Ingredients
Dough
- 100g water
- 200g full cream milk
- 10g dried yeast
- 80g sugar
- 500g bakers flour
- 1 heaped teaspoon salt
Spread
- 100g dates
- 100g chock buds
- 100g Butter
- 60g sugar
- 3 tablespoons finely ground cinnamon
Icing
- 3 heaped teaspoons sugar
- 20g water
- 20g vanilla sugar
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place water, milk, yeast and sugar into the bowl. mix 10sec / 37°c / speed 3
Mix a further 3min / 37°c /
"Gentle stir setting" Add flour and salt to combine 10 sec / speed 6
Knead 2 min /
"Dough mode" Place in the center of your thermomt and lightly wrap. Leave somewhere warm to rise for 30 min. (make the filling in this time)
Roll out the dough on the thermomat in a rectangle shape to a thickness of approx 7mm
Spread the filling out evenly with the spatula
Slice lengthways with the spatula 7 strips with a width of approximately 4-5cm. Then cut down the middle so there are 14 shorter strips altogether.
Roll each strip into a mini roll and place them loosly inside a 22cm high side cake tin (greased and floured first if not using non stick)
Pop your thermomat over the top of the tin and let rise another 20 min
Bake in 180°c over for approximately 20 min. When ready, they will be browned on the top and have a hollow sound when tapped (like bread).
As soon as it come out of the oven, brush the icing over the bun and sprikle with the vanilla sugar
Chop the dates on speed 8 / 5 sec
Add remaining ingredients
Blend 20 sec / speed 4
"Counter-clockwise operation" Add the plain sugar to 20g boiling water in a cup
Dough
Filling
Icing
Tip
Tip 1. Vanilla sugar is easily made by placing a vanilla pod cut in half into a small jar of suar (sealed) for a minimum of 2 weeks. I just leave mine in there and top up the sugar when it gets low.
Tip 2. Dates can be replaced with sultanas, dried apple etc.
Tip 3. the bun can be iced with icing of your choice of flavour/colour
Tip 3. No need to rinse the bowl between preparation steps. it doesn't matter if there are tiny bits of dough in the bowl when you make the filling.
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.
Comments
kids helped roll it... so it came out a bit haphazzard, but the taste was still awesome! the in-laws loved it too
I had to make 2 of these. When my family tasted it they ate it all! My son said it was the best Chelsea bun he ever had, and asked me to make one for school to share with his friends (which I did). Can't beleive it was that easy to produce something so delicious that I would pay $10 or so for at the store. Many thanks for sharing