Rich Cream Dough (Panettone dough)30g compressed yeast or 7g dried yeast 1/4 cup warm water 1 cup cream 3 egg yolks 1/4 cup evaporated milk 3 & 1/3 cups flour 1/4 cup sugar 1 tsp salt 1/2 cup butter (about 120g) extra softened butter
Dissolve yeast in warm water. Mix with cream, egg yolks and milk and set aside. In a large bowl, sift flour, sugar and salt. Cut in butter. Stir in yeast mixture and mix well. Spread a light film of butter over surface of dough. Cover tightly with plastic wrap and refrigerate overnight. The dough is now ready for use, and can be kept refrigerated for 4-5 days. When using, knead on a lightly floured board.
Continental Tea Ring1 quantity rich cream dough 1 cup walnuts 1/2 cup sugar 1 tblspn cinnamon 1/4 cup melted butter 1 egg white, slightly beaten 2 tblspns extra sugar
Blend walnuts, 1/cup sugar and cinnamon (in a blender) until finely ground. Roll dough into a 24” x 20” rectangle. Brush with butter and spread with walnut filling. Roll the longer side of the dough into a tube, dampen edges to seal. Place seam side down on a baking tray (lined with baking paper or greased) and form into a circle, joining the ends and pressing to seal. Squeeze gently to distribute filling equally all around. Make cross-wise cuts with a sharp knife in the top of the ring, 3” apart and just deep enough to reach the filling. Brush with egg white and sprinkle with two tablespoons of sugar (or less). Place in a warm place until doubled in size. Bake at 180oC for 25 mins.
Adapted from NMAA Cooks: Recipes For Busy Mothers, Australian Breastfeeding Association, 2003