Thursday, March 28, 2013

Apple and Ginger Buns: Bread Machine Recipe

Fresh from the oven and brushed whilst hot with a sugar glaze
I've had my bread machine for years now, it makes perfect dough or a perfect loaf of bread, except for the annoying hole in the base of the loaf where the paddle comes out. You either love your bread machine or put it at the back of the cupboard for the rainy day that never comes.

The buns in the middle are the best because they are fluffy on all four sides.  Best eaten warm on the day you bake them but we couldn't get through all that lot and I froze the majority which is a shame.  Defrost and reheat gently in the microwave to refresh.

Diced fruits cooked with a minimum of liquid 
Cooled fruit spread over the dough 
The risen dough spirals before baking
Makes: 12

You will need:  2 beaten eggs, 175ml milk, 2 tablespoons room temperature butter, ½ tsp salt, 500g strong white flour, 50g caster sugar, 1¼ tsp fast-action dried yeast.

Filling: 400g cooking apples (peeled, quartered, cored and diced), 1 tablespoon lemon juice, 2 tablespoons water, 50g caster sugar, 125g mixed dried fruit, 50g quartered glace cherries, 2 tablespoons ready-chopped glace ginger.

Glaze: 2 tablespoons caster sugar, 4 tablespoons milk.

1. Add the dough ingredients in the order specified in your instruction book.
2. Place the pan into the bread machine.  Shut the lid and set to the dough setting.  Press start.
3. For the filling: place the apples into a saucepan with the lemon juice, water, sugar, dried fruit and half the cherries.  Cover the pan and simmer for 5 minutes or until the apples are starting to soften. Remove the lid and cook for 3-5 minutes or until the liquid has evaporated and the apples are tender.  Stir in the ginger and leave to cool.
4. When the dough programme has finished, remove the pan from the bread machine, scoop out the dough and knead.  Press out the dough using the fingertips to stretch out into an oblong. Roll out to an oblong measuring 37 x 30cm.
5. Spread the cooled mixture over the dough to within 2cm of the edges.  Roll up starting from one of the longer edges.
6. Cut a slice of dough off both ends and then cut it into 12.  Place the dough spirals onto a greased roasting tin measuring 30 x 20cm.  Cover the dough coils with oiled clingwrap and leave to rise in a warm place for 30 minutes.
7. Remove the clingwrap and bake in a preheated oven 200ºC for 20-25 minutes or until golden and the centre coils sound hollow when you tap them.  Sprinkle over the remaining chopped cherries.
8. Make the glaze.  Heat together the sugar and milk until the sugar has dissolved.  Boil for 1 minute, watching it very carefully, brush over the hot bread.  Leave in the tin to cool.

Soft fluffy dough

Recipe taken from Bread Machine Easy by Sara Lewis.

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