Ingredients
Tangzhong
- 70g bread flour
- 125g water
Dough
- 240g Milk
- 75g honey
- 40g sugar
- 2 eggs
- 1 level tbsp dried instant yeast
- 500g bread flour
- 1 level tbsp Gluten flour, NOT GF FREE FLOUR, optional
- 1.5 tsp bread improver
- 1 tsp Diastatic malt, optional
- 3 teaspoons ground cinnamon
- dash vanilla extract
- 50 g Butter, chopped, softened
- 1 tsp salt
- 1 Large Granny Smith Apple, cored and chopped into small pieces
- 1/3 cup sultanas
- 1 level tbsp sugar, extra
Crosses
- 40g plain flour
- 4-5 tablespoons water
Glaze
- 30g Boiling water
- 25g caster sugar
- 1/2 tsp powdered gelatine
Accessories you need
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Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- Tangzhong:
1. Combine flour and water, 3mins/65°C/sp3. Scrape half way through, making sure you scrape the bottom of the bowl as well. Leave in the
"Closed lid"
Dough:
1. Add the milk, honey, sugar and eggs 10secs/sp4. Scrape
2. Add the yeast, flour, (opt) gluten flour, bread improver, (opt) diastatic malt, cinnamon, vanilla, butter and salt. Blend 10secs/sp7. Scrape
3. Knead
"Dough mode" 5mins
4. Leave to prove, covered until doubled.
5. Dump the dough onto a floured bench, and punch down.
6. Roll into a large rectangel 45cm x 30cm.
7. Sprinkle with the chopped apples and sultanas, lightly pressing the pieces into the dough. Sprinkle evenly with the 1T sugar.
8. Roll up tightly and cut into app 2cm slices. Place on a parchment lined tray. Leave to prove covered until doubled.
Crosses:
1. Combine ingredients in a small bowl and stir until smooth.
2. Spoon into a small piping, or zip lock bag, cut off a small corner and pipe onto the scrolls.
Bake:
1. Bake in a preheated oven 180°C, 20-25mins, until golden and cooked.
Glaze:
1. Combine in a small bowl and brush over hot scrolls as you take them out of the oven.
How to:
Tip
Absolutely DEEELICIOUS...
Can be frozen.
"Thermify me" and "Thermify Me Breadwinners"...your go to source for great recipes, tips and cooking inspiration!
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!
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Recipe is created forTM 31
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.
Comments
So easy ands yummy!!
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Delicious. Definitely worth making again. I also found the dough way too wet, so next time will drop the amount of milk used. Added chopped dried apricots, too. Incredibly soft!
In a word. Delicious. Beautiful soft texture and lots of lovely cinnamon. My dough was very soft and sticky so I kneaded in more flour (maybe because it's humid today). I also had to add more flour to my paste for the crosses. Yet another lovely recipe from Monica.
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