectangle in thirds.
Filling
1 cup fruit mincemeat
Glaze
1 egg, beaten
Spread the filling down the centre third of the
3
rectangle of dough.
Cut the outer third into 2.5 cm diagonal strips.
6
Starting at the top end, cross left and right
7
strips over the filling overlapping at the centre.
Continue until all the filling is covered and all
8
the strips are in place.
Cover with plastic wrap and leave to rise in a
9
warm place (30 Ñ 35¡C) for 30 minutes.
Brush with beaten egg.
10
Bake in a preheated 180¡C oven for 15 Ñ25
11
minutes or until golden brown.