Ingredients
Buns
- 100g pitted dates
- zest of 1 lemon cut into pieces
- 100g --- Garbanzo Flour (ie Chick Pea Flour)
- 200g Milk (skinny or full cream)
- 50g cream
- 1 tablespoon dried yeast
- 1 tablespoon sugar
- 150g Coconut Flour
- 200g quinoa flour
- 100g almond meal
- Pinch salt
- 70g butter cut into pieces
- 2 eggs
- 10g stevia (or 50g sugar)
- 1 1/2 teaspoons Nutmeg
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoons cloves
- 70g raisins
Piping
- 80g cornflour
- Pinch salt
- 1 teaspoon olive oil
- 100g or as required of water to make a paste that is smooth enough to pipe onto buns
Syrup
- 2 tablespoons water
- 2 tablespoons sugar
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Add pitted dates, lemon zest, garbanzo flour to
"Closed lid" and blitz for 10 secs on speed 9 or until done. Set aside.Add milk, cream, dried yeast and sugar to
"Closed lid" . Cook for 3 minutes at 37 degrees C at speed 1. To
"Closed lid" add the coconut flour, quinoa flour, almond meal, salt, butter, eggs, stevia (or sugar), nutmeg, cinnamon, cloves and mix for 10 seconds on speed 7. Scrape down sides with spatula and then 
"Dough mode" for 5 minutes. The dough is very thick and you will need to assist the kneading by using the spatula to stir a few times. Add raisins and mix for 10 seconds on
"No counter-clockwise operation" at speed 5 and use the spatula to assist with mixing if required.Transfer to a bowl and place a towel over the top and set aside in a warm place for about 1 hour to prove. This dough is very heavy, it will not rise a lot, the yeast is used to give a yeasty flavour.
Knock dough down (it won't have risen a lot) and divide mixture into 12 equal sized pieces. Form into rolls and place into a large 12 pan muffin tin. Press them down. Top wth Piping mixture and cook straight away. No proving time required. Bake in 200 degrees C oven for 15-20 minutes.
Piping
Into a separate bowl (not thermie bowl) place cornflour, salt, olive oil and water (as required to make into a paste to pipe) into a bowl and mix. Pour into a piping bag and top buns with crosses.
Syrup
Place water, sugar in a separate microwave bowl (not thermie bowl) and cook in microwave for 2 minutes.
Use the syrup to brush buns as soon as they are out of the oven. Allow buns to cool for about 5 minutes before serving with butter and honey.
Buns
Tip
This batter is very thick and will require you to give it a few stirs with spatula to assist with mixing.
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.
Comments
Are you sure to delete this comment ?