Ingredients
Pastry
- 130 grams flour plain
- 130 grams gluten free flour self raising
- 130 grams Butter Cubed
- 110 grams cold water
- pinch salt
- jam of choice, Traditional is raspberry
Syrup
- 500 grams warm water
- 130 grams sugar raw
- 3 heaped tablespoons golden syrup
- 2 heaped tablespoons Butter
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add flours salt and cold butter to TM bowl. Process on speed 4 for 10 seconds till it resembles breadcrumbs. Add 100 grams of the water and set to interval speed for 20 seconds. Check if mix has come together and add a little more of the water if necessary and continue for another 15 seconds to combine. Turn out onto lightly floured board. Wash bowl and add syrup ingredients. Heat to 70 degrees speed 2-3 for approx 3 minutes until sugar and butter has melted. Roll out dough into oblong shape to 2 centimeter thickness. Spread with jam and roll up from the long side. Carefully cut into pieces about 5-6 centimeters taking care not to squeeze out jam. Place spirals face up in greased baking dish and pour hot syrup over. Place in hot oven 200 degrees for 20 minutes then turn down to 175 for another 15-20 minutes depending on oven. Serve hot with clotted cream
Dough mix.
Thermomix Model
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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
Really yummy! We added tinned apples & apricot on an apricot jam base sprinkled with sultanas & apricot. Next time will add cinnamon & some nutmeg.
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