19
in size, approximately 20 minutes. Preheat
oven to 200°C.
7. Bake for approximately 30 minutes. Baked
loaves sound hollow when tapped with the
knuckles. Makes 2 loaves.
Tip:
If dough is too wet, while mixer is
kneading slowly sprinkle about a tablespoon
at a time of flour until mixture is smooth and
moist but not wet. Dough should be slightly
sticky, soft and elastic.
Variations to this recipe:
The sweet yeast dough can be used to make
various sweet bakery goods such as the
plaited sweet loaf, Chelsa bun or hot cross
buns
.
Plaited sweet loaf
1. Follow steps 1 - 5, from ‘Sultana Loaf’
recipe.
2. Punch down, fold sides to centre and turn
the dough over. Knead on a lightly floured
surface with well floured hands, until
smooth, soft and elastic. Cut dough in half
and roll out one half on a floured surface
and shape into a 60cm x 30cm rectangle,
about 2cm thick.
3. Cut into 3 equal lengths, bring each
together at the top, pinch together to
secure and then plait the 3 lengths,
crossing one over and under the other,
bring lengths together by pressing at the
end. Repeat with remaining dough.
4. Place onto a baking tray lined with baking
paper and bake at 200°C for 40-45
minutes. Once cooked brush with glaze.
Glaze:
3 tablespoons sugar
¼ cup water
1 teaspoon gelatine
Place water, sugar and gelatine into a small
saucepan. Stir over medium heat until sugar
has dissolved, approximately 2 minutes.
Chelsa bun
1. Roll out the dough onto a floured surface
into a 60cm X 30cm rectangle, about
2cm thick. Sprinkle with ½ cup mixed
dried fruit or 1 green apple, peeled and
chopped.
2. Take the longest side and roll to form the
shape of a swiss roll.
3. Cut 5cm slices from the roll.
4. Place decoratively into a greased and lined
20cm round cake tin. Overlap the slices
to form a decorative bun. Brush with egg
white. Allow to rise, about 15-20 minutes.
5. Bake for 40-45 minutes in a hot oven at
200°C. Once baked brush with glaze.
Note: see ‘Plaited Sweet Loaf’ for recipe for
glaze recipe.
6. When cold decorate top with icing. Mix
together ½ cup icing sugar with 20ml
water and pink food colouring.
Variations to this recipe:
Use this recipe to make hot cross buns.
Divide the kneaded dough into 18 equal
portions and roll. Place close together on a
lined baking tray and mark a cross on each
roll with a knife. Then pipe a mixture of
stiff flour and water together over the top.
Cover and allow to double in size, about 30
minutes. Bake in a hot oven at 200°C for 20-
30 minutes. Brush with glaze while still hot.
Eat warm with butter.
Recipes continued
