Preparation time
0min
Total time
0min
Portion
12
portion(s)
Level
easy
- TM 5
published: 2016/07/01
changed: 2016/07/01
Ingredients
- 275 grams water, lukewarm
- 5 teaspoons instant dried yeast
- 550 grams white bakers flour
- 1 teaspoon salt
- 2 teaspoons milk powder, optional
- 2 teaspoons bread improver
- 65 grams sugar
- 45 grams soft butter
Icing
- 1 tablespoon Butter, softened
- 1 cup icing sugar
- 1 tablespoon Milk
- few drops Rose Pink or Red Food Colouring
- desicated coconut
- sprinkles
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Add all ingredients to your thermo bowl in order. Combine 40 seconds, speed 3. Then knead 8 minutes dough function.
"Dough mode" - Transfer dough to a thermomat or oiled bowl & cover with a tea-towel. Let this sit & rest for 15 minutes before working with it.
- Turn dough out onto a thermomat or oiled/floured bench & punch out any gasses that may have formed.
- You can now shape/assemble to make fingers buns or scrolls etc. Cut in half. Roll each head into a log and slice 6 portions from each. Shape into logs and place into silicon bun trays or if using baking tray covered in baking paper, place rolls close together so they keep their shape. They are easy to tear apart once cooked.
- Place in a nice warm moist area to prove. If you are proving in a dry heat please spray your dough with water & cover or the dough will dry out.
- Once grown to the desired size place in a preheated oven on 180* fan forced for 15/20 mins, or until golden brown. Place on cooling rack immediately.
- Meanwhile, add butter to thermo bowl, speed 4. Add icing sugar one tablespoon at a time. once all icing sugar is added, gradually add milk until desired consistency is reached. Add food colouring slowly to achieve desired colour. Spread icing on buns and dip in coconut, sprinkles or a mix of both.
- FRUIT DOUGH. simply hand knead some dried fruit into your dough before the resting stage.
- Add all ingredients to your thermo bowl in order. Combine 40 seconds, speed 3. Then knead 8 minutes dough function.
Instructions
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!
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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Comments
Fluffy and light, great flavour - were a hit in our house
5 teaspoons of yeast = 10 grams or ~2x sachets
The bread is fabulous!!! So fluffy & soft - I will make again.
I did use another recipe for the icing becasue I made my own icing sugar and not having the weight made it easier to look one up with weights rather then cup units - I've discovered in the past that 1 cup of icing sugar is less weight then 1 cup granulated sugar.
sarah
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