- TM 6
- TM 5
Ingredients
Dough
- 200 grams full cream milk
- 50 gram Butter
- 450 gram High Grade Flour
- pinch salt
- 1.5 tsp cinnamon
- 1.5 tsp mixed spice
- 1 tsp Nutmeg
- 1 Zest of half a lemon
- 2 tsp dried yeast
- 35 grams sugar
- 1 egg, beaten
Filling
- 50 grams Butter
- 1 Zest of half a lemon
- 200 gram Mixed fruit, soaked in brandy overnight
- 50 gram brown sugar
- 1 tsp cinnamon
- 1 tsp mixed spice
- 1 tsp ground cardamon
Glaze
- 2 tbsp water, boiling
- 2 tbsp raw sugar
Cross
- 75 grams icing sugar
- 3 tsp lemon juice
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- placed milk & butter into bowl and heat 3m/50deg/sp2
- add all other dough ingredients
- Dough mode 4mins
- Place bowl in warm area and leave to prove until it doubles in size (approx 90mins)
- tip dough onto dough mat, and roll out to 25cmx35cm
- wash and dry bowl
- Place butter and lemon zest into the bowl. heat 3mins/50deg/sp2 until butter is completely melted
- brush butter and lemon zest over the rolled dough
- Sprinkle over an even layer of the (drained if pre-soaked) fruit mix
- In a small bowl, add all other dry ingredeints and mix togther, sprinkle this mixture over the dough
- roll the dough up by the longest edge to form a long sausage shape and cut into 12 even slices
- Place the sliced rolls onto a lined baking tray, sliced side up so you can see the 'swirl' in the buns. leave a 2cm gap betweens the buns
- Cover with a tea towel and leave toi prove again for 40mins. The buns should be touching each other at the end of this.
- place buns into a preheated oven (180deg fan or 200deg convection) and cook for 20-25 mins.
- remove from oven and allow to sit for 5 mins before transfering onto a wire rack
- place water (boiling) and sugar in small bowl and stir until sugar is disolved.
- brush glaze over all the scrolls and allow to cool completely
- place all icing ingredients into a small bowl, mix together until smooth. pipe onto the cooled buns as a cross
Dough
Filling
Glaze
Icing the Cross
Tip
This recipe orginates from mrsjoneskitchen where it is freely shared. I've modified the recipe and updated it for use in the Thermomix®
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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