Anish tea ring, Ruit scones – Sharp R82STMA User Manual
READ & SCONES
250g (9oz) strong plain flour
5ml (1tsp) dried yeast
5ml (1tsp) caster sugar
5ml (1tsp) salt
25g (1oz) butter
1 egg (size 3), beaten
120ml (4floz) hand hot milk
25g (1oz) butter, melted
100g (4oz) ground almonds
100g (4oz) caster sugar
tsp) almond essence
2 egg whites (size 3)
175g (6oz) icing sugar
10ml (2tsp) lemon juice
10ml (2tsp) water
flaked almonds, to sprinkle
glacé cherries, halved, to sprinkle
1 Place flour, yeast, sugar and salt in a bowl, mix well.
Rub in butter. Add egg and milk, mix to a soft dough.
Knead lightly. Return to the bowl, cover with cling film.
2 Place on low rack, prove on CONVECTION 40
for 20 minutes.
3 Roll the dough into a rectangle 20.4 x 38cm (8 x
14"), brush with melted butter.
4 To prepare filling, mix ground almonds, sugar,
essence and egg whites to a paste. Spread over
the dough, roll up tightly from longest side.
5 Place roll in a large, greased flan dish, join ends
to form a ring. Using scissors snip 1cm (
the dough along the length of the ring at 2cm
") intervals. Cover loosely with cling film.
6 Place on turntable, prove on CONVECTION 40
for 20 minutes. Remove cover.
7 Place on low rack, bake in a preheated oven
C for 15-20 minutes until
golden. Cool before decorating.
8 To prepare topping, mix icing sugar, lemon juice
and water until smooth. Spread evenly over tea
ring, sprinkle with flaked almonds and cherries.
ANISH TEA RING
225g (8oz) self raising flour
50g (2oz) caster sugar
50g (2oz) butter
50g (2oz) sultanas
1 egg (size 3), beaten with milk to make 150ml (
1 egg (size 3), beaten to glaze
1 Grease two large flan dishes.
2 Combine the flour and sugar in a bowl, rub in the
butter and stir in the fruit. Add enough egg and
milk mixture to form a soft dough.
3 Roll out until 2cm (
") thick, cut out scones
") in diameter.
4 Place the scones in the prepared dishes and
brush with egg to glaze.
5 Place one dish on the low rack and the other on
the high rack. Cook for 25 minutes at 200
golden, changing the two dishes around after 15
Wholemeal scones: Substitute white self raising flour
with wholemeal self raising flour, omit sultanas.
Date scones: Substitute white self raising flour with
wholemeal self raising flour and the sultanas with 50g
(2oz) dates, finely chopped.
Spiced apple scones: Substitute white self raising
flour with wholemeal flour and sultanas with 1 eating
apple, grated. Add 5ml (1tsp) cinnamon at Stage 2.
Cheese and chive scones: Omit sugar and sultanas.
Add 100g (4oz) grated Cheddar cheese, 15ml (1tbsp)
dried chives, salt and pepper at Stage 2.
Fresh herb scones: Omit sugar and sultanas. Add
5ml (1tsp) fresh parsley, 5ml (1tsp) fresh sage and 5ml
(1tsp) fresh thyme at Stage 2.
Microwave Tip: Drying breadcrumbs
Spread 100g (4oz) fresh breadcrumbs evenly over
a large plate. Heat on HIGH for 2-3 minutes, stir
every minute until crispy.