Ingredients
Base Dough
- 500-510 grams Bakers Flour/Plain flour
- 2 teaspoon salt
- 30 grams unsalted butter (melted)
- 30 grams unsalted butter (softened)
- 2 1/4 teaspoons Yeast
- 1/4 cup raw sugar
- 1/3 cup warm water
- 1 cup warm milk
Assembling
- 250 grams brown sugar
- 2 teaspoons cinnamon powder
- 120 grams unsalted butter melted
- 100 grams peacans or walnuts
- 100 grams mixed fruits
- 4 tablespoon icing sugar
- marzipan decorations, optional
- Glazed cherries, few
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Grease a bunt tin with 30gms of softened butter.
Mix warm water and yeast in a bowl and mix well. Keep aside for 5 minutes.
Place flour, salt, melted butter and milk in
"Closed lid" . Once frothy, pour yeast mixture in "Closed lid" .Put
"Closed lid" on speed 4 for 5 seconds.Once mixture is mixed set time 5 minutes and select
"Dough mode" option.Remove the dough on the bread mat and keep in warm place for an hour to rise and double in size.
Melt butter in a bowl.
Place cinnamon powder and sugar in a bowl and mix.
Keep a handful of pecans/walnuts whole and chop the rest to small chunks.
Remove the mixed fruits in a bowl.
Sieve icing sugar into a bowl and gradually beat or whisk in a few drops of water until you have a thick, smooth paste. Fill into a pipping bag.
Sprinkle some cinnamon sugar at the base of the bunt tin and place whole pecans/walnuts on the base.
Roll the dough to the shape of a log and cut in 4 equal portions.
Roll one portion to form a long rope of approx.. 2 cm in diameter. Cut the roll about 1 cm to form small pieces.
Spread the cut piece to a flat disc. Repeat for all the dough.
Dip the dis in melted butter. Coat with cinnamon sugar and place it in the bunt tin.
Repeat this process to cover one layer of the base.
Sprinkle mixed fruits and some chopped nuts.
Repeat with the disc in melted butter and sugar and layer overlapping and stacking like bricks.
Once all dough is in the pan pour over the left butter and cinnamon sugar.
Leave the bunt tin in a warm place to rise for 1 hour.
Pre-heat oven to 180° C and bake bread for 40 minutes.
Cool on a cooling rack for 5 minutes. When still warm loosen sides and turn it over a plate and let it completely cool.
Hold the piping bag at a 45 degree angle, a little away from the surface, squeeze the icing out with a constant pressure, and let the line of icing fall naturally into place as you guide it.
Decorate with glanced cherries and marzipan cuttings.
Dough Prep
Assembly Prep
Bringing it together
To Finish Off
Tip
Thermomix Model
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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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