Preparation time
1h 15min
Total time
1h 30min
Portion
12
portion(s)
Level
easy
Ingredients
Buns
- 500 grams Baker's Flour
- 250 grams Butter Milk, (or full cream mik)
- 50 grams caster sugar
- 1 tablespoon dried instant yeast
- pinch salt
- 70 grams Butter
- 1 egg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- pinch Ground Clove
- 100 grams White Chocolate Chips
- 100-150 grams frozen rasperries
piping
- 40 grams plain flour
- pinch salt
- 1/2 teaspoon olive oil
- 50 grams water
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place buttermilk, custer sugar and dried instant yeast into the mixing bowland heat 3 mins / 37 degrees / speed 1
- Add baker's flour, salt, butter, egg, ground cinnamon, ground nutmeg, ground cloves and mix 6 sec /speed 7. Scrape down sides of mixing bowl with spatula, then knead 6 mins/
"Dough mode" - Add in white chocolate chips and mix 10 secs /
"Counter-clockwise operation" /speed 5. Transfer dough into ThermoMat or floured work surface and work into a ball. Wrap dough in ThermoMat or place into a bowl and cover with plastic wrap or kitchen towel. Leave to prove in a warm place until doubled in sized (approx 1 hour). - Get the raspberry's out of the freezer and place in a single layer onto some paper towel.
Preheat oven to 220 degrees and line a baking tray with baking paper. - Knock down dough and make a rough rectangle. Divide into 12 equal-sized pieces.
Add in a few pieces of the slightly defrosted raspberry's into the middle of each piece (see picture) and fold sides into the middle to create a ball. Then roll into a ball and place into lined baking tray.
Repeat this with remaining pieces to get 12 buns. Once all 12 buns are in the tray - put them aside for a second rise (20-30mins) while you are making up the piping. - Place plain flour, salt, olive oil, and water into mixing bowl and mix 30 secs / speed 4.
- Pour into a zip lock bag and snip off a very small corner to create a piping bag (or whatever method you like to use) and pipe crosses on the top of the buns.
Bake 10-15mins (220 degrees) or until golden - Allow to cool in tray for 5 mins before transfering to a wire rack.
Serve warm
Buns
Piping
Thermomix Model
-
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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Comments
Very nice!
I made 2 batches of these over the easter weekend and they were so good. Overcooked the first batch, so they turned out a bit like donuts (still delicious), and then the second batch I made with strawberry jam which were amazing!!!