INGREDIENTS
FOR THE BREAD
1/4 Cup Warm Water
3 1/4 Cups Flour
1 Egg
1 tsp Salt
1/4 Cup Granulated Sugar
3/4 Cup Warm Milk
25g Margerine/Butter
1 Sachet Dried Yeast
FOR THE COATING
115g Butter, melted
1/2 Cup Chopped Mixed Nuts
2 tsp Ground Cinnamon
3/4 Cup Demerara Sugar
FOR THE DRIZZLE ICING:
1/2 Cup Icing Sugar
Enough milk to make a thin icing
Place all the ingredients into the bread maker in the order recommended by the manufacturer. Set breadmaker to dough programme.
Preheat oven to 180'c. Grease and flour a bundt pan (a large sandwich tin works just as well).
Place the chopped nuts, cinnamon and brown sugar into a small bowl and mix. Place melted butted into another bowl.
When the breadmaker has finished, pull pieces off the dough and roll into 1/2 inch balls, roll the balls into the butter and then roll in the nut mixture to cover. Arrange in the pan in a circle.
Bake for approx 20 - 25 minutes or until browned and the bread sounds hollow when tapped underneath.
Leave to cool. Make the icing by sieving the icing sugar and mixing with enough milk to form a runny consistency. Drizzle over the bread and leave to set.
FOR THE BREAD
1/4 Cup Warm Water
3 1/4 Cups Flour
1 Egg
1 tsp Salt
1/4 Cup Granulated Sugar
3/4 Cup Warm Milk
25g Margerine/Butter
1 Sachet Dried Yeast
FOR THE COATING
115g Butter, melted
1/2 Cup Chopped Mixed Nuts
2 tsp Ground Cinnamon
3/4 Cup Demerara Sugar
FOR THE DRIZZLE ICING:
1/2 Cup Icing Sugar
Enough milk to make a thin icing
Place all the ingredients into the bread maker in the order recommended by the manufacturer. Set breadmaker to dough programme.
Preheat oven to 180'c. Grease and flour a bundt pan (a large sandwich tin works just as well).
Place the chopped nuts, cinnamon and brown sugar into a small bowl and mix. Place melted butted into another bowl.
When the breadmaker has finished, pull pieces off the dough and roll into 1/2 inch balls, roll the balls into the butter and then roll in the nut mixture to cover. Arrange in the pan in a circle.
Bake for approx 20 - 25 minutes or until browned and the bread sounds hollow when tapped underneath.
Leave to cool. Make the icing by sieving the icing sugar and mixing with enough milk to form a runny consistency. Drizzle over the bread and leave to set.
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