Ingredients
Dough
- 240 grams Milk, Warm
- 2 level teaspoons dried instant yeast, or fast acting yeast
- 1 level teaspoons sugar, white
- 85 grams Butter, melted
- 70 grams sugar, white
- 1 level teaspoons vanilla essence, homemade is best
- 4 egg yolk, room temp
- 420 grams plain flour, 420g to 540g of plain flour
- 1/4 teaspoons salt, adjust if using salted butter
- 1 egg, egg wash
Filling
- 85 grams Butter, melted
- 400 grams brown sugar
- cinnamon, to taste
Topping alternatives:
- 240 grams icing sugar, sifted
- 1 tablespoons Butter, room temp
- cream, enough to make smooth spreadable icing
Caramel Topping
- 100 grams Dark Brown Sugar
- 6 tablespoons Butter, room temp
- 2 tablespoon whiskey, option add extra cream
- 120 grams cream, additional if no whiskey added
- 2 teaspoons vanilla essence, homemade is better
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Prepare the Dough:
Thermomix Bowl:
"Gentle stir setting" Add warm milk, yeast, and 1 tsp sugar. Mix for 2 minutes at 37°C on speed 2 "Gentle stir setting" Add melted butter, 70g sugar, vanilla extract, and egg yolks. Mix for 10 seconds on speed 4 
"Blend" Add 420g flour and salt. Mix for 10 seconds on speed 4 
"Dough mode" Knead for 2 minutes on the dough setting. Add more flour if necessary to keep a soft
dough. - First Rise:
Mixing Bowl:
Transfer the dough to a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size. - Filling:
Mixing Bowl: Mix brown sugar and cinnamon in a bowl.
Rolling Pin: Roll out the dough into a rectangle on a floured surface.
Spread melted butter over the dough and sprinkle the cinnamon sugar mixture evenly. - Punch Down and Roll:
Once the dough has doubled in size, gently punch it down and roll it into a ball.
Divide and Roll Out:
Roll out dough, spread with cinnamon butter and fold into 3rds, then cut so you have squares and place into rectangle baking tin. - Second Rise:
Cover the dough with plastic wrap.
Let it rise in a warm place until doubled in size, about 45 minutes.
Then place in oven
If you are wanting next day fresh place in fridge and let rise overnight. - Preheat the Oven:
Preheat the oven to 175°C (350°F)
Position a rack in the center of the oven.
Brush with Egg:
Brush the pull-apart bun with the beaten egg.
Bake the pull-apart for 15 minutes, remove from oven a spoon any filling back onto pull-apart
Return the pull-apart to the oven and bake for another 15 min or until your liking of golden brown - Icing Sugar
Prepare the Icing:
Add 240 grams of sifted icing sugar to the Thermomix bowl.
Add 1 tablespoon of room temperature buttermilk.
Gradually add cream while mixing until the icing is smooth and spreadable.
Mix:
Mix for 30 seconds on speed 4
Check the consistency and add more cream if needed, mixing for an additional 10-20 seconds on speed 4 until smooth and spreadable.
Caramel Topping
Instructions:
Combine Sugar and Butter:
Add 100 grams dark brown sugar and 6 tablespoons room temperature butter to the Thermomix bowl.
Mix for 30 seconds on speed 4 until well combined.
Add Whiskey and Cream:
If using whiskey, add 2 tablespoons whiskey and 120 grams cream to the mixture. If not using whiskey, add additional cream to make up for the liquid.
Mix for 20 seconds on speed 4 until smooth.
Heat the Mixture:
Set the Thermomix to 90°C and cook for 5 minutes on speed 2. This will help to dissolve the sugar and blend the ingredients.
Add Vanilla Essence:
Add 2 teaspoons of vanilla essence to the mixture.
Mix for 10 seconds on speed 3 to incorporate the vanilla.
Final Mix:
Check the consistency of the mixture. If it's too thick, add a little more cream and mix for an additional 10-20 seconds on speed 3 until smooth and spreadable.
Prepare the Dough:
First Rise:
Fillings
Shaping the dough
Second Rise
Cooking
Toppings
Tip
Additional equipment:
Thermomix TM6 Tools Required:
Thermomix Bowl: For mixing and kneading the dough, and preparing the icing.
Mixing Bowl: For the first rise and mixing the filling.
Rolling Pin: To roll out the dough.
Knife or Dough Cutter: To cut the rolled dough.
Plastic Wrap or Clean Towel: To cover the dough during rising.
Spatula: For spreading butter and icing.
Thermomix Model
-
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.
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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