Ingredients
Sweet Chocolate Dough
- 200 grams Milk
- 3 teaspoons instant yeast
- 30 grams raw castor sugar
- 380 grams bakers flour
- 40 grams cocoa powder
- 50 grams condensed milk
- 1 egg yolk
- 30 grams soft butter
- pinch salt
- 1 teaspoon Bread Improver (Optional)
Choc Buttercream Icing
- 80 grams soft butter
- 200 grams icing sugar
- 1 tablespoon Milk
- 20 grams cocoa powder
Topping
- desicated coconut
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add Milk, Instant Yeast and Castor Sugar to the bowl.
Set - 2 minutes / 37 temp / speed 2
Add Flour, Cocoa, Condensed Milk, Egg Yolk, butter, salt and bread improver to the bowl.
Combine 10 seconds / speed 7
Using the dough
"Dough mode" function set the timer for 7 minutes and knead the dough mixture.
Rest the dough in the bowl or in a lightly greased bowl or thermomat for 20-30 minutes until the dough has doubled in volume.
Turn out onto dough mat and knock out the air bubbles.
Divide dough into 16 x 45 gram pieces.
Shape dough into balls and arrange on baking tray.
Prove in a warm place for a further 30 minutes or until the buns have doubled in volume again.
Pre heat oven to 180 while buns are proving.
bake for 15 minutes or until lightly golden and finished baking.
Transfer to a cooling rack until cool enough to decorate.
This recipe makes more icing than is needed for the buns. It can be stored in the fridge or even frozen until needed.
Place Butter, Icing Sugar and cocoa into the bowl and mix - 2 minutes / reverse
"Counter-clockwise operation" / speed 2After 20 seconds, add in the milk.
Use spatula to scrape down the sides of the bowl.
Continue mixing - 2 minutes / reverse / speed 2
Scrape out into a bowl and prepare toppings to be added.
Dip the top side of the bun into the buttercream icing and then into the desicated coconut for a solid covering.
Eat straight away.Store in tupperware or similar container.
Package individually and freeze for easy lunchbox fillers any time.
Sweet Chocolate Dough
Choc Buttercream Icing
Topping Your Buns
Storage
Tip
Can be made into round bun shape and larger buns if desired, just shape as required. Suited to both TM5 and TM31 All ovens ingredients and environments can make this products timing differ so adjust to suit. If you make and bake then smile please leave a reveiw so others can cook with confidence too. Enjoy***************check out the other little lunchbox treats >> //www.recipecommunity.com.au/baking-sweet-recipes/little-lunchbox-sweet-iced-buns-tm5-tm31/270429
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
So good !!
YUMMMMMMMMMM
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