- TM 5
- TM 31
Ingredients
BUNS
- 1 tsp Fine zest of lemon/orange or both
- 600 g bakers flour
- 1/2 tsp salt
- 350 g Milk
- 15 g Yeast, or 2x 7g packets
- 50 g sugar
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 65 g soft butter
- 1 egg
- 130 g sultanas
- 90 g currants
GLAZE
- 2 tbsp sugar
- 2 tbsp water
Whipped Cream
- 0.5 litre cream
- 3 level tbsp icing sugar
Accessories you need
-
Butterfly -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- Place Lemon Zest in mixing bowl and mill 10 secs / spd 9 until it resembles a mixed peel consistency - set aside.
Place milk & yeast in mixing bowl & heat 1 min / 37 deg / spd 1.
Sift in flour, salt & spices then add sugar, butter & egg to the mixing bowl & mix6 sec / spd 7 until combined then knead 3 min Dough Mode until the mix is elastic.
If dough is sticky you may need to add more flour
Add sultanas, currants and zest & combine, 25 sec Knead Dough Mode, then 25 sec spd 5. Set to Knead Dough Mode again for 5min
Tip - the more you work the mix the better the dough consistency.
Transfer dough onto your Thermomat or lightly floured surface and work into a ball. Place ball into a greased bowl, cover with gladwrap and a tea towl and place in a warm spot (some even say the front window of a car) anywhere from 3/4hr - 1 1/2 hr until doubled in size.
Pre-heat oven to 180c.
Punch down dough to original size and knead lightly until smooth. Cut into 12-16 pieces. Knead pieces into bun shapes and place on a large greased or baking paper lined tray about 1 cm apart. Cover with a tea towel and stand in a warm spot for about 15 mins or until double in size.
Place buns in oven for about 20 mins or until cooked.
Cook on middle rack with both top and bottom element if this option is available on your oven.
. - Fit Butterfly Whisk.
Place all ingredients into the mixing bowl and mix approx 70 sec / spd 3. Keep an eye through the measuring cup hole until a firm consistency is achieved.
. - With about 2 mins of bun cooking time to go - in your clean TM mixing bowl add water and sugar and cook 2 min / 100c / spd 4.
Using a brush, glaze your buns with the syrup as soon as they come out of the oven.
Allow Buns to cool.
Cut a slot 2/3 the way down the bun at an angle, fill with whipped cream and serve.
BUNS - Based on recipe "Hot Cross Thermie Buns"
WHIPPED CREAM
GLAZE
Tip
If you don't have Bakers Flour you can sub with the equivalent of quality Plain Flour and 2 tsp Bread Improver.Omit or reduce lemon zest to taste as needed.DAIRY FREE OPTION - subs Butter with Coconut Oil or Olive Oil and Moo Milk with Almond Milk.
Thermomix Model
-
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!
-
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
Are you sure to delete this comment ?