The_AustralianWomensWeeklyFood-Issue23_2017

AWW FOOD • ISSUE TWENTY THREE

PINK ICED FINGER BUNS

PREP + COOK TIME 45 MINUTES

(+ STANDING & COOLING) MAKES 16

4 teaspoons (14g) dry yeast

¼ cup (55g) caster sugar

1½ cups (375ml) warm milk

4 cups (600g) plain flour

60g butter, chopped

1 egg, beaten lightly

½ cup (80g) sultanas

¼ cup (40g) dried currants

¼ cup (20g) desiccated coconut

BUN GLAZE

1 tablespoon caster sugar

1 teaspoon powdered gelatine

1 tablespoon hot water

GLACÉ ICING

1 cup (160g) icing sugar

10g butter, melted

1 tablespoon milk, approximately

pink food colouring

1 Combine yeast, sugar and milk in

asmallbowl.Cover;standinawarm

place for 10 minutes or until frothy.

2 Sift flour into a large bowl; rub

in butter. Stir in yeast mixture, egg

and dried fruit; mix to a soft dough.

Cover; stand in a warm place for

45 minutes or until doubled in size.

3 Preheat oven to 220°C/200°C

fan. Grease two 20cm x 30cm

rectangular pans.

4 Knead the dough on a floured

surface for 5 minutes or until smooth

and elastic. Divide the dough into

16 portions; shape into buns 15cm

long. Place eight buns into each

pan; cover loosely with lightly oiled

plastic wrap. Stand in a warm place

for 10 minutes or until the buns

are well risen.

5 Bake buns for 8 minutes. Cover

loosely with foil;bake for a further

5 minutes or until golden brown

and the tops sound hollow when

lightly tapped.

6 Make the bun glaze. Turn the

buns, top−side up, onto a wire

rack; brush with hot glaze. Cool.

7 Make the glacé icing.

8 Spread icing over tops of cold

buns; sprinkle with coconut. Serve

with butter, if you like.

BUN GLAZE

Stir ingredients in a saucepan over

lowheat, without boiling, for 2 minutes

or until sugar and gelatine dissolve.

GLACÉ ICING

Sift icing sugar into a small heatproof

bowl,stir in butter and enough milk

to make a firm paste; tint with pink

colouring. Place bowl over a small

saucepan of simmering water (don’t

let base of bowl touch water); stir for

2 minutes or until icing is spreadable.

Retro Gelatine

105

APPLECAKEWITH

APRICOT GLAZE

PREP + COOK TIME 1 HOUR 45 MINUTES

(+ COOLING) SERVES 8

185g butter, softened

2 teaspoons finely grated lemon zest

⅔ cup (150g) caster sugar

3 eggs, at room temperature

1 cup (150g) self−raising flour

½ cup (75g) plain flour

⅓ cup (80ml) milk

2 medium green−skinned

apples (300g)

1 teaspoon powdered gelatine

2 tablespoons water

2 tablespoons apricot jam, sieved

1 Preheat oven to 180°C/160°C

fan. Grease a 20cm springform pan.

2 Beat butter, zest and sugar in

a small bowl with an electric mixer

until light and fluffy. Beat in eggs,

one at a time, until combined.

Transfer mixture to a large bowl;

stir in sifted flours and milk. Spread

mixture into pan; level surface.

3 Peel apples; cut into quarters,

remove cores. Make lengthways cuts

into rounded sides of apple quarters,

cutting about three−quarters of the

way through. Arrange quarters,

rounded−side up, around edge of

cake mixture.

4 Bake cake for 1 hour or until a

skewer inserted in the centre comes

out clean.

5 Sprinkle gelatine over the water in

a small heatproof jug, stand the jug

in a small saucepan of simmering

water; stir until gelatine dissolves.

Stir in jam.

6 Brush half the jam mixture over

hot cake; cool cake in pan. Remove

cake from pan; brush with remaining

warmed jam mixture.